John Myers
Ingredients for 10 servings:
- 400 g lamb (leg or shoulder)
- 400 g pork neck
- 400 g beef
- 4 large onions
- 300 g carrot(s)
- 500 g potatoes
- 400 g tomatoes
- 300 g bell pepper(s)
- 500 g zucchini
- 500 g mushrooms
- 500 ml red wine
- 300 ml broth
- salt and pepper
- chili sauce
- e.g. dried herbs (parsley, oregano, basil, rosemary)
- e.g. olive oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes
Glow 20 briquettes in a chimney starter. Cut the meat and all the vegetables into bite-sized pieces. Cut the onions into rings and the tomatoes into slices. Sauté the onions in olive oil in a large pan until translucent and just beginning to brown. Remove from the pan and set aside. Then brown the meat in batches in the pan. When the meat begins to release liquid, add it to the Dutch oven (at least a 9 cm Dutch oven). Layer the onions on top, followed by all the vegetables. The last layer should be the tomatoes. Sprinkle the spices and herbs on top and pour the red wine and broth over everything. Close the Dutch oven with the lid and place 5 of the glowing briquettes on top. Distribute the remaining 15 on top of the lid and braise everything for at least 2.5 hours. Check the amount of liquid occasionally, but do not stir. Serve with fresh baguette. Tip: Glow new briquettes in good time if you need to add more. This varies greatly depending on the type used (e.g. briquettes made from coconut shells last a very long time).
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