JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE
Relive the ages-old tradition of "Jachtschotel," a centuries-old Dutch dish. It is an amazing casserole with onions, apples, and mashed potatoes. The name translates to "Hunter's casserole," and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for a few hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)
Provided by Toine
Categories Beef
Time 35m
Number Of Ingredients 27
Steps:
- Making the stew
- Preheat your oven to 150ºC (300F)
- Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
- Peel the carrots, and cut them into 1cm (⅜") slices.
- Cut the celery into 1cm (⅜") slices.
- Cut the beef into 3cm (1¼") cubes.
- Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
- Season the beef with salt and pepper.
- Toss the beef in the flour; make sure all the pieces of beef are covered.
- Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
- Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot. You may have to do this in two batches, to make sure you don't overcrowd the pan.
- Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
- Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
- Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender. Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
- Taste the beef and the sauce, and if necessary add salt and pepper to taste.
- Making the mashed potatoes
- Note: Start this when the stew has another hour or so to go. Peel the potatoes, and cut them into cubes.
- Put them in a pot, and then cover with cold water.
- Add a generous pinch of salt to the water.
- Over medium-high heat, bring the water to a boil.
- Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
- Drain the water into a measuring cup or bowl.
- Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them. If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
- Taste, and add salt and/or pepper, if necessary.
- Assemble
- Preheat your oven to 200ºC (400F).
- Spray the inside of the baking dish with some cooking spray.
- Peel, core, and slice the apples.
- Put the stew at the bottom of the dish.
- Add a layer of apples on top of the stew.
- Cover the entire dish with mashed potatoes.
- Sprinkle breadcrumbs all over the top of the potatoes.
- Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
- Bake for 20 minutes, until the top of the crust is a light golden-brown
Nutrition Facts : Calories 579, Carbohydrate 28.8, Cholesterol 94, Fat 45, Fiber 4.4, Protein 15.2, SaturatedFat 21.2, ServingSize 12, Sodium 323, Sugar 8.4
JACHTSCHOTEL (MEAT AND POTATO CASSEROLE)
This is an old Dutch recipe. Options have been noted for making it lighter in fat and calories. The flavor doesn't change much when making it lower fat. Nutmeg is very common in Dutch cooking. It's used to flavor vegetables and meats. You might use it lightly until you are used to the taste in this type of dish. We love it. Maggi aroma (dark liquid in a small bottle)is found in the ethnic foods isle in my supermarket. It could also be found near the gravy seasonings or condiments. If you can't find it at all, try a little soy sauce or Worcestershire, although the taste will be somewhat different.
Provided by PanNan
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mash the potatoes, milk, butter and nutmeg.
- Set aside.
- Saute onion in butter or broth until tender.
- Add the left over beef and broth with seasonings.
- Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
- Remove bay leaf.
- Butter a small casserole dish.
- Place 1/3 of potato puree in bottom of casserole.
- Top with 1/2 of beef/onion mixture.
- Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
- Finally smooth the remaining puree on top.
- Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.
HUNTERS STEW (JACHTSCHOTEL)
This is a Dutch recipe for a casserole for any type of meat you like. It is also and excellent way to use up leftover meat and mashed potatoes and make them into something new.
Provided by threeovens
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
- Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
- Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
- Layer half the meat in baking pan or casserole; top with half the potatoes.
- Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
- Bake 20 minutes.
Nutrition Facts : Calories 834.4, Fat 72.5, SaturatedFat 32.6, Cholesterol 114.8, Sodium 438.1, Carbohydrate 35.5, Fiber 5, Sugar 9.4, Protein 11.5
MEAT AND POTATO CASSEROLE
Make and share this Meat and Potato Casserole recipe from Food.com.
Provided by Mysterygirl
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown beef and onions in skillet; drain.
- Mix in tomato sauce, garlic and oregano.
- Place in a 2-quart casserole dish.
- Top with corn.
- Then spread mashed potatoes over the corn.
- Lay cheese over the mashed potatoes in a single layer.
- Bake for about 25-30 minutes or until the cheese is completely melted.
Nutrition Facts : Calories 448.4, Fat 22.6, SaturatedFat 9.8, Cholesterol 90.6, Sodium 864.1, Carbohydrate 33, Fiber 3.7, Sugar 6.6, Protein 28.9
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