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 The name translates to "Hunter's casserole," and was originally made with the tough cuts of meats of whatever game they hunted.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
WINNING SCOUT DUTCH OVEN CASSEROLE
My son's Scout troop is experimenting with recipes to put into a cookbook for campers. This was the winner for taste, simplicity and relatively few ingredients. It's basic, but tasty. I can never leave a recipe alone, so I always add herbs, more or less squash (depending on whether I'm trying to use up the garden over abundance or not), additional cheese or different kinds of cheese. Use your imagination and make it your own.
Provided by Vicki in AZ
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef and celery and remove with slotted spoon.
- Saute zucchini in pan drippings until lightly browned and remove with slotted spoon.
- Layer beef mixture and zucchini in dutch oven.
- Sprinkle with salt and pepper.
- Stir Worcestershire and sugar into tomato sauce and pour over casserole.
- Sprinkle with cheese.
- Cook over low fire for 30 minutes or until bubbly.
DUTCH OVEN MOUNTAIN MAN BREAKFAST
Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!
Provided by Mrs. Mik
Categories Breakfast and Brunch Potatoes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
- Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
- Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 16.5 g, Cholesterol 250.9 mg, Fat 37.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 16.7 g, Sodium 579 mg, Sugar 1.6 g
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