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Mixed Meat And Vegetable Casserole
(Pichelsteiner Fleisch)
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| What You Need: |
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2 to 4 tablespoons lard
½ pound boneless shoulder of lamb, cut into 1-inch cubes
½ pound boneless beef chuck, cut into 1-inch cubes
½ pound boneless veal, cut into 1-inch cubes
½ pound boneless pork, cut into 1-inch cubes
2 cups cold water
2 cups scraped carrots, cut into 1-inch lengths
1½ cups cored savoy or green cabbage, cut into ½-by-1-inch pieces
1 cup fresh green beans, cut into 1 ½-inch lengths
1 cup peeled celery root (celeriac), cut into ½-inch dice
1 cup scraped parsnips, cut into 1-inch lengths
1 cup leeks, sliced into 1-inch lengths (including 1 inch of the green part)
½ cup kohlrabi, if available, cut into ¼-inch slices
½ cup freshly shelled green peas, or substitute ½ cup thoroughly defrosted frozen green peas
½ cup coarsely chopped onions
Salt
Freshly ground black pepper
¼ pound beef marrow, coarsely diced
3 medium-sized boiling potatoes (about 1 pound), peeled and cut into ½-inch cubes
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet heat 2 tablespoons of the lard over high heat until a light haze forms above it. Add the cubed lamb, beef, veal and pork (in any order you like) a few pieces at a time, and brown them well on all sides, regulating the heat so the cubes brown quickly and evenly without burning. Replenish the lard in the pan as needed, and transfer the browned meats to a bowl as you proceed.
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2. When all the meat is browned, pour the 2 cups of water into the skillet and bring to a boil, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Boil briskly for a few seconds, then set the skillet aside off the heat.
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3. In a large mixing bowl combine the carrots, cabbage, green beans, celery root, parsnips, leeks, kohlrabi, peas, onions, ½ teaspoon of salt and a few grindings of black pepper. Toss the vegetables about with a spoon to mix them thoroughly.
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4. Spread the marrow in the bottom of a heavy 6-quart casserole, and arrange about a third of the meat cubes over it. Sprinkle the meat with a little salt and freshly ground pepper and spread it with a third of the mixed vegetables. Repeat the layers in thirds similarly. Scatter the diced potatoes over the final layer of vegetables, sprinkle lightly with salt and pepper, and pour in the reserved liquid.
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5. Bring to a boil over high heat, then reduce the heat to its lowest point and cover the casserole tightly. Simmer, without stirring at any point, for 1½ hours. Serve directly from the casserole.
NOTE: Traditionally, this dish is made from whatever vegetables are in season, but in modern Germany frozen vegetables are often substituted for the fresh ones. Celery may replace celery root, and additional onions may replace the leeks. Be sure to use 8 or 9 cups of vegetables, whichever they are.
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