Wednesday, May 14, 2008

Zürcher Eintopf (Hot-pot Zürich Style)

http://www.about.ch/culture/food/zuercher_eintopf.html

Serves 4.


Ingredients:

  • 750 gr (1.65 pound) of meat from pork's neck, cut into pieces of about 3 cm (1.2 inches) in size
  • 1 tablespoon of margarine
  • 3 onions, cut in stripes
  • 1 garlic, hacked
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 1 savoy (medium size), cut in large pieces
  • 4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm (0.2 inches)
  • 2 to 3 carrots, peeled, cut in pieces of about 0.5 cm (0.2 inches) spices
  • ½ glass of white wine
  • ½ cup of water
Preparation:
  • Put margarine in a pot and heat, roast meat gently.
  • Steam onions and garlic until glassy. Add cumin, salt and pepper.
  • Put half of the savoy onto the meat, add some spices.
  • Add potatoes and carrots, then put the rest of the savoy on top of it.
  • Again add some spices.
  • Add white wine, cover and steam for about 5 minutes.
  • Add water and stew for about 25 minutes under pressure.
Note:

The procedure above assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.

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