Braise | Saveur

Rogan Josh (Kashmiri Chile-Braised Lamb)

Ahdoo’s Hotel — Mon, 18 Mar 2019 22:38:40 +0000

Photo: Murray Hall • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio

Smoky Kashmiri chile powder and rich ghee are the foundations of this rogan josh recipe adapted from Ahdoo’s Hotel in Srinagar, Kashmir. Cooked for weddings and other auspicious occasions, the Kashmiri feast, or wazwan, can feature up to 36 dishes, often including these tender lamb shanks. The cooks who prepare the banquet are supervised by a master chef, or wouste waze, who is schooled in the art of this meat-centric meal.

Featured in “Perfect Union” by Betsy Andrews in the August/September 2014 issue.

Makes: 4

Time: 2 hours 15 minutes

Ingredients

1 Tbsp. plus 1½ tsp. Kashmiri chile powder
2 tsp. ground fennel
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 mace blades, or 1 tsp. ground mace
1 cinnamon stick, halved
⅓ cup ghee
4 lamb shanks (about 3 lb.), halved crosswise (ask your butcher to do this)
Kosher salt
2 black cardamom pods, cracked with the heel of a knife or in a mortar and pestle
¼ tsp. crushed saffron threads
2 Tbsp. coarsely chopped cilantro leaves, for serving
Cooked white rice or naan, for serving (optional)

Instructions

In a small bowl, stir together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup of water to combine. Set aside. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder. Set aside.
To a large pot over medium-high heat, add the ghee. Generously season the lamb with salt. When the ghee is hot, working in batches, add the lamb and cook, turning once or twice, until browned, 5–7 minutes per batch. Transfer to a plate. Add the black cardamom and cook until fragrant, 1–2 minutes. Return the lamb to the pot with any juices.
Stir in the saffron, reserved Kashmiri chile mixture, and 8 cups of water and bring to a boil. Turn the heat to medium-low, cover, and cook, stirring occasionally, until the meat is slightly tender and just starting to pull away from the bone, about 55 minutes.
Stir in the reserved spice powder. Cover and continue cooking, stirring occasionally, until the meat breaks apart easily when pierced with a fork, 40–45 minutes more.
Garnish with the cilantro and serve with rice or naan if desired.

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Joe’s Stone Crab Pot Pie

Joe’s Stone Crab — Mon, 18 Mar 2019 22:27:42 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Store-bought crab soup base or shellfish bouillon intensifies the flavor of the creamy filling in these savory pies from the legendary Joe’s Stone Crab in Miami. Frozen puff pastry makes easy work of topping the individual casseroles.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Makes: 2

Time: 1 hour 30 minutes

Ingredients

3 Tbsp. unsalted butter, divided
2 Tbsp. all-purpose flour
1¼ cups heavy cream
¼ cup milk
2 Tbsp. crab soup base or shellfish bouillon
Kosher salt and freshly ground black pepper
1 small carrot, peeled and cut into small cubes
1 small new potato, peeled and cut into small cubes
⅓ cup frozen peas
12 pearl onions, peeled
1 small celery stalk, finely chopped
1 large button mushroom, stemmed and finely chopped
¼ medium red bell pepper, finely chopped
10 oz. stone, Jonah, or jumbo lump crab meat
One 9- by 11-in. sheet all-butter frozen puff pastry, thawed
Paprika, for sprinkling

Instructions

Position a rack in the center of the oven and preheat to 350°F. In a small pot over medium-high heat, melt 1 tablespoon of the butter. Add the flour and cook, stirring continuously, until lightly toasted, 1–2 minutes. Add the cream, milk, and crab soup base and bring to a simmer. Cook, whisking frequently, until smooth and thickened, 3–4 minutes. Season to taste with salt and black pepper. Set aside.
In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Add the carrot and potato and cook, stirring frequently, until just soft, 4–5 minutes. Add the peas, onions, celery, mushroom, and bell pepper and cook until heated through, 2–3 minutes. Transfer to a large bowl, gently stir in the crab meat and reserved cream sauce, and season to taste with salt and black pepper. Divide the mixture between two 4½-inch-diameter, 10-ounce ovenproof ramekins or mini pie pans, mounding if necessary to fit. Set aside.
Using a rolling pin, gently roll out the puff pastry to a thickness of ¼ inch. Using a 6-inch round cutter, cut out two pastry rounds and place one on top of each ramekin, sealing the edges around the rims. Place the pies on a foil-lined baking sheet. Using a knife, poke a small hole in the top of each pastry. Melt the remaining 1 tablespoon of butter, brush over the pastry, and sprinkle with paprika. Bake until the pastry is golden brown, 35–40 minutes. Set aside to cool for 10 minutes before serving.

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Coq au Vin

SAVEUR Editors — Mon, 18 Mar 2019 22:27:10 +0000

Photo: Murray Hall • Food Styling: Thu Buser

This timeless chicken braise, dotted with pearl onions, lardons, and button mushrooms, is the first French dish many cooks outside of France make, and no wonder: It’s as simple to prepare as it is elegant to serve. The red wine acts as both a marinade and a braising liquid in this classic Burgundian dish, so choose a full-bodied wine with good acidity.

Featured in “101 Classic Recipes” in the October 2012 issue.

Order the SAVEUR Selects Enameled Cast Iron Dutch Oven here.

Makes: 4–6

Time: 1 hour 30 minutes

Ingredients

12 thyme sprigs
5 parsley sprigs
3 bay leaves
One 3–4-lb. chicken, cut into 8 pieces
4 cups red wine
1 large yellow onion, halved and thinly sliced
2 Tbsp. olive oil
10 oz. pearl onions, peeled
12 oz. white button mushrooms, quartered
10 oz. bacon, cut into ½-in. pieces
1 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper
2 Tbsp. all-purpose flour
1 cup chicken stock
Finely chopped parsley leaves, for garnish

Instructions

In a square of cheesecloth, use twine to tie the thyme, parsley, and bay leaves into a tight bundle for a bouquet garni, then add to a large bowl. Add the chicken, wine, and yellow onion, then cover and marinate in the fridge for at least 4 hours, or up to 12.
Place a strainer over a medium bowl and strain the chicken mixture. Reserve the wine in the bowl. Dry the chicken thoroughly with paper towels and set aside. Reserve the yellow onion and bouquet garni.
To a large heavy pot over medium-high heat, add the oil. When it’s hot and shimmering, add the pearl onions and cook, stirring frequently, until lightly browned and tender, about 8 minutes. Using a slotted spoon, transfer to a medium bowl. Add the mushrooms to the pot and cook, stirring occasionally, until they release their moisture and brown lightly, about 8 minutes. Transfer to the bowl with the pearl onions and set aside.
Add the bacon to the pot and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside to drain.
Add the butter to the pot. Season the chicken with salt and black pepper and cook, turning once, until browned on both sides, about 10 minutes total. Transfer to a plate and set aside.
Add the reserved yellow onion to the pot and cook, stirring occasionally, until softened, about 10 minutes. Add the flour and cook, stirring continuously, until smooth, about 2 minutes. Stir in the stock and reserved wine.
Return the chicken and any juices to the pot along with the reserved bouquet garni. Bring to a boil, then turn the heat to medium-low, cover, and cook, stirring occasionally, until the chicken is cooked through, about 15 minutes.
Remove from the heat and stir in the reserved pearl onions and mushrooms. Divide among serving bowls, garnish with the parsley and reserved bacon, and serve.

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Classic Osso Buco

Rick Moonen — Mon, 18 Mar 2019 22:31:19 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Rick Moonen, chef of the since-closed RM Seafood in Las Vegas, gave us his mother’s famous recipe for Italian osso buco—fall-off-the-bone veal shanks braised in white wine. Serve them with mashed potatoes to soak up their rich pan gravy.

Featured in the January/February 2011 issue.

Makes: 6

Time: 3 hours

Ingredients

6 cross-cut veal shanks (1½ in. thick and 8–10 oz. each), tied tightly around the equator with twine
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 Tbsp. vegetable oil
3 Tbsp. unsalted butter
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 large onions, finely chopped
2 Tbsp. tomato paste
5 thyme sprigs
3 parsley sprigs plus ⅓ cup finely chopped parsley leaves, divided
3 cups dry white wine
1 cup veal stock, or beef stock (optional)
2 bay leaves
3 Tbsp. finely grated lemon zest
8 garlic cloves, finely chopped

Instructions

Position a rack in the lower third of the oven and preheat to 325°F. Pat the veal shanks dry with paper towels and season with salt and black pepper. Place the flour on a large, shallow plate. Dredge the shanks in the flour, shaking off any excess, and transfer to a separate plate. To a large, heavy pot over medium-high heat, add the oil. When it’s hot and shimmering, working in two batches, add the shanks and cook, turning once, until browned on both sides, about 10 minutes total. Transfer to a clean plate.
To the empty pot, add the butter, carrots, celery, and onions and cook, stirring frequently and scraping up any browned bits, until the vegetables are softened, about 10 minutes. Stir in the tomato paste and cook until thickened slightly, about 2 minutes.
Using twine, tie together thyme and parsley sprigs, then add to the pot along with the wine, veal stock (or 1 cup water), bay leaves, and reserved veal and any accumulated juices. Bring to a simmer, season with salt and black pepper, and cover.
Bake until the meat flakes easily when pierced with a fork and is nearly falling off the bone, about 1½ hours. Using a spider skimmer, transfer the shanks to a plate and tent with foil. Discard the herb bundle and bay leaves. Place the pot over medium heat and boil until the liquid is reduced by half, about 20 minutes. Turn off the heat. Slide the veal shanks back into the pot, spoon with the sauce, and cover to keep warm.
In a small bowl, toss together the chopped parsley, lemon zest, and garlic. Sprinkle half of the parsley mixture over the veal shanks and serve, passing the remaining parsley mixture on the side.

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Marcella Hazan’s Braised Celery With Tomatoes

Marcella Hazan — Mon, 18 Mar 2019 22:48:37 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen

This sedano e pomodori brasati (braised celery and tomato) recipe, adapted from celebrated Italian cookbook author Marcella Hazan, produces results that are surprising from celery: creamy, sweet, luscious. The stalks’ stringy fibers, often removed before cooking, here act as a brace that helps the vegetable keep its shape through a long simmer.

Featured in “The Soft Approach: In Praise of Soft-Cooked Vegetables” by Lesley Porcelli.

Makes: 4–6

Time: 2 hours

Ingredients

3 oz. pancetta, cut into 1-in. pieces
¼ cup extra-virgin olive oil
1 large yellow onion, thinly sliced
2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
¾ cup whole peeled canned tomatoes with their juices, crushed by hand
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add the pancetta and cook, stirring occasionally, until the fat renders, about 12 minutes. (If the pancetta begins to brown too fast, turn the heat to medium-low.) Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside to drain.
Return the pot to medium-high heat and add the oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until soft and light brown, about 10 minutes. Add the celery, tomatoes, and ¼ cup of water and season to taste with salt and black pepper. Cover the pot and cook, stirring occasionally, until the celery is very tender, about 1½ hours.
Transfer the celery with its juices to a serving bowl and sprinkle with the reserved pancetta. Serve hot or at room temperature.

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Basque Oxtail Stew

SAVEUR Editors — Mon, 18 Mar 2019 22:50:05 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Centuries of Basque immigrant culture are distilled into a meal at Bakersfield, California’s Wool Growers restaurant, where lunch is a parade of rib-sticking French Basque dishes. First, vegetable soup chock-full of cabbage and leeks; stewed pinto beans; a tomatoey “hot sauce.” Then marinated tomatoes, mixed greens, and a creamy slab of blue cheese. Finally, meat: tender beef tongue in a parsley-packed vinaigrette, or this oxtail stew loaded with sweet carrots and thickened with beurre manié, a mixture of softened butter and flour. Solid, satisfying, lovable: it’s just how we want this old-world cuisine to be.

Featured in the January/February 2014 issue.

Order the SAVEUR Selects Tri-ply Stainless Steel 8-Quart Stock Pot here.

Makes: 4–6

Time: 4 hours

Ingredients

4 lb. oxtails, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil
4 garlic cloves, finely chopped
1 large yellow onion, finely chopped
2 cups dry red wine
6 cups chicken stock
One 8-oz. can tomato sauce
6 medium carrots, cut into ½-in. pieces
4 Tbsp. unsalted butter, softened
¼ cup all-purpose flour

Instructions

Season the oxtails to taste with salt and black pepper. In a large pot over medium-high heat, heat the oil until it’s hot and shimmering. Working in batches, add the oxtails and cook, turning occasionally, until browned, 8–10 minutes. Using tongs, transfer the oxtails to a plate and set aside.
Add the garlic and onion to the pot, and cook, stirring occasionally, until golden, 6–8 minutes. Add the wine and continue cooking, stirring and scraping the browned bits from the bottom of the pot, until reduced by a third, 3–5 minutes.
Return the oxtails to the pot, add the stock and tomato sauce, and season to taste with salt and pepper. Bring to a boil, then turn the heat to medium-low, cover the pot, and simmer until the oxtails are tender, 2½–3 hours.
Uncover the pot and return to a simmer. Add the carrots and cook until tender, 15–20 minutes.
To a small bowl, add the butter and flour. Using your fingers or a fork, knead or mash the mixture until the flour is fully incorporated and a smooth paste forms. Stir the paste into the stew and cook until slightly thick, 8–10 minutes.

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Classic Beef Brisket

Kelly Alexander — Mon, 18 Mar 2019 22:37:25 +0000

Take note: This recipe comes from the author’s Grandma Lil, who insisted that the brisket tasted better the day after it was cooked. Maura McEvoy

“I remember being really happy the day Melissa Hamilton (SAVEUR’s former food editor), and Julia Lee (then test-kitchen director) were making my grandmother’s brisket in the test kitchen,” says former SAVEUR staffer Kelly Alexander. “The whole staff loved it and chowed down. I was hoping for leftovers, but there were none.” The resulting recipe, and Alexander’s feature about the iconic braise that helped define her identity as a Southern Jew, appeared in our April 2004 issue. And though her grandmother Lil passed away four years later, the brisket lives on. “Every year on Jewish holidays I still get emails from SAVEUR subscribers about how it’s become a family staple for them too,” says Alexander, now a food anthropologist. “When people make this recipe, they pay my mema the best kind of respect.”

Makes: serves 6-8

Time: 4 hours 45 minutes

Ingredients

2 tsp. dried oregano
1 Tbsp. sweet paprika
1 Tbsp. freshly ground black pepper, plus more to taste
1 Tbsp. kosher salt, plus more to taste
1 5-lb. beef brisket, preferably a flat cut, trimmed of any large pieces of fat
3 Tbsp. vegetable oil
3 ¹⁄₂ cups low-sodium chicken stock
1 14 ½-oz. can diced tomatoes
2 bay leaves
3 medium yellow onions, thinly sliced (about 3 cups)
3 medium garlic cloves, minced (about 1 Tbsp.)

Instructions

Preheat the oven to 350°F. Meanwhile, in a small bowl, stir together the oregano, paprika, pepper, and salt, then rub all over the brisket.
In a large Dutch oven over medium-high heat, heat the oil until it shimmers, then add the brisket and sear until browned on both sides, about 10 minutes per side. Remove from the pot and set aside.
Pour off and discard the rendered fat from the pot, then return the pot to medium-high heat and add the stock, tomatoes, and bay leaves. Bring to a simmer, using a wooden spoon to scrape up any browned bits stuck to the bottom. Add the brisket and its accumulated juices, and scatter the onions and garlic atop the meat. Cover the pot, transfer to the oven, and cook for 1 hour. Remove the lid and continue cooking until the onions begin to melt, about 1 hour more. Push some of the onions and garlic into the braising liquid surrounding the brisket. Cover the pot again, and continue cooking until the meat is very tender when pierced with the tip of a sharp knife, about 2 hours more.
Transfer the meat to a cutting board and loosely tent with foil. The onions and garlic that remain in the pot should be very soft, and the braising juices rich and saucy. If the juices are watery, return the pot to the stovetop and simmer over medium heat until the juices thicken, about 5 minutes. Season to taste with additional salt and pepper.
To serve, slice the brisket against the grain, transfer to a serving platter, and spoon the vegetables and sauce on top.

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Mapo Tofu

SAVEUR Editors — Mon, 18 Mar 2019 22:21:27 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

One of Sichuan cuisine’s best-known dishes, mapo tofu is a comforting, tongue-tingling braise showcasing many ingredients which form the bedrock of the regional cooking style. Doubanjiang, a dark red fermented paste of erjingtiao chiles and broad beans, brings deep umaminess and heat, while douchi, fermented black soybeans, penetrate the tofu with briny, pungent flavor. Red chiles and Sichuan pepper mingle to create the fiery, mouth-numbing flavor profile known in Chinese as mala.

Featured in “Capital of Heat,” by Matt Gross.

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Makes: 4

Time: 40 minutes

Ingredients

¼ cup cornstarch
One 14-oz. package silken tofu, drained and cut into 1-in. cubes
Kosher salt
½ cup hong you (Sichuan red chile oil), or substitute store-bought
6 garlic cloves, finely chopped
6 oz. ground pork or beef
2 Tbsp. plus 1½ tsp. doubanjiang (Chinese red chile bean paste)
1 Tbsp. douchi (Chinese fermented black soybeans)
4 Chinese chives (blossoms discarded), or scallions, thinly sliced, plus more for garnish
1 xiao mi la or red Thai chile, finely chopped
1¼ cups chicken stock
1 Tbsp. light soy sauce
1 Tbsp. sugar
¼ tsp. ground Sichuan pepper
Steamed rice, for serving

Instructions

In a small bowl, whisk the cornstarch with ¼ cup plus 2 tablespoons of water until dissolved. Set aside.
To a bowl, add the tofu and 3 cups of boiling salted water and soak for 15 minutes. Drain, then set aside on a paper towel-lined plate.
To a large flat-bottomed wok or skillet, add the hong you and turn the heat to medium-high. When it’s hot and shimmering, add the garlic and cook until fragrant, about 1 minute. Add the pork and cook, stirring and breaking up the meat, until browned, 4–6 minutes. Add the doubanjiang, douchi, chives, and xiao mi la and cook, stirring frequently, until the chives are wilted, about 2 minutes. Add the stock and reserved tofu and bring to a boil, stirring gently (don’t break up the tofu). Add the soy sauce and sugar and continue to boil until the sugar is dissolved, about 1 minute. While swirling the pan, slowly add the reserved cornstarch mixture and cook until the sauce has thickened, about 2 minutes more. Sprinkle with the Sichuan pepper and more chives. Serve with rice.

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Rotkohl (Braised Red Cabbage With Bacon)

SAVEUR Editors — Mon, 18 Mar 2019 22:22:23 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Ursula Heinzelmann, author of our December 2007 feature story, “A Night in Berlin,” prepared this sweet-tart side dish as part of a holiday feast among family and friends. Rotkohl is a traditional accompaniment to venison, but it shines brightly alongside any hearty fall or winter braise. The secret to preserving the red cabbage’s deep purple hue is in keeping the pot covered while it cooks.

Order the SAVEUR Selects Voyage Series cast iron braiser here.

Makes: 6–8

Time: 1 hour 50 minutes

Ingredients

6 slices bacon, coarsely chopped
1 Tbsp. sugar
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, peeled, cored, and coarsely chopped
⅓ cup Port wine
¼ cup red wine vinegar
1 large head red cabbage (about 3 lb.), cored and thinly sliced
2 cups chicken stock
¼ cup red currant jelly

Instructions

To a large, wide pot, add the bacon, set over medium high-heat, and cook, stirring frequently, until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Add the sugar and continue cooking, stirring continuously, until the sugar has liquified, about 30 seconds. Stir in the onions, season lightly with salt and black pepper, and continue cooking, stirring occasionally, until the onions are golden and soft, about 10 minutes. Stir in the apple, turn the heat down to medium-low, cover, and cook until the apple is tender, 6–8 minutes.
Uncover the pot, stir in the Port, vinegar, and cabbage, then cover and cook until the cabbage is bright purple and slightly wilted, 5–7 minutes. Stir in the stock, season lightly with salt and black pepper, then turn the heat up to medium-high. Bring to a boil, turn the heat down to simmer, cover, and cook until the cabbage is tender but still bright purple, about 1¼ hours.
Uncover the pot, stir in red currant jelly, and season to taste with more salt and black pepper. Continue cooking until the jelly is fully melted and the cooking juices are glossy, 4–5 minutes more. Remove from heat and serve hot.

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Georgian Beef Kharcho

Benjamin Kemper — Tue, 30 Nov 2021 02:47:45 +0000

PHOTOGRAPHY: LINDA PUGLIESE; FOOD STYLIST: MARIANA VELASQUEZ; PROP STYLIST: ELVIS MAYNARD

Kharcho is a catch-all term for spicy Georgian beef stew. Though it hails from the Black Sea region of Megrelia, today it’s a staple across many former Soviet countries. Some versions are brothy and flecked with rice, while others, like this one served at Salobie Bia in Tbilisi, are ultra-thick and all about the ground walnuts and spices. Chef Giorgi Iosava ladles his kharcho over creamy millet porridge, a comforting counterpart to the punchy, piquant stew.

Featured in “The Walnut Whisperers of Georgia,” by Benjamin Kemper.

Makes: 5

Time: 4 hours 20 minutes

Ingredients

2 lb. beef brisket, trimmed and cut into 1-in. pieces
Kosher salt
3 tbsp. vegetable oil
1 large onion, finely chopped (2 cups)
4 garlic cloves, finely chopped
1 bay leaf
Pinch ground cloves
3 medium tomatoes, peeled, seeded, and finely chopped, or ¾ cup canned crushed tomatoes
2 cups (8 oz.) walnuts, lightly toasted
1 tsp. Aleppo pepper or crushed red chile flakes, or more to taste
1 tsp. ground coriander seeds, preferably Georgian
1 tsp. ground fenugreek seeds, preferably Georgian blue fenugreek (utskho suneli)
½ tsp. ground dried marigold petals (aka Georgian “saffron”), or ¼ tsp. ground turmeric

Instructions

Using paper towels, pat the beef dry, then season generously with salt. To a large heavy-bottomed pot over high heat, add the oil. When it’s hot and shimmering, add half of the beef and cook, stirring occasionally, until browned on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate, then repeat with the remaining beef and set aside.
Turn the heat to medium-high, then, to the same pot, add the onions and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and continue cooking until softened, about 2 minutes more. Turn the heat to high and add the reserved beef, bay leaf, and cloves. Add hot water to cover the meat by one inch, then bring to a full boil. Turn the heat down to medium-low, cover, and cook, stirring occasionally, until the meat flakes when nudged with a fork, 3–3½ hours.
Meanwhile, to the bowl of a food processor, add the walnuts, Aleppo pepper, coriander, fenugreek, marigold, and ½ cup warm water, and blend until smooth.
Once the meat is tender, add the tomatoes and cook, stirring occasionally, until thickened slightly, about 15 minutes. Stir in the walnut mixture and cook until the cooking liquid has slightly thickened and is a golden brown color, about 10 minutes more . Season with salt to taste, and serve.

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Veal and Pearl Onion B’stilla

Suzanne Zeidy — Mon, 18 Mar 2019 22:48:30 +0000

Photography by Belle Morizio

B’stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy‘s take includes veal and caramelized pearl onions. When ordering the veal for this recipe, have your butcher remove the bone.

Featured in: “Lunch at the Desert’s Edge“

Makes: 8

Time: 3 hours

Ingredients

3 Tbsp. olive oil
10 Tbsp. unsalted butter, melted, divided, plus more as needed
1 lb. pearl onions, peeled
2¾-lb. boneless stew veal, cut into 2-in. chunks, patted dry with paper towels
Kosher salt and freshly ground black pepper
1 tsp. freshly grated nutmeg
1 tsp. ground allspice
1 serrano chile, seeded, and finely chopped
4 cups veal or chicken stock
16 phyllo dough sheets (8 oz.), thawed

Instructions

To a large pot set over medium heat, add the olive oil, 2 tablespoons of the butter, and the onions and cook, stirring occasionally, until soft and deep golden brown, about 20 minutes. Using a slotted spoon, transfer to a bowl and set aside. To the empty pot, add the veal and turn the heat to medium-high. Season with salt and black pepper to taste and cook, stirring occasionally, until browned all over, about 12 minutes.
Add the nutmeg, allspice, and chile and cook, stirring frequently, until fragrant, about 1 minute. Add the stock and reserved onions and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook, partially covered and stirring occasionally, until the veal flakes when poked with a fork, about 1 hour 15 minutes. Remove from the heat; when cool enough to handle, coarsely shred the meat, adding it back to the sauce; set aside.
Position a rack in the center of the oven and preheat to 350°F. Using some of the remaining butter, grease a 9-inch springform pan. Line the bottom of the pan with 1 phyllo sheet, letting the excess creep up the sides, then brush with melted butter. Repeat with 7 more phyllo sheets, brushing butter between the layers and rotating each new sheet one quarter turn so that the crust overlaps decoratively.
Using a silicone spatula, spread the veal mixture over the crust in an even layer. Fold the overhanging phyllo down onto the meat and brush with more butter. Drape 1 phyllo sheet on top of the pie, brush with butter, then top perpendicularly with another sheet. Repeat with the remaining sheets, brushing each new layer with butter, then tuck the phyllo corners down the sides of the pan. Brush all over with butter and bake until crackly and golden, about 40 minutes, then transfer to a wire rack to cool for at least 10 minutes before unmolding. Serve warm or at room temperature.

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