Lamb And Pork In Cognac Recipe
Ingredients
| Cognac | 1/3 Cup (16 tbs) | |
| Dry white wine | 1 2/3 Cup (16 tbs) | |
| Ground mace | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 1/2 pounds lean lamb stew cubes | ||
| 1 1/2 pounds lean pork stew cubes | ||
| Celery stalks | 3 , finely chopped | |
| Carrots | 3 , finely chopped | |
| Yellow onion | 1 Medium, finely chopped | |
| Salt | 2 Teaspoon | |
| Baby carrots | 1/2 pound | |
| Broccoli | 1/2 pound | |
| 1/2 pound baby white onions | ||
| Chicken Stock | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
Mix cognac, wine, mace, cinnamon, and 1/2 teaspoon salt; pour over meat cubes in a shallow glass bowl.
Refrigerate covered 6 hours or overnight; stir occasionally.
Drain meat, reserving 3/4 cup marinade.
Mix chopped vegetables and layer them in bottom of a dutch oven; pour reserved marinade over and simmer on top of range 5 minutes.
Layer meat cubes over vegetables and sprinkle with 2 teaspoons salt.
Cover Dutch oven.
Bake at 350°F 1 1/2 to 2 hours, or until meat is tender.
Simmer vegetables in 1 inch of stock until just tender (about 15 minutes).
Season with salt and pepper.
Remove meat from dutch oven with a slotted spoon to a shallow serving dish; arrange attractively with vegetables.
Refrigerate covered 6 hours or overnight; stir occasionally.
Drain meat, reserving 3/4 cup marinade.
Mix chopped vegetables and layer them in bottom of a dutch oven; pour reserved marinade over and simmer on top of range 5 minutes.
Layer meat cubes over vegetables and sprinkle with 2 teaspoons salt.
Cover Dutch oven.
Bake at 350°F 1 1/2 to 2 hours, or until meat is tender.
Simmer vegetables in 1 inch of stock until just tender (about 15 minutes).
Season with salt and pepper.
Remove meat from dutch oven with a slotted spoon to a shallow serving dish; arrange attractively with vegetables.
Chef
