Ingredients with Measurements:
- 1 lb. of pork shoulder, cut into cubes
- 1 lb. of lamb shoulder, cut into cubes
- 1 lb. of beef chuck, cut into cubes
- 1 lb. of pork belly, cut into cubes
- 2 cups of chicken stock
- 1 cup of red wine
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp. of tomato paste
- 1 tbsp. of dried thyme
- 1 tbsp. of dried rosemary
- 1 tbsp. of smoked paprika
- 1 cup of pitted olives
- 1/2 cup of capers
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or large oven-safe pot with lid
Step-by-Step Instructions:
1. Preheat your oven to 350°F.
2. In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat.
3. Add the pork shoulder, lamb shoulder, beef chuck, and pork belly to the pot and cook until browned on all sides.
4. Remove the meat from the pot and set aside.
5. In the same pot, add the onions and garlic and cook until softened.
6. Add the tomato paste, thyme, rosemary, and smoked paprika and cook for another minute.
7. Add the red wine and chicken stock to the pot and bring to a simmer.
8. Return the meat to the pot and stir to combine.
9. Add the olives and capers to the pot and stir to combine.
10. Season with salt and pepper to taste.
11. Cover the pot with a lid and transfer to the preheated oven.
12. Bake for 2-3 hours, or until the meat is tender and the sauce has thickened.
13. Serve hot with crusty bread or over mashed potatoes.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 632
- Fat: 47g
- Carbohydrates: 9g
- Protein: 37g
- Sodium: 1045mg
Substitutions for ingredients:
- You can use any combination of meats you like, such as beef, pork, lamb, or veal.
- If you don't have chicken stock, you can use beef or vegetable stock instead.
- You can use any type of olives you like, such as Kalamata or green olives.
Variations:
- You can add diced potatoes or carrots to the pot for some extra vegetables.
- You can use fresh herbs instead of dried herbs for a brighter flavor.
- You can add some chopped tomatoes to the pot for a more tomatoey flavor.
Tips and Tricks:
- Brown the meat in batches to ensure that it gets evenly browned.
- Use a good quality red wine for the best flavor.
- Let the meat rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the Casolet in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or rosemary sprigs
Pairings:
- Serve with a bold red wine, such as a Cabernet Sauvignon or Syrah.
Suggested Side Dishes:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
Troubleshooting Advice:
- If the sauce is too thin, you can simmer it on the stove for a few minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure that it is safe to eat.
Food History:
- Casolet is a traditional French stew that originated in the Pyrenees mountains.
Flavor Profiles:
- This dish is savory, hearty, and slightly tangy from the olives and capers.
Serving Suggestions:
- Serve this dish on a cold winter night for a comforting and warming meal.
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Region: Italian