Tag: cauldron cooking

Legendary Dishes | Eintopf mit Würstchen (pot-stew with sausages)


There are legendary dishes and there is pot stew, the food in the fields dish with origins in the cauldron tradition and even further back in the first bronze pots of antiquity – the brunzin – a name still in existence in some food cultures to describe the dish.

Generally a pot stew contains meat, vegetables and aromatics in the form of herbs and spices. With the advent of the sausage tradition, the pot stew got a new definition, seen in those food cultures where sausages of all shapes and sizes define the method.

The sausages that go into an eintöpf are hard sausages – cold smoked or cured for a long time to produce a depth of flavour that will emerge in the medium of the stew. There are so many variations of eintöpf with würst it is impossible to say if there is a defintive version. This is our interpretation, based on the traditional pot stews of yesteryear.

  • 1 litre vegetable broth, lukewarm
  • 6 mettwürst (beef-pork sausages), sliced
  • 600 g potatoes, cubed small
  • 300 carrots, cubed small
  • 300 g fresh broad beans / fresh green beans
  • 250 g onion, chopped
  • 60 g tomato paste
  • 5 garlic cloves, minced
  • 3 tbsp olive oil
  • 5 g black pepper
  • 5 g salt
  • 1 tbsp dried marjoram
  • 1 tbsp fresh sage, chopped

Sauté garlic and onion over a medium heat in a large pot for 15 minutes. Add tomato paste, cook for a couple of minutes, then add the broth and seasonings. Add the beans, carrots, potatoes, sausages and herbs. Cover and cook over a low heat for 90 minutes.

Legendary Dishes | Joue de Boeuf à la Bourguignonn (braised beef cheeks in red wine)


With the advent of crock-pots (aka slow cookers), the method of braising meat with vegetables in an aromatic liquid medium has revived many of the food-in-the-fields pot dishes. Among these are variations of the recipe for beef cheeks, which need gentle cooking over a long period. This is the popular French method, similar to the Italian (Roman era-style with spices), and regarded as the standard as a consequence of the rich sauce produced by the slow cook.

  • 1.5 kg beef cheek, cut into 3 cm cubes
  • 500 ml red wine from Burgundy
  • 500 g bacon, cubed
  • 400 g white mushrooms, halved and quartered
  • 400 g onions / shallots, chopped small
  • 200 g carrots, cubed (optional)
  • 9 garlic cloves, crushed
  • 4 tbsp white flour
  • 4 tbsp olive oil
  • 2 tbsp mixed herbs, chopped
  • 30 g vegetable bouillion
  • 1 tbsp parsley, chopped, for garnish
  • 8 cloves

Pierce one small onion or four small shallots with cloves. Coat the pieces of cheek in seasoned flour, brown in oil, add to slow pot. Sauté onions or shallots in oil over a medium heat for five minutes, finish with the bacon, add to pot. Deglaze both frying pans with wine, heat a little, add to pot. Add the bouillon, carrots, garlic, herbs and mushrooms to the pot. Any remaining flour should be stirred into the pot. Place the studded onion or shallots on top. Slow cook for 8 hours. Serve with flat breads or cooked potatoes.