Saturday, April 18, 2015

Berlin Klein Fleisch Eintopfgericht

     A Nice Refined Traditional Berlin Style Little Meat Stew!
     Berlin Klein Fleisch Stew literally translates to Little Meat Stew.  This Berlin Stew is also called Berlin Four Meat Stew (Berlin Vier Fleisch-Eintopf).
     If you purchase whole chickens or large sections of lamb, pork, veal or beef, you can fabricate the meat products to suit specific recipes.  Cutting your own steaks or fabricating any kind of meat always results in accumulating a few scraps and trimmings.  Accumulated meat trimmings can be frozen for later use.
     Lean small meat trimmings are perfect for making Berlin Klein Fleisch Stew.  In fact, that is what the original Berlin Little Meat Stew was designed to do.  The result is a rich savory white stew that is very satisfying when the weather is chilly.
     Berlin Klein Fleisch Stew: 
     This recipe yields 1 entrée size portion.  
     Step 1:  Select 2 to 2 1/2 ounces of lean trimmings and scraps of each of these meats:
     • beef
     • pork
     • lamb
     • veal
     Cut the meat scraps into small bite size pieces.
     Step 2:  Heat a sauce pot over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add 2 bite size pieces of salt pork.  (a little more than 1 ounce total)
     Sauté the salt pork, till it is lightly browned and the fat is rendered.
     Step 3:  Add the beef, pork, lamb and veal trimmings.
     Sauté the meats till they are very lightly browned on all sides.
     Step 4:  Add just enough flour while stirring to absorb the excess grease and to make a thin pan roux.  (about 1 teaspoon)
     Cook and the roux for about 30 seconds.
     Step 5:  Add 1/4 cup of white wine.  (Riesling Wine is a good choice.)
     Add just enough white veal stock to cover the meats.  (White Veal Stock is made with veal bones and scraps that are not roasted.)
     Stir as sauce heats and thickens to a very thin consistency.
     Step 6:  Reduce the temperature to low heat.
     Add 1 pinch of nutmeg
     Add 1 pinch of white pepper.
     *Add no salt!  The salt pork carries plenty of salt flavor.
     Add 6 to 8 peeled pearl onions.
     Gently simmer till the meats are tender and the sauce reduces to almost half in volume.
     Step 7:  Add 3/4 cup of crème fraîche.  (crème fraîche = 50% sour cream + 50% fresh cream.)
     Stir the sauce.
     Add 5 pitted prunes.
     Simmer and reduce the sauce till it becomes a medium thin cream sauce consistency that easily coats a spoon.
     Keep the stew warm over very low heat or in a 135ºF bain marie.
     Cinnamon Apple Wedges:
     This recipe yields 1 accompanying portion.
     Step 1:  Slice a cored green apple into wedge shaped slices.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add the apple slices.
     Sauté the apple slices till they just start to become tender.
     Step 3:  Add 1/4 cup of water.
     Add 1 pinch of cinnamon.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 tablespoon of granulated sugar.
     Step 4:  Reduce the temperature to low heat.
     Simmer the apple slices, till they are tender and the sauce reduces to a light syrup consistency.

     Place the stew in a single portion casserole dish and set it on a serving platter.
     Garnish the plate with the cinnamon apple wedges..
     The flavor of the klein fleisch stew is very rich and satisfying.  The prunes and pearl onions add a wonderful flavor.  A light accompaniment like the cinnamon apples is perfect with this entrée!  

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