Braised Meat with Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Stufadin di Zuca Zala) As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet. Ingredients:
4 tablespoons olive oil |
2 large onions, chopped |
1 clove garlic, minced |
1 tablespoon chopped fresh rosemary |
2 pounds cubed veal for stew |
salt to taste |
1 cup marsala or other sweet wine |
1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes |
1 1/2 cups meat or chicken broth, or as needed |
freshly ground black pepper to taste |
Directions:
1. Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.
2. Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving.
3. Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.
4. Cucina Ebraica: Flavors of the Italian Jewish KitchenChronicle Books
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