Best 4 Zuricher Eintopf Hot Pot Zurich Style Recipes
Zurich-style hot pot, known as Zürcher Eintopf, is a traditional Swiss dish that embodies the spirit of comfort food. Originating from the city of Zurich, this hearty stew is a symphony of flavors that showcases the region's culinary heritage. With its tender meat, flavorful broth, and an array of vegetables, Zürcher Eintopf promises a satisfying and wholesome meal.
This versatile dish can be made with various types of meat, including beef, pork, or lamb, each imparting its unique character to the stew. The meat is slowly braised in a rich broth infused with aromatic herbs and spices, resulting in fall-off-the-bone tenderness. The addition of root vegetables like carrots, parsnips, and potatoes adds a delightful sweetness and earthy flavor to the pot.
The charm of Zürcher Eintopf lies in its simplicity and flexibility. The recipe allows for personal preferences and culinary creativity. Whether you prefer a thicker or thinner broth, more or less vegetables, or a spicier kick, the dish can be easily adjusted to suit your taste.
Zürcher Eintopf is a versatile dish that can be enjoyed in different ways. It can be served as a main course, accompanied by a side of crusty bread or mashed potatoes, or transformed into a delightful soup by removing the solids and straining the broth. The leftover meat and vegetables can also be repurposed into sandwiches or salads, extending the enjoyment of this delectable dish.
With its heartwarming flavors and comforting aroma, Zürcher Eintopf is a culinary treasure that captures the essence of Swiss hospitality. Whether you're a seasoned home cook or a novice in the kitchen, this recipe provides a step-by-step guide to creating an authentic Zürcher Eintopf that will surely impress your family and friends. Indulge in the culinary heritage of Zurich and savor the goodness of this classic hot pot.
ZüRCHER EINTOPF - HOT-POT ZüRICH STYLE
The orginal recipe had a whole savoy cabbage, which seemed like a lot of cabbage. So I have halved it. Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.
Provided by Coasty
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a pan and brown meat gently. Put aside.
- Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
- In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
- Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.
Nutrition Facts : Calories 416.1, Fat 3.6, SaturatedFat 2, Cholesterol 7.6, Sodium 687.8, Carbohydrate 81, Fiber 13.1, Sugar 12.4, Protein 10.4
ZURICHER EINTOPF (HOT POT ZURICH STYLE)
A hearty one-pot meal for a cold winter's evening. The original called for "meat from pork's neck" but you can easily use another cut of pork. Also, just called for spices, I interpreted that to be pepper, rosemary, and thyme. Experiment!
Provided by Linky
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put margarine in a pot and heat, roast meat gently.
- Steam onions and garlic until glassy. Add cumin, salt and pepper.
- Put half of the savoy onto the meat, add crushed rosemary and thyme.
- Add potatoes and carrots, then put the rest of the savoy on top of it.
- Again add some spices.
- Add white wine, cover and steam for about 5 - 10 minutes.
- Add water and stew for about 1 hour, until meat is tender.
Nutrition Facts : Calories 625, Fat 19, SaturatedFat 6, Cholesterol 142.8, Sodium 751, Carbohydrate 53.8, Fiber 7.3, Sugar 7, Protein 53.4
EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)
There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it's how it is cooked that's important (eintopf translates to "one pot"). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel - fresh bulb and dried seeds - stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.
Provided by Yewande Komolafe
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
- Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
- Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
- On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.
EINTOPF
Eintopf means "one pot". There are as many recipes for Eintopt as there are cooks in Germany, but this one is my favorite. I use a loop of smoked turkey sausage to cut down on the fat. Also, the frozen French-cut green beans are rarely available in my small town, so I often use the canned variety. They are almost as good.
Provided by Julie3551
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour.
- Add the herbs.
- Adjust the seasoning with salt, pepper and Maggi seasoning.
- Creativity is encouraged.
- Enjoy!
Nutrition Facts : Calories 297.7, Fat 11.2, SaturatedFat 4, Cholesterol 26.5, Sodium 376.3, Carbohydrate 39.8, Fiber 6.3, Sugar 4.8, Protein 10.2
Tips:
- Choose the right cut of meat. Beef chuck, short ribs, or brisket are good options for a hearty stew.
- Brown the meat before stewing. This will help to develop flavor and color.
- Use a variety of vegetables. Carrots, celery, onions, and potatoes are classic additions, but you can also add other vegetables such as parsnips, turnips, or rutabagas.
- Add some herbs and spices. Bay leaves, thyme, parsley, and peppercorns are all good choices.
- Simmer the stew for at least 1 hour. This will allow the flavors to develop and the meat to become tender.
- Serve the stew hot with crusty bread or mashed potatoes.
Conclusion:
Zürcher Eintopf is a hearty and flavorful stew that is perfect for a cold winter day. It is made with beef, vegetables, and herbs, and is simmered until the meat is tender and the vegetables are cooked through. The stew is typically served with crusty bread or mashed potatoes. If you are looking for a delicious and comforting meal, Zürcher Eintopf is a great option.
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