Sunday, November 21, 2010

Berlin Klein Fleisch Stew with Cinnamon Apple Slices

Ah!  German cuisine at last!  This is a very refined traditional recipe.
     I cooked some rabbit using this sauce recipe a few months ago.  Berlin Klein Fleisch Stew literally translates to Little Meat Stew.  This Berlin Stew is also known as Berlin Four Meat Stew.
     If you trim bones or cut your own meats like I do, then there are always lean small trimmings from boning and butchering.  I save bones for stocks in the freezer and I save meat trimmings, no matter how small.  This is the perfect dish to cook all of the saved lean little trimmings from beef, pork, veal and lamb.
     Berlin Klein Fleisch Stew Recipe:  Cut about 6 to 8 ounces of lean trimmings from beef, pork, lamb and veal into small bite size pieces.
     Heat a sauce pot over medium heat.
     Add 3 pats of unsalted butter.
     Add a couple of small thick bite size pieces of salt pork.
     Saute the salt pork, till it is lightly browned.
     Add the beef, pork, lamb and veal trimmings.
     Stir and saute the meats, till they become lightly caramelized.
     Sprinkle just a little bit of flour into the pot while stirring to absorb the grease and to form a light pan roux.
     Stir so the roux does not brown.
     Add a splash of dry white wine.
     Add just enough light veal stock to cover the meats.
     Stir till a thin sauce forms.
     Reduce the temperature to medium low heat.
     Add 2 pinches of nutmeg
     Add a pinch of white pepper.
     (Add no salt!  The salt pork carries plenty of salt flavor.)
     Add about 6 to 8 pearl onions.
     Simmer till the meats become tender.
     By now, the sauce should be reduced by almost half.
     Turn the temperature back up to medium heat.
     Add about 3/4 cup of creme fraiche.  (If you have no creme fraiche ready, then simply mix 1/2 sour cream with 1/2 cream.)
     Stir the creme fraiche into the stew sauce.
     Add 5 prunes.
     Simmer and reduce the sauce till it becomes a light medium thickness.
     Spoon the Berlin Klein Fleisch Stew into a casserole dish and set it on a plate.
     Cinnamon Apple Slices Recipe:  Slice an apple into wedge shaped slices.
     Cut off the seed and core section on each slice.
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add the apple slices.
     Saute the apple slices for 1 minute.
     Add 2 pinches of cinnamon.
     Add a small squeeze of lemon juice.
     Add 1/2 tablespoon of  sugar.
     Add a splash of water.
     Simmer and stir the apple slices till they become tender, but not mushy.
     By this time, the water should have evaporated leaving a light sugar glaze.
     Place the cinnamon apple slices on the plate with the Berlin Klein Fleisch Stew.
     The flavor of the klein fleisch stew is very rich and satisfying.  It is not as "heavy" as it looks.  The prunes and pearl onions add a wonderful flavor.  A light accompaniment like the cinnamon apples is perfect for this entree!  Yum!  ...  Shawna

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