Plan of action:
- Marinate meat a day in advance.
- Prep vegetables.
- Braise meat and veggies.
- Make puff pastry and puff decoration while your meat braises.
Ingredients for the stew:
- 1 pound beef chuck, cubed
- 1 pound pork shoulder, cubed
- 1 large white onion, thinly sliced
- 2 small carrots, thinly sliced
- 2 small leeks, thinly sliced
- 3 cups dry white wine (I used a pinot)
- 2 t juniper berries
- 1 t fennel seeds
- 1 T chopped thyme
- 2 T chopped parsley
- 2 pounds of sunchokes, peeled and thinly sliced
- 1 pound russets, peel and thinly sliced
- 1 pound of kurobuta belly slices
- Put the juniper berries and fennel seeds in some cheese cloth.
- Season meat cubes with salt and pepper.
- Place pork, beef, onion, carrots, leeks, and spices in a large container.
- Pour over wine, make sure everything is submerged. Let that marinate overnight.
- The next day rub an 8-qt dutch oven down with butter.
- Place sliced potatoes on the bottom of the dutch oven.
- Toss the marinated veg and meat with the chopped parsley and thyme. Get rid of the spice sack. Pour into the oven on top of the potatoes.
- Place sliced sunchokes over top of the meat.
- Shingle in belly slices.
- This is where Bacheofe purists will lid the pot, and seal with a weird dough. I'm confident with my dutch ovens seal, so I skipped and saved the flour for another day.
- Heat your oven to 325, and braise for 4 hours and 15 minutes.
- Now get your puff going.
No recipe puff pastry:
- Jacques Pépin says there are 3 ways to make puff pastry. They all differ in length, difficulty and procedure. This is the easiest way, and is so easy you'll never pay 10 dollars again for some frozen puff. This is one of his methods. Depending on how much you want to make you can scale the ingredients. To top this pie, plus a little extra I used 8 oz of butter to 8 oz of all purpose flour. Then take a fat separator and fill with ice water. The purpose of this is to keep the ice in the water. Cube your butter in large 2'' chunks. Mix flour with a pinch of salt. Toss butter cubes in the flour in a stand mixing bowl. Freeze for 15 minutes along with paddle attachment. Place bowl back on machine and mix for about 30 seconds, or until the butter starts to break up. Our goal is large chunks. Slowly pour in ice water. This is where practice comes in. You don't want a ton of water. Pour until it just comes together. You should still have large butter chunks, and it will appear to be dry and not a dough. This is good. Keep the faith. Wrap in plastic, chill for 30 minutes. Now grab a roiling pin and beat the daylights out of it. This flattens the butter, this gives us the puff in puff pastry. Take your frustration out until your square of "dough" becomes a rectangle about 18 inches long. Letter fold. Wrap and chill 30 minutes. Repeat this beating/ folding plan 2-3 more times or until your shaggy dry "dough" looks like actual dough. Roll out to the size of your pot lid. Place on a baking sheet, cover with parchment and chill 30 minutes. Freeze the extra for future projects. These make great individual chicken pot pie tops.
Bringing it all together:
- So the stew is stewin, and the pastry "lid" is rolled, and chilled. When the stew is done, remove it and place on the stove top. Keep the lid on. It will stay piping hot while you bake off your puff. I bake it separately because the braise has to go at a much lower temperature. Puff has to go in high. It also gives me time to make more ornate details, and it always bakes more evenly. When the braise is out, crank the oven to 400. Whisk 1 T milk with 1 egg. Brush on your puffs. Bake off your puff lids until golden brown. About 15-30 depending on your oven. Keep an eye on it. When they're ready. Place on top of your stew. Devour, and drink too much wine while eating this. Also be a little sad when you cut into the wolf decoration.