Here’s a recipe for Baked Tushonka, a hearty and flavorful dish that’s a variation on the traditional Russian canned stewed meat, but baked for extra depth of flavor. This dish combines tender, slow-cooked meat with simple seasonings, resulting in a savory, rich meal.
Ingredients:
- 2 lbs beef, pork, or a combination of both (preferably from fatty cuts like pork shoulder, beef chuck, or ribs)
- 3-4 garlic cloves, minced
- 1 large onion, chopped
- 2-3 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp paprika (optional, for extra flavor)
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- 1/2 cup water or broth
- 1 tbsp vegetable oil (optional, for searing)
Instructions:
1. Prepare the Meat:
- Trim and Cut: If using a larger cut of meat, trim excess fat (but leave some for flavor) and cut the meat into large chunks, about 2-3 inches in size. Fatty cuts are ideal because they render and keep the meat tender.
- Season: Season the meat with salt, black pepper, and paprika if using. Let it sit for a few minutes while you prepare the other ingredients.
2. Sear the Meat (Optional):
- Searing for Flavor: Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the meat chunks on all sides until they’re golden brown. This step is optional but adds extra depth of flavor to the dish.
3. Layer the Ingredients:
- Arrange in a Baking Dish: Transfer the seared meat (or raw, if you skipped searing) into a deep baking dish or oven-safe pot. Add the minced garlic, chopped onion, bay leaves, and black peppercorns. Pour 1/2 cup of water or broth over the meat.
4. Cover and Bake:
- Low and Slow Cooking: Cover the dish tightly with a lid or foil to prevent moisture from escaping. Bake in a preheated oven at 300°F (150°C) for about 3-4 hours. The slow, gentle heat will allow the meat to become incredibly tender and juicy.
- Check for Doneness: After about 3 hours, check the meat. It should easily fall apart when pierced with a fork. If it’s not tender enough, let it cook for another 30 minutes to 1 hour.
5. Serve:
- Rest and Serve: Remove the dish from the oven and let the meat rest for about 10 minutes. You can serve it with mashed potatoes, buckwheat, rice, or bread for soaking up the rich juices.
Tips:
- Storing: Baked Tushonka stores well and often tastes even better the next day. Refrigerate in an airtight container for up to 5 days or freeze for longer storage.
- Add Vegetables: You can add root vegetables like carrots, potatoes, or parsnips halfway through the baking process for a complete meal.
- Spices: Experiment with different spices like cumin, coriander, or thyme to customize the flavor profile of the dish.
This Baked Tushonka recipe gives you soft, slow-cooked meat that’s packed with flavor, perfect for a comforting and rustic meal!