How to make marrowbone porter casserole

This is what the meat looked like before I cut it..

..and this is after. You can now choose if you wish to brown the meat before cooking it, or just cook it as it is. If you brown it you can reduce the cooking time.

I browned it first, because I like that texture better.

While the meat is browned, heat up the (Carneige) porter..

..the blackcurrant punch..

..and the soy.

Add dried thyme..

..crushed juniper berries..

..and 2 stock cubes.

Stir and boil for a couple of minutes. Add the meat and let boil for 1 1/2 hours (2 if you don't brown the meat).

This isn't a great photo but this is what it looked like after about 90 minutes.

Add the pearl onions (not sure about the translation) and boil another 20 minutes.

Add the cream.

Stir. Now is the time to taste, and to adjust the flavors; what is lacking? Salt? Thyme?

The "sauce" will thicken once cool but you can of course add starch if you like it thicker.

Add some fresh thyme when it's ready to serve!

Serve with boiled potatoes or like we did this time; with roasted root veggies - carrots, parsnips, celery root and turnip.

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