Best Eintopf Recipes

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)

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.

ZURICHER EINTOPF (HOT POT ZURICH STYLE)

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.

ZüRCHER EINTOPF - HOT-POT ZüRICH STYLE

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.

EINTOPF

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!

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• In a frypan saute onions and mushrooms in vegetable oil until soft.
• Add ground beef; saute mixture 3 to 4 minutes.
• Stir in broth; bring to a simmer.
• Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
• Peel the potatoes and boil them in salted water until tender, about 30 minutes.
• Drain and put through a food mill or grinder.
• Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
• Adjust seasonings to taste.
• Beat in eggs.
• Layer mixtures in a 1 1/2-quart buttered baking dish.
• Spread 1/3 of potatoes on bottom of dish.
• Top with 1/2 of the meat mixture.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

EASY ONE-POT DINNER , OR EINTOPF, (FOR MY NON-COOKING HUSBAND!!)

Steps:

• Please dear, to prevent spattering the hob which you might not clean properly afterwards, use my large soup pot.
• Put it on the wok gas plate and heat it up. Do not walk away, as I don't know what happens to stainless steel which gets red-hot.
• The "potjiekos mixture" or mixed vegetable pillow pack usually consists of baby carrots, chunks of butternut and sweet potato, a few baby potatoes, and some type of marrow (zucchini or squash).
• Clean the onion and chop roughly (on a wooden plank, please).
• Now find the tin with the stock powder. You can also use chicken or beef stock, whichever you can actually find, although they are all to your right in the grocery cupboard.
• Heat a film of canola oil in the hot pot. Do keep in mind that oil heated to a certain degree can catch alight. Should that happen, put the lid on the pot and turn off the gas flame.
• Okay, let's assume you did not wander away. Chuck the chicken pieces into the film of oil. Use a wooden spoon with a long handle for this via dolorosa, and let them fry on both sides if you can manage that.
• Add some Aromat -- seasoned salt.
• Add the potatoes and sort of push them in among the sizzling chicken pieces. Add the chopped onion plus ALL the veggies. Please read list of ingredients again.
• Add the sugar, salt and seasonings. The amounts are guesswork, but keep more or less to what I put down above, unless you taste it all and want more of something.
• The herbs and garlic -- over to you. You can either actually get up and go find some fresh herbs at the supermarket, ditto garlic, or use dried from the spice drawer. I know the bottles look small, but you only need about 2 teaspoons per herb for this pot.
• When everything is cooking nicely, turn it over once or twice with one of my long-handled wooden spoons.
• Now TURN DOWN the heat completely; you are using a HOT gas plate. You easily let things burn, remember. Put ON the lid.
• You may now leave it for 10 minutes. Just do not go to your computer and forget the food.
• Come back, check the liquid -- there should be enough not to cook away. My 2 cups as mentioned are usually quite adequate.
• Pull the pot, large as it is, towards a smaller gas flame. Remember to turn OFF the wok flame!
• Turn flame to low, after checking that everything is simmering. Put on the lid. Leave for 20 minutes.
• Test the potato halves and the carrots from the "potjiekos pack" with a fork. If it's soft, the food is done.
• If there is enough sauce you can always, farm-style, put some bread in your plate and ladle sauce over the bread.
• Darling, I do hope you can follow this and that you actually get to eat dinner without burning it or finding it tastes awful.
• Good luck.

RINDFLEISCH-EINTOPF (BEEF STEW)

Steps:

• Melt shortening in a Dutch oven.
• Add the meat and brown on all sides.
• Place the onions on top of the meat.
• Mix the flour and seasonings with 1/4 c water.
• Blend with the tomatoes and add the misture to the dutch oven.
• Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
• Serve with oven-browned potatoes.

ZURCHER EINTOPF (SWISS ONE-POT MEAL)

Steps:

• Heat the butter in a large pot. When hot and turning colour, add the chunks of meat and fry, stirring. Add the onions and garlic and on lower heat let it steam for 5 minutes or so, on top of the meat.
• Add cumin, salt and pepper, and put half the cabbage wedges on top. (Do not stir the pot).
• Add the potatoes and carrots, add seasonings and herbs of your choice, then put the remaining savoy or other cabbage wedges on top.
• Season again, add the wine and water, cover the pot, and simmer gently for about 60 - 75 minutes, until you have a nice stew and tender meat. Can be served in heated soup plates, with chunks of fresh bread and glasses of red wine.
• (You should not need more liquid, but do check, and add some more wine if necessary).

RECIPE FOR GERMAN BARLEY SOUP WITH BACON - GRAUPENSUPPE EINTOPF

Steps:

• Clean and chop all vegetables small. Potato should be cut in 1/2 inch cubes and carrot cubed or cut about 1/8 inch thick.
• Cut the bacon into thin strips. If you are using "Bauchspeck," cut it into strips about 1/4 x 1/4 x 1 inch long. Remove any bones from the "Speck."
• Heat a 4 quart pan and brown the bacon or "Speck" in it. Remove the bacon from the pan.
• Start to brown the onion in the bacon grease, then add the garlic, leek, celery root and carrot. Sauté these vegetables for several minutes, until they start to wilt and pick up some color.
• Add the water or broth, the bay leaf, and the barley. Lay the cleaned parsley on top (to be removed at the end of cooking time).
• Bring to a boil, then reduce heat and simmer for 1 to 1 1/2 hours. The potatoes will start to fall apart and the barley should be soft and thicken the soup.
• Add salt and pepper to taste. Remember, you are started with salty bacon and perhaps broth, so plan accordingly.
• Remove parsley and bay leaf.
• Serve with crusty bread, such as Swiss Wurzelbrot, Bauernbrot, Fladenbrot or warm baguette from the store.
• One full serving of vegetables in each portion.
• You may also make this in the slow cooker. Brown the bacon, onion and garlic, then place all the ingredients in a 4 quart slow cooker (should be at least 1/2 full) and cook on high for 4 - 6 hours.