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Recipe
Ingredients
- •8 pounds organ meat
- •1 head garlic
- •4 yellow onions
- •1 pound carrot
- •6 stalks celery
- •1 head cauliflower, small
- •1 1/2 pounds mushrooms
- •6 cups kale
- •1 sprig rosemary, large
- •6 sprigs fresh thyme
- •6 tablespoons coconut oil
- •3 pints chicken stock
- •1 bottle dry red wine
- •3 bay leaves
- •3 tablespoons fresh parsley
Instructions
- 1.Chop your organ meat into 1-inch cubes. If handling heart meat, keep that rich fat attached but trim off any tough vessels or silver skin.
- 2.Rough-chop your garlic, slice the onions into thick semicircles, slice the carrots into rounds, chop the celery, cut cauliflower into micro-florets, quarter the mushrooms, and tear the kale.
- 3.Bundle your rosemary and thyme sprigs together and tie them up with butcher's twine to create a bouquet garni. Finely chop the parsley for later.
- 4.Preheat your oven to 300F and drop your oven rack to its lowest setting to clear your massive pot.
- 5.Sear the meat: Heat a third of your cooking fat in a giant stockpot over medium-high. Brown the meat in small batches so it seears instead of steams, moving each batch to a plate.
- 6.Once the meat is out, throw the onions, celery, carrots, and garlic into the pan drippings, cooking until soft and translucent.
- 7.Dump the meat back in along with the mushrooms, cauliflower, kale, stock, wine, bay leaves, and your herb bundle. Bring to a rolling boil on the stove.
- 8.Slap a heavy lid on the pot, transfer it to the oven, and let it slow-bake for 4-5 hours until insanely rich and tender. Garnish with fresh parsley!