Robert Kranenborg, a famous former 2 Michelin star chef, asked FoodPairing.com to analyze the oldest printed recipe (dated 1593), called ‘Keulschen huspot’ .
The recipe was found in one of the oldest printed cooking book (actually it was more like a medical encyclopedia) written by Carolus Battus.
In the Dutch program ‘De Wereld Draait Door’ Kranenborg will give a complete image of the cow by using movies, cow meat, anatomic models and living cows. From whey till the meat on your plate. He will share butcher’s secrets and farmers craftsmanship. Talk about the overrated tenderloin and the underrated stew. And of course about Foodpairing…
Tonight you can follow the program 8:30 pm at the Dutch television NED3.
We analyzed the ‘Keulschen huspot’ (type of stew with lots of herbs and spices) based on the following recipe;
500 g beef, cut into cubes of 3 x 3 cm, ± 40 g per piece of meat
100 g onion
40 g butter
8 g flour
9 g dill
70 g ginger, cut into chunks
0.1 g of nutmeg powder
1.1 g of crushed white pepper
5 dl veal fonds
Cut the onion into brunoise. Heat the butter in a pot and add the onion. Fry the onions and remove from the pot when the onion are glazed.
Season the meat with salt and pepper. Put some extra butter in the pot and add the meat cubes. When the meat cubes are colored, add again the fried onion, some flour and stir.
Add the veal fonds and the dill, the ginger, the crushed peppercorns and the nutmeg powder. Maybe you will be surprised by the quantity of the spices, but you need this amount.
Put the lid on the pot and bring to the boil. Cook in a preheated oven at 150°C.
The combinations with this dish? You can find here in the Foodpairing tree.