Those of us who have a cocotte, those pretty and heavy French cast iron casseroles, sometimes we don’t use them often for fear of spoiling them. If this is your case, do not hesitate to take advantage of it; A simple stew earns a lot, or a recipe like this turkey with tomato stewed in baked cocotte.
I don’t know if there will be any psychological factor, but the stews definitely come out much better in this type of casserole. We can also prepare dishes that are finished cooking in the oven, with a lid included, and the truth is that the result is fantastic. The preparation time itself is short, then you just have to leave the oven for at least one hour, and we will have a stew full of flavor with a slice of very tender meat.
Preheat the oven to 170ºC. Chop the sweet onion, peel and chop the carrot. Remove possible excess fat from turkey meat, and chop into small pieces of a bite. Heat olive oil in a cocotte or casserole and brown the meat over high heat, for about 3-5 minutes. Alimentary, remove and reserve.
Poach the sweet onion with the carrot for about 5 minutes. Add the chopped garlic and cook a couple more minutes. Pour the canned tomato with its juices, season with oregano, basil and a stroke of black pepper. Pour the balsamic vinegar and some white wine. Cook a few minutes, sauteing the tomatoes. Correct the acidity with a little sugar.
Return the turkey to the cocotte and stir well. ** Bring to a boil, cover, and place in the oven **. Bake for 60-90 minutes, stirring occasionally and monitoring the liquid level. Let stand out of the oven, covered, a few minutes before serving.
With what to accompany the stewed turkey in baked cocotte
The turkey with tomato stewed in baked cocotte admits many garnishes, from a little grass, couscous, rice or some roasted vegetables, which we can prepare taking advantage of the fact that we have the oven on. I opted for brown rice to complete the menu with a more rustic and energetic touch, and the truth is that it combines very well with the juices of the stew. This will condition us for three or four servings on a menu that includes a first course, for example, roasted vegetables or a salad.
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