Our Boosters are matching gifts up to $45,000. We have $32,467 to go. Your gift today will count twice!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Zuercher Ratsherrentopf

    INGREDIENTS

  • One pound boneless shoulder of veal, cubed or thickly sliced
  • One pound boneless shoulder or loin of pork, cubed or thickly sliced
  • Salt and pepper to taste
  • 10 ounces (1 large) white or yellow onion, chopped
  • 1 1/2 pounds cabbage or Savoy cabbage, shredded
  • 2 pounds boiling potatoes, peeled and sliced 1/2-inch thick
  • Water or meat stock
  • Chopped parsley for serving
  • One 4-quart enemaled iron Dutch oven, with a tight-fitting cover
  • Details

  • Serves: 4 - 6
  • Prep Time: 3 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Switzerland

Also Called: Zurich Councillors' Casserole

Many different versions of this simple stew exist. Some are dressed up by having the meats cooked separately, bound with a sauce and served with an accompaniment of sauteed potatoes. This simple, homey version of the dish is assembled and baked until the meats are fork-tender and the vegetables are melting. This recipe is loosely based on one in Nika Hazelton's Swiss Cookbook (Athaneum, 1967), long out of print, but easy to find in used book stores and in on-line auctions. — Inside Switzerland

DIRECTIONS

1. Set a rack in the lower third of the oven and preheat to 350 degrees.

2. Season the meat all over with the salt and pepper, using at least 2 to 3 teaspoons of salt and a teaspoon of pepper. Place a layer of half of each meat in the bottom of the pan and cover with half the vegetables. Repeat layering with remaining meat and vegetables.

3. Pour in about 2 cups water or stock, to come halfway up the meat and vegetables in the pan. Place over low heat and bring to a simmer.

4. Press a piece of parchment or wax paper directly against the top of the stew in the pan, then cover with the pan's lid. Place the casserole in the oven and bake for about 2 hours, checking occasionally to make sure the stew is only gently simmering and adjusting oven heat accordingly. Cook until the meat is very tender.

5. Uncover the pan and taste for seasoning, adding more salt and pepper if necessary. Keep the stew loosely covered until serving time, then reheat over very low heat before serving.

6. To serve, pour onto a deep heated platter and sprinkle with chopped parsley.

Note: To round out the menu, serve a large mixed salad first, then Engadiner Nusstorte (it can be made days in advance), for dessert.

Recipe Source: My Switzerland, E-Newsletter , Switzerland Tourism, My Switzerland.com, 2004
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Contentious Spirits, Beware! 14 hours ago
And here's another very old story: the secular media don't understand Catholic affairs October 29
How not to be persuasive October 29
Francis the Man, Francis the Pope October 28
Clarifying what it might mean for a pope to wish to change Catholic doctrine October 28

Top Catholic News

Most Important Stories of the Last 30 Days
Key synod report calls for 'gradualism' in Church response to irregular family situations CWN - October 13
As synod concludes, bishops issue message, approve document; Pope weighs in CWN - October 20
Synod of Bishops opens with Mass in St. Peter’s Basilica CWN - October 6