Braised Horsemeat

Braised Horsemeat Recipe from Slovenia with Red Wine and Herbs

Region / culture: Slovenia | Preparation time: 12 hours | Cooking time: 3 hours and 30 minutes | Servings: 4

Introduction

Braised horsemeat is a traditional dish that may not be familiar to everyone but holds a rich history and unique flavor profile that makes it a noteworthy culinary experience. This recipe takes you through the process of preparing horsemeat in a way that enhances its natural flavors, tenderizes the meat, and pairs it with a robust sauce that complements its distinct taste. Whether you're a culinary adventurer looking to explore different cuisines or someone interested in the historical aspects of food, this braised horsemeat recipe offers a window into a different culinary tradition.

History

The tradition of eating horsemeat dates back centuries and varies greatly across cultures. In some regions, horsemeat has been a staple, appreciated for its lean texture and rich flavor. The practice of braising horsemeat, in particular, is a method that has been used to tenderize and enrich the meat's flavor, making it a cherished recipe in certain culinary traditions. This recipe draws on those historical practices, combining them with modern cooking techniques to create a dish that pays homage to its roots while appealing to contemporary palates.

Ingredients

800 g (1 lb 10 oz) horse meat
80 g (3 oz) lardo (cured back fat of pork), cut into thin strips
50 g (1.75 oz) butter
1 bottle full-bodied red wine
5 sprigs parsley
3 tbsp plain white flour (all-purpose flour)
2 carrots
2 stalks celery
2 onions
80 g (3 oz) marjoram
thyme
salt
freshly ground black pepper

How to prepare

Poke holes in the meat using a sharp knife and insert the lardo strips.
Thinly slice the carrots, celery, and onion. Place them in a suitable pot or bowl along with the herbs. Then, add the meat.
Add the red wine and allow it to marinate for 12 hours in a cool place.
Drain the meat, coat it with flour, and brown it in a saucepan with 30 g (1.5 oz) of butter over high heat. Then, add the marinade and cook it covered over very low heat for 3 hours and 30 minutes, turning occasionally.
Remove the meat from the saucepan and slice it.
Strain the cooking liquid and return it to the saucepan.
Add a few slivers of butter, a little flour, and cook while stirring for 3 minutes.
Place the meat in a serving dish and pour the cooking liquid over it.
Serve with rather soft polenta.

Variations

Wine Variation: Experiment with different types of full-bodied red wine to alter the flavor profile of the sauce.
Herb Variation: While marjoram and thyme are traditional, feel free to incorporate other herbs such as rosemary or sage for a different taste.

Cooking Tips & Tricks

To ensure the best results when preparing braised horsemeat, consider the following tips and tricks:

- Marinate the meat for the full 12 hours to deepen the flavors.

- Ensure the meat is thoroughly coated in flour before browning to improve the texture of the sauce.

- Cook the meat on very low heat to ensure it becomes tender without drying out.

- Regularly turning the meat during the slow cooking process will ensure even cooking and flavor absorption.

Serving Suggestions

This dish is traditionally served with soft polenta, which complements the rich flavors of the braised meat and sauce. Alternatively, it can be served with roasted vegetables or a simple salad for a lighter option.

Cooking Techniques

Braising is the key technique used in this recipe, involving slow cooking the meat in liquid on low heat. This method is ideal for tougher cuts of meat, as it tenderizes the meat and infuses it with the flavors of the marinade and herbs.

Ingredient Substitutions

For a dairy-free version, substitute the butter with a plant-based alternative.

- If pork lardo is not available, bacon strips can be used as a substitute to add fat and flavor to the meat.

Make Ahead Tips

The marinating process can be done up to 24 hours in advance, allowing the flavors to deepen further. Additionally, the braised meat can be cooked a day ahead and reheated, which can enhance the flavors even more.

Presentation Ideas

Serve the sliced meat on a platter, drizzled with the rich cooking liquid. Garnish with fresh parsley or thyme sprigs for a touch of color and freshness.

Pairing Recommendations

A robust, full-bodied red wine that matches the wine used in the recipe is an ideal pairing for this dish, complementing its rich flavors. A side of soft polenta or roasted root vegetables would complete the meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth if necessary to keep the meat moist.

Nutrition Information

Calories per serving

The calorie content of this dish will vary depending on the exact serving size and the proportions of the ingredients used. However, given the lean nature of horsemeat and the controlled amount of added fats, this can be considered a moderately calorie-dense meal.

Carbohydrates

This recipe is relatively low in carbohydrates, with the primary sources being the vegetables and flour used in the preparation. The total carbohydrate content will largely depend on the serving size and any side dishes served with the meat.

Fats

Horsemeat is known for being leaner than many other types of red meat, which means this dish is lower in fat. However, the addition of butter and pork lardo adds some fat content, contributing to the richness of the dish. The overall fat content can be adjusted by modifying the amount of butter used in the recipe.

Proteins

Horsemeat is an excellent source of high-quality protein, making this dish particularly nutritious in terms of protein content. The addition of pork lardo also adds to the protein content, albeit to a lesser extent.

Vitamins and minerals

Horsemeat is rich in essential vitamins and minerals, including iron, B vitamins (particularly vitamin B12), phosphorus, and zinc, contributing to a balanced diet. The vegetables used in the recipe also add a variety of vitamins and minerals, enhancing the nutritional profile of the dish.

Alergens

The primary allergens to be aware of in this recipe include gluten (from the flour) and dairy (from the butter). Individuals with sensitivities to these ingredients should adjust the recipe accordingly or avoid it.

Summary

Overall, braised horsemeat offers a nutritious meal option that is high in protein and essential nutrients while being relatively low in carbohydrates and fats. It provides a good balance of vitamins and minerals, making it a wholesome addition to a varied diet.

Summary

This braised horsemeat recipe offers a unique culinary experience, rooted in tradition yet adaptable to modern tastes. With its rich flavors, nutritional benefits, and the satisfaction of preparing a dish that is out of the ordinary, it's a recipe that invites both the adventurous eater and the curious cook to explore the depth of culinary diversity.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village nestled in the mountains of Italy. My grandmother, Nonna Maria, was known far and wide for her incredible culinary skills, and I was lucky enough to spend countless hours by her side in the kitchen, learning the secrets of her delicious dishes.

One day, as we were preparing for a big family feast, Nonna Maria pulled out a worn and stained recipe book that had been passed down through generations of our family. She flipped through the pages, her eyes shining with excitement as she landed on a recipe for Braised Horsemeat. I had never heard of such a dish before, but Nonna Maria assured me that it was a traditional recipe that had been enjoyed in our family for centuries.

As she began to gather the ingredients and explain the steps to me, I couldn't help but feel a sense of awe and wonder. The thought of cooking horsemeat seemed strange and exotic to me, but I trusted Nonna Maria's expertise and knew that the end result would be nothing short of delicious.

We started by marinating the horsemeat in a mixture of red wine, garlic, and herbs, allowing the flavors to mingle and develop. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

After the meat had finished marinating, Nonna Maria seared it in a hot pan until it was golden brown on all sides. The sizzle of the meat as it hit the pan was music to my ears, and I watched in fascination as she added onions, carrots, and celery to the pot, creating a rich and flavorful base for the braise.

As the meat simmered away on the stove, filling the air with its mouthwatering scent, Nonna Maria told me the story of how she had learned to make this dish. She explained that the recipe had been passed down to her from her own grandmother, who had learned it from a traveling chef who had visited their village many years ago.

I listened intently as Nonna Maria recounted the details of that fateful day, the flavors and aromas of the dish seeming to come alive in her words. I could almost taste the tender meat, the rich sauce, and the savory herbs as she described how the chef had taught her the intricacies of braising horsemeat to perfection.

When the dish was finally ready, Nonna Maria ladled it onto plates and garnished it with fresh parsley. The meat was so tender it practically melted in my mouth, and the flavors were unlike anything I had ever tasted before. I savored each bite, feeling a deep sense of connection to my family's culinary heritage and the generations of cooks who had come before me.

As I finished my meal, I looked at Nonna Maria with newfound admiration and gratitude. She had not only taught me how to cook a delicious dish, but had also shared with me a piece of our family's history and traditions. I knew that this recipe for Braised Horsemeat would always hold a special place in my heart, a reminder of the love, dedication, and passion that went into every meal we shared together.

And so, as I sit here now, years later, flipping through the pages of that same worn and stained recipe book, I am filled with memories of that day in the kitchen with Nonna Maria. The flavors and aromas of Braised Horsemeat still linger in my mind, a testament to the legacy of cooking and storytelling that she so lovingly passed down to me. And as I continue to share these recipes with my own family, I know that the tradition will live on, keeping our culinary heritage alive for generations to come.