Wisconsin · Soup
Wisconsin Booyah
- Advanced
- 6 h
- roughly 3 of 4 for cost
A quiet dish that lets its main ingredient speak: season well and stand aside.
Ingredients
- 1 chicken, cut up
- 500g beef shank
- 500g pork shoulder
- 4L water
- 3 onions, diced
- 4 carrots, diced
- 4 celery ribs, diced
- 500g potatoes
- 300g peas
- 300g corn
- 200g green beans
- 400g crushed tomatoes
- 2 bay leaves
- Salt and pepper
The skills inside
Allergen screen
Found: celery
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer the chicken, beef, and pork in the water with bay 3 hours until all fall off the bone. Lift out, shred, discard bones, keep the broth. 180 min
- Add the onions, carrots, celery, and potatoes to the broth and simmer 45 min. 45 min
- Add the tomatoes, peas, corn, and green beans and cook 30 min. 30 min
- Return the shredded meat and simmer 90 min more until thick and melded. 90 min
- Season generously. It should be a spoon-standing stew.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Keeping the cooking liquid 60 recipes
- It was actually kept: the liquid went into a container rather than down the drain, and the volume saved is enough to be worth using.
- It is clean: strained of solids and grit, and not clouded with the debris of whatever broke up in it.
- It tastes of what it cooked and tastes concentrated rather than washed out, and it is not so salty or so bitter that the only honest use is the bin.
- It was cooled quickly and stored cold, not left standing warm on the stove to be dealt with later.
- Used, it does the job the dish gives it (carrying flavour into a sauce, loosening the dish, or setting when chilled) rather than merely adding water back.
Where it goes wrong The pot was left to cool slowly on the stove and only strained the next day, so it soured overnight: what should have been the best ingredient in the dish goes in the bin, and the recipe gets water instead.
At the Table
- The Pour
- Syrah (northern Rhône) or Nebbiolo
- Also Right
- The braising wine itself, better bottle
- From the Taps
- Belgian dubbel
- Zero-Proof
- Beet & blackcurrant shrub
Long-cooked beef trades bite for depth: savory, structured reds echo the pot; and pouring the braise’s own region is law.
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