potis mis medi (harvest hot pot)
In our family we love dinners that will "WAIT". Great for football weekends, yard work weekends or any time that various family members will eat at different times.
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons butter
- 15 slices bacon, cut into pieces
- 1/2 pound cubed lamb, uncooked
- 1/4 cup flour
- 1 pound potatoes cubed
- 1 pound carrots, peeled and chunked
- 1 pound onions chopped
- 4 - leeks chopped
- 1/2 pound turnips chopped
- - salt and pepper
- 4 cups water or vegetable broth for a richer gravy
- BROWN BREAD
- 1/2 cup rye flour
- 1/2 cup whote wheat flour
- 1/4 cup cornmeal
- 1/4 cup quick cooking oatmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 3/4 cup molasses
- 1 cup buttermilk plus 2 tablespoons
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 2 - empty 1 lb. coffee cans
How To Make potis mis medi (harvest hot pot)
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Step 1In a large pot melt the butter and brown the meats, adding the flour to thicken.
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Step 2Add the vegetables, salt and pepper and broth. Simmer gently for 2 hours and serve with good brown bread. (recipe follws) But you can buy bread as well. Understand that pumpernickle is not brown bread. Look for Boston Brown bread in a can if you buy. Otherwise I have included my recipe.
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Step 3BROWN BREAD
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Step 4Move a rack to the bottom third of the oven and heat the oven to 325 degrees F. Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
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Step 5In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string.
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Step 6Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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