Many years ago one of my co-workers offered us a dinner, which we named “the casserole of Merzi). Since that I have made this dish, though I’ve never been totally sure about all the ingredients included originally.
Over the years I have added this and that into the pot and at the moment I feel it’s perfect just like it is now, and I really enjoy its rich taste.
Each and everyone can add something or leave something out, just to their own taste. However, I believe that there are some ingredients that has to be included: blue cheese, pickled onions, capers and Brussels sprouts. Meat can by all means be beef or pork or both together – even chicken suits quite well.
Serve with potatoes, pasta or rice.
PORTION: 6 servings
TIME TO MAKE: 1½ hours
- 500 gr any part of beef or pork
- 5 garlic cloves
- n. 20 pickled onions
- black olives to your taste
- 10-12 Brussel sprouts
- 100 gr Gorgonzola blue cheese
- 1 spring onion leave
- 3 bay leaves
- 1 red bell pepper
- 4 teaspoons of capers
- 3 dl cream
- 1-2 Fond du Chef Beef fonds or 1-2 meat bouillon cupes
- salt, black pepper
Preheat the oven to 220°C (428°F)
Cut the meat in suitable size pieces.
Halve the Brussels sprouts.
Cut the paprika and garlic cloves in small pieces.
Cut Gorgonzola in small pieces and chop the spring onion leave.
Boil Fond du Chef beef fond or meat bouillon cupes in a small amount of water.
Mix cream and meat bouillon and put all the ingredients into a pot.
Bake for about half hour and then lower the temperature to 150°C (302°F) and cover the pot with a lid or with foil. Let simmer for about one hour.
Tags: meat vegetable meat casserole gorgonzola pickled onions capers brussel sprouts