Offcuts in a Pot (Pie) (Stewed Scraps, Soubès Style)

Offcuts in a Pot is a hearty and comforting dish that celebrates the flavors of various meat scraps and vegetables cooked to perfection. This recipe, inspired by the Soubès style of cooking, combines an assortment of meat cuts such as chicken parts, pork, lamb, veal, beef, and sausage, creating a rich and flavorful stew.

Serves 6

INGREDIENTS:

• 1/2 cup olive oil
• 6 ounces bacon cubes (lardons)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3–4 pounds mixed meat scraps—chicken parts, pork, lamb, veal, beef, sausage
• 3 carrots, peeled and sliced
• 1 celery stalk, peeled and cubed
• 1 tomato, peeled, seeded, and chopped
• 1/3 cup dry porcini mushrooms, reconstituted in hot water
• 5 potatoes, peeled and cubed
• 3 tablespoons tomato paste
• 2 cups chicken stock
• 1 sprig thyme
• Pepper and salt
• 1 cup pitted black or green olives

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. In a heavy-bottomed pot, heat olive oil and sauté bacon, onions, garlic, and meats until nicely browned.
3. Add carrots, celery, tomato, mushrooms, potatoes, tomato paste, chicken stock, thyme, and pepper and salt to taste. Stir to combine and simmer for 1 hour.
4. Rinse olives and stir them into the pot.
5. Serve as is or follow the optional step below for a pot pie variation.
6. Optional: Prepare ahead and allow the mixture to cool. Roll out pastry dough (such as puff pastry) and encase the preparation. Brush with egg wash and bake for 35 minutes before serving.
7. This dish can be enjoyed as a main course and pairs well with a fresh green salad.

NOTE:

• Offcuts in a Pot is a delightful dish with a rustic charm. It shares similarities with the Cornish pasty and the American pot pie, showcasing a medley of meats and vegetables in a flavorful stew.

TIPS:

Making perfect offcuts in a pot, also known as stewed scraps or Soubès style, can be a delicious and comforting dish. Here are some tips to help you achieve the best results:

• Select the right ingredients: Offcuts typically include a variety of meat, such as beef, pork, or poultry, along with vegetables like onions, carrots, and potatoes. Choose fresh and high-quality ingredients for the best flavor.
• Prepare the offcuts: Trim the meat into bite-sized pieces, removing any excess fat or gristle. Season the meat with salt, pepper, and any other desired spices or herbs. Chop the vegetables into uniform pieces.
• Sear the meat: Heat a large pot or Dutch oven over medium-high heat. Add a small amount of oil and sear the meat in batches until browned on all sides. This step adds depth of flavor to the dish.
• Sauté the vegetables: Remove the seared meat from the pot and set it aside. In the same pot, add more oil if needed and sauté the chopped vegetables until they start to soften and develop some color.
• Deglaze the pot: Return the seared meat to the pot and pour in a liquid such as broth, wine, or a combination of both. Use the liquid to scrape up any browned bits from the bottom of the pot, as they contribute to the overall flavor.
• Add additional ingredients: You can customize your offcuts by adding ingredients like tomatoes, garlic, herbs, or spices. Consider adding bay leaves, thyme, rosemary, or any other herbs you enjoy.
• Simmer slowly: Cover the pot with a lid and reduce the heat to low. Allow the offcuts to simmer gently for a long time, ideally for a few hours. This slow cooking method allows the flavors to meld together and the meat to become tender.
• Adjust the seasoning: Taste the offcuts occasionally during the cooking process and adjust the seasoning as needed. Add more salt, pepper, or herbs if desired.
• Serve and enjoy: Once the offcuts are cooked to your liking, remove any bay leaves or herb sprigs. Serve the dish hot with crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
• Store and reheat: If you have leftovers, allow the offcuts to cool before transferring them to an airtight container. Store them in the refrigerator for up to three days or freeze for longer storage. Reheat gently on the stovetop or in the oven, adding a little extra liquid if needed.

Remember, offcuts are versatile, so feel free to experiment with different ingredients and flavors to create your own signature dish