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“One of My son's taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat.”
READY IN:
4hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 250*F.
  2. Brown the meat in a medium, oven-safe pot in a small amount of oil. Once the meat is well browned deglaze with the wine and add the remaining ingredients.
  3. Put the whole pot in the oven and braise it for 2 hours, then for 2 more hours at 300 degrees. You are left with some red very saucy puttach that is delightful. Serve it over pasta or good bread to lap up all the juices.
  4. My Note:

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