Kegel’s Produce is proud to sponsor The Dish of the Game for the Hershey Bears hockey club this season. Chef Benjamin Bedard and his staff work hard to put these plates together every week, culminating with a presentation on the video board during the game on Saturday night. Be sure to head back on Sunday nights to pick up one of these great meals, and check back here all year long for the recipes. Click on the Dish of the Game link on the far left of this page to see archived recipes.
- 4 3/4 fluid ounces Dry red wine
- 4 3/4 fluid ounces Red wine vinegar
- 19 1/4 fluid ounces Water
- 7 1/4 ounces Onions, sliced
- 4 3/4 each Black peppercorns
- 6 each Juniper berries
- 1 1/4 each Bay leaves
- 1 1/4 each Cloves
- 3 pounds Beef bottom round, trimmed 1 1/4 teaspoons Salt
- 5/8 teaspoon Black pepper, ground
- 1 3/4 fluid ounces Vegetable oil
- 5/8 pound Mirepoix, diced
- 2 3/8 fluid ounces Tomato paste 1 1/4 ounces All-purpose flour
- 7 5/8 fluid ounces Brown Veal Stock
- 1 3/4 ounces Ginger snaps, pulverized
Combine the red wine, vinegar, water, onions, peppercorns, juniper berries, bay leaves, and cloves in a medium saucepan and bring the mixture to a boil. Cool it to room temperature.
Season the beef with salt and place it in the marinade; marinate it under refrigeration for 3 to 5 days, turning it twice per day.
Remove the meat from the marinade. Strain and reserve the marinade; reserve the onions and herbs separately. Bring the strained marinade to a boil and skim off the scum.
Dry the beef thoroughly and season with salt and pepper.
Heat the oil in a rondeau pan over medium-high heat. Add the meat and sear it on all sides. Remove the meat and reserve.
Add the mirepoix and the reserved onions and herbs from the marinade. Let them brown slightly, about 6 to 7 minutes over medium-high heat.
Add the tomato paste and cook out for several seconds. Deglaze the pan with the marinade and reduce the liquid on medium-low heat for 10 to 15 minutes.
Add the flour and combine the mixture thoroughly.
Add the brown stock and whip out any lumps. Return the meat to the pan, cover, and simmer in low heat until tender, about 3 1/2 to 4 1/2 hours. Remove the meat and reduce the sauce on medium-low heat for about 30 to 35 minutes.
Add the gingersnaps and cook the sauce for 10 minutes, until the gingersnaps dissolve. Strain the sauce through a cheesecloth. Adjust seasoning with salt and pepper. Slice the meat and serve with the sauce.
Brown Veal Stock
- 4 fluid ounces Oil
- 8 pounds Veal bones, including knuckles and trim 6 quarts Cold water
- 1 pound Mirepoix
- 6 ounces Tomato paste
- 1 each Sachet d’epices
Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425′ to 450°F/220′ to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.
Transfer the bones to a stockpot and add all but 1 cup of the cold water.
Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot.
Bring the stock to a simmer slowly over low heat.
Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.
While the stock is simmering, heat a medium-size rondeau over medium-high heat.
Add enough oil to film the pan.
Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes.
Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes.
Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.
Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.
Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.
Spätzle with Cheddar
- 1 cup AP Flour
- 1/4 cup milk
- 2 each eggs
- 1/2 teaspoon ground nutmeg
- 1 pinch ground white pepper
- 1/2 teaspoon kosher salt
- 1 gallon hot water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 3/4 cup shredded cheddar cheese
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering water. Cook 5 to 8 Minutes. Drain well.
Sauté cooked spaetzle in butter. Sprinkle chopped parsley on top and add shredded cheese and serve.
Braised Red Kegel’s Produce Cabbage
- 2 tablespoons butter
- 1 head Kegels Red Cabbage. Slice into shreds tablespoon kosher salt
- 1/3 cup water
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 1 pinch caraway seeds
Melt butter in large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 3 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. mix in sugar and caraway seeds.
Continue to cook an stir until liquid has evaporated and cabbage is tender, about 5 minutes. if cabbage isn’t quite tender enough add a splash of water and continue cooking to desired tenderness.
All of us here at Kegel’s Produce wish the Bears the best of luck the rest of the season in their journey to capture another Calder Cup!
Fresh is Best!