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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.
- Preheat the oven to 250*F.
- 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.
- 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.
- My Note:.