Delicious Juca Cacciatore with Rich DemiGlace Ragout

Welcome to a culinary adventure where we explore the exquisite flavors of Juca Cacciatore paired with a sumptuous Rich DemiGlace Ragout. This dish is a delightful combination of tender juca roots and savory braised meat, enveloped in a luxurious sauce that will tantalize your taste buds.

Ingredients

For the Juca Cacciatore:

• 2 lbs juca (cassava), peeled and cut into chunks
• 1 lb chicken thighs, bone-in, skin-on
• 1 lb pork shoulder, cut into chunks
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers (red and green), sliced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup dry red wine
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

For the Rich DemiGlace Ragout:

• 2 cups beef stock
• 1 cup red wine
• 1 tbsp tomato paste
• 1 shallot, finely chopped
• 2 tbsp unsalted butter
• 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
• Salt and pepper to taste

Cooking Instructions

Step 1: Prepare the Juca

1. Begin by boiling the juca chunks in salted water for about 20 minutes or until tender. Drain and set aside.
2. In a large Dutch oven, heat olive oil over medium-high heat. Season the chicken and pork with salt and pepper, then brown them in the pot for about 5-7 minutes until golden. Remove the meat and set aside.

Step 2: Sauté the Vegetables

3. In the same pot, add diced onions, sliced bell peppers, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
4. Stir in the dried oregano and thyme, cooking for another minute to release their flavors.

Step 3: Build the Sauce

5. Add the browned meat back into the pot. Pour in the red wine and let it simmer for 5 minutes to reduce slightly.
6. Stir in the diced tomatoes and chicken broth, then bring the mixture to a boil. Reduce to a simmer and cover, cooking for about 45 minutes until the meat is tender.

Step 4: Make the DemiGlace

7. In a separate saucepan, melt butter over medium heat. Add shallots and sauté until translucent.
8. Pour in the beef stock and red wine, then add the tomato paste. Simmer for 30-40 minutes until reduced by half.
9. If desired, mix cornstarch with water and stir into the sauce to thicken. Season with salt and pepper to taste.

Step 5: Combine and Serve

10. Once the meat is tender, gently fold in the boiled juca. Allow everything to simmer together for an additional 10 minutes.
11. Serve the Juca Cacciatore in bowls, drizzled with the Rich DemiGlace Ragout, and garnish with fresh basil.

Cooking Tips

• Ingredient Selection: Choose fresh juca that is firm and without blemishes for the best texture. For the meat, opt for organic or grass-fed options for enhanced flavor.
• Wine Pairing: A robust red wine, such as a Cabernet Sauvignon or Chianti, pairs beautifully with this dish, enhancing the richness of the demi-glace.
• Vegetarian Variation: Substitute the meats with hearty vegetables like mushrooms, eggplant, and zucchini, and use vegetable broth for a plant-based option.

Serving Suggestions

Serve this dish alongside creamy polenta or crusty artisan bread to soak up the rich sauce. A crisp green salad dressed in lemon vinaigrette can also provide a refreshing contrast.

Final Thoughts

The Delicious Juca Cacciatore with Rich DemiGlace Ragout is not just a meal; it’s an experience. The tender juca mingles beautifully with the robust flavors of the demi-glace, creating a comforting yet elegant dish that will impress family and guests alike.

For those looking to expand their culinary repertoire, consider exploring more about the versatility of juca in dishes or deepening your understanding of demi-glace techniques.

Further Reading

• How to Cook with Juca
• Mastering Demi-Glace Sauces

Ready to try this flavorful dish? Gather your ingredients and embark on a cooking journey that promises delightful rewards. Don’t forget to share your experience and variations with friends or subscribe for more exciting recipes!