Cowboys used to set a big milk can loaded with meat and vegetables over a campfire to cook. Could we adapt this open-range meal for your kitchen range?
Why This Recipe Works
Traditionally, cowboys layered a mishmash of vegetables and meat (usually sausage) into a giant milk can and then cooked it over an open fire to feed the hungry masses. We opted for a Dutch oven instead but kept the basic technique: longer-cooking vegetables like potatoes and cabbage go on the bottom, closest to the heat, followed by more delicate onions and carrots. Green bell peppers are added halfway through the cooking time. Bratwurst was our sausage of choice, and we opted to brown it first to add flavor and create fond. Beer is the classic cooking liquid, and we enhance it with garlic, bay leaves, and thyme.
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