Dishes

Delights from our smokehouse prepared by Andreea and Andrei

Recipe collected from
Aroneanu

It’s enough to let yourself be carried away by a light scent of sweet smoke and the soul of a good person, and you’ve already arrived in the place where various goodies are ready to be smoked. On the straight path that caters to your desires stands unwaveringly, seemingly forgotten in time, Andreea and Andrei’s household, guarded with dedication by a warm-hearted Bichon. As you enter through the gate, you feel somewhat transported to another world, in a welcoming atmosphere, as if you’ve already started your first day of vacation. Welcoming their guests, the hosts quickly bring out the best of what they have and greet you with smiles and undeniable excitement. You can feel that the two have put a lot of passion into what they do, and the idea of giving is not foreign to them at all. Right in their yard, next to their charming house, the “smokehouse” is set up – a carefully constructed building that meets the latest standards to offer even more delicious dishes to other eager food enthusiasts. Smoking meat preparations is based on old, princely recipes, prepared with the warm smoke of beech and cherry wood, as if time has whispered to the two spouses almost all the secrets. As soon as you enter the smokehouse, you notice that everything is perfectly arranged, with great care and exceptional attention to detail. We happened to be right in the middle of making fresh sausages, which were going to be smoked with cherry wood smoke. The hosts explained some secrets of preparing these delicacies, which we agreed to keep secret there, guarded by the thick smoke. Proudly lined up by type are plump pieces of ribs, succulent chops, generously smoked sirloin, lightly seasoned sausages, speckled bacon, and neck, from which the most skillful dishes emerge. Everything that the smoke touches is exclusively made from Romanian meat, left, let’s say, in brine for 48 hours. We won’t reveal any secrets of the smoking craft out of respect for the enthusiasm with which the two prepare the dishes. The transformation of fine feasts takes about 8 hours, depending on the preparation. Without pretense and especially without fuss, the two artisans have committed to offering the most delicious delicacies that will be proudly served on the tables of as many food enthusiasts as possible. From these exquisite smoked meats, we couldn’t resist preparing a cauldron of bean stew, made according to an official recipe, a dish that’s so good, no matter how you arrange it.

 

Ingredients:

You’ll need 500 grams of dried beans, soaked in cold water for at least 8 hours before cooking. In addition to the mentioned beans, you’ll need: 1.5 kg of smoked meat, divided according to preferences but including sausages, ribs, and some bacon, 4-5 onions, 2-3 carrots, 1 parsnip, 2 bell peppers, 1 cup of tomato juice, juniper berries, whole peppercorns, ground cumin, 2-3 bay leaves, salt, and of course, parsley and fresh dill for a flavorful finish.

 

Preparation:

After soaking, change the water and boil the beans in a large pot for about 45 minutes over medium heat, then set them aside. Separately, in a suitable cauldron, add a bit of oil or pork fat and let it heat up over medium heat together with the smoked meats, cut to taste, which should be browned slightly. Then add the spices, chopped onions, and the other vegetables, being careful to stir to avoid burning them. Once the vegetables soften, add 2 cups of vegetable broth or bean water to taste, then bring to a good boil. Add the drained beans and tomato juice. Let it simmer for about a quarter of an academic hour while adjusting the seasoning with salt and pepper. At the end, add the chopped vegetables and rush to get some pickles. Appetite as big as the cauldron!

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