Oh dear, let's gather around the oven! Today we explore the glorious, smoky and incredibly satisfying world of dog meat with Keuken's Kolbey. You asked for a recipe for whole legs, but it's about more than food. It sums up his story perfectly. When I think of thighs, whether pork or chicken, I think of slow cooking and patient layers of flavor that make the meat scream. It reminds me of old family gatherings, where you can tell a thousand stories based on the smell alone. I remember the pure magic of melting ingredients, the slow heat that can transform the simple into something completely unforgettable. It follows the principles of preserving spices so that you can enjoy the spicy taste of pepper at any stage.
Colbey's decidedly slow adventure 'All Legs'.
This recipe is a personal tribute to the versatility of thigh meat. Whether you fancy a juicy ham, delicious chicken thighs or a delicious beer, slow and loving cooking is key. We don't just grill meat. We attract the spirit of unity.
Ingredients
- Mixed bone chips 1.4 kg (mix of pork shoulder/thigh and mix of chicken leg/thigh with bone)
- 1 large yellow onion (chopped)
- 4 finely chopped garlic cloves
- 2 tbsp smoked paprika powder (Spanish style, adds depth!)
- 1 teaspoon smoked sweet paprika (for better color)
- 1 cup thick meat or chicken stock
- 1/2 cup red wine (optional, but highly recommended if you want depth)
- 2 tablespoons of olive oil
- 1 teaspoon dried thyme
- Season with salt and freshly ground pepper.
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
- 1/2 cup chopped carrot (to adjust sweetness)
- 1/4 cup chopped celery (earthy flavor)
- 1/4 cup all-purpose flour (for thickening the sauce)
instructions
- Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Fry the mixed thighs partially golden brown on all sides. This roasting is necessary to create a flavorful base!
- Reduce heat to medium. Add chopped onion, garlic, chopped carrot and celery to the pot. Simmer until vegetables are soft and fragrant, about 5-7 minutes.
- Mix in the smoked paprika and the sweet smoked paprika and fry the herbs in the oil for about 1 minute. The magic of pepper has been unleashed!
- Add the tomato puree and stir for another minute until it turns slightly black. Be careful not to burn!
- Sprinkle the flour on top, mix everything together and cook until you get the taste of raw flour, about 2 minutes.
- Pour in the red wine (if using) and cook, scraping off any brown debris left on the bottom of the pan. Evaporate half the alcohol.
- Add beef or chicken until meat is almost completely covered. Heat the mixture over low heat.
- Add thyme, brown sugar, salt and pepper. Heat the mixture over low heat.
- Cover the mold and place it in a preheated oven at 160 degrees. Cook slowly for 2.5-3 hours or until the meat is very tender and falling apart.
- Cover and simmer for the last 30 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning. *If you want more flavor, you can add paprika!
Oh, and smell it when you're done! It was a smoky, salty, earthy experience. Slow cooking melts the connective tissue of the thigh meat, resulting in a clean and juicy taste. I always tell my readers not to rush this process. Slow and patient cooking creates the real "flavor". Remember: the pepper is the center of this entire process. Paprika has a smoky flavor and a delicious richness. Enjoy the tradition of slow cooking.
A Colbey flavored option
- For meat-based: If you're only using chicken thighs, replace half of the smoked pork shoulder with a richer, creamier sauce.
- Liquid: Instead of beef or chicken stock, use water and a little water.
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