Text 767, 92 rader
Skriven 2010-08-30 05:02:00 av Dave Drum (1:124/311)
Ärende: SF Gate 348
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Stew
 Categories: Pork, Vegetables, Stew, Wine, Citrus
      Yield: 6 servings
 
      4 sm Carrots; peeled
  2 1/2 lb Boneless pork butt; trimmed
           Kosher salt & fresh pepper
      1 tb Oil
      2 c  Frozen pearl onions;
           - defrosted *
      1 tb Fine chopped garlic
      4    Parsley stems
      1    Bay leaf
      1    Thyme sprig
    3/4 c  Zinfandel
    3/4 c  Amontillado sherry
    3/4 c  Low-salt chicken broth
      2 tb Reserved fat or unsalted
           - butter
      2 tb All-purpose flour
      2 ts Fish sauce (opt)
           Fresh lemon juice
           Chopped parsley (opt
           - garnish)
 
  Pork butt, also called Boston butt and pork shoulder, needs to be
  braised to become tender. This simple stew comes together quickly and
  freezes well, if you want to double the recipe. Serve with crusty
  bread or mashed potatoes and a salad.
  
  Cut carrots into pieces about the size of the pearl onions. Season to
  taste with salt and pepper. Set aside. Cut pork into 1/2- to 3/4-inch
  cubes, then season to taste with salt and pepper. Add oil to medium
  pot over high heat. Brown meat, cooking in batches as needed (cook
  any fatty pieces longer as needed to render more fat). Move browned
  cubes to a separate bowl and reserve.
  
  Pour off excess fat and reserve but keep the browned bits in the
  bottom of the pan. Decrease heat to medium. Add the carrots and
  onions to the same pan. The vegetables' moisture should help deglaze
  it. Stir vegetables frequently, scraping up the fond. When pan is
  deglazed (about 2-3 minutes), add garlic and cook until aromatic.
  
  Temporarily move vegetables to a separate bowl. Add meat back to pot
  along with parsley stems, bay leaf and thyme, Zinfandel, sherry and
  broth. The liquid should almost cover the meat, otherwise add more (in
  equal amounts). Add vegetables back to the pot; cover and simmer 45
  minutes or until meat is fork-tender. Check liquid level and stir at
  least once, about halfway through cooking.
  
  Meanwhile, combine 1 1/2 tablespoons butter or reserved fat with flour
  in a small saucepan to form a roux; cook over medium heat until it
  starts to look grainy, then decrease heat to medium-low. Cook about 1
  minute more, then remove saucepan from heat.
  
  When meat is tender, pour off the sauce, then skim the fat. Remove and
  discard thyme stem, bay leaf and parsley stems from stew meat and
  vegetables; cover pot to keep warm.
  
  Return small saucepot containing roux over medium heat and slowly
  whisk in defatted sauce. Simmer to thicken to desired consistency and
  to avoid the "pasty flour" taste. There should be about 2 cups sauce.
  
  Add thickened sauce back to the meat and vegetable pot. Rewarm, taste
  and adjust seasoning with salt, pepper, fish sauce and lemon juice if
  needed. Garnish with parsley if desired and serve immediately.
  
  Serves 6
  
  * Note: Use fresh pearl onions when in season. Before cooking, blanch
  them in boiling water to help remove the paper-thin skin.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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