Jan 19, 2009

When it's Burr, Braise!

When it dipped below zero this week, it seemed only appropriate to sharpen my skills at braising. The technique I am so excited to share is broiling the meat in the same pan you will continue to cook in, removing the meat from the oven after about 15 minutes. There's no flipping the meat in the hot oil or smoking out the kitchen and setting the smoke detector off. What an ease! My recipe is below, try it at home today!
3 lbs. Country Style Pork, bone-in
1 cup carrots, diced
1 cup celery, diced
1 cup leeks, diced
1 cup onion, diced
1/2 cup fennel, diced
2-12 oz. bottles stout beer
1-28 oz. can crushed tomatoes
4 cups beef stock
2 Tbs. brown sugar
1 Tbs. molasses
2 sprigs fresh thyme
bunch fresh flat-leaf parsley

Preheat oven to 500 º F. Coat pork with extra virgin olive oil, season with salt pepper, roast 15 minutes in braising dish or shallow stock pot. Remove from pot and set aside. Lower oven temperature to 275 º F.
In same pan, drain any excess fat, but keep any brown bits on bottom of pan. Add 2 Tbs. extra virgin olive oil, along with carrots, celery, leeks, onion, fennel. Allow vegetables to sweat for 30 minutes until caramelized. Add beer and tomatoes and cook until just comes to boil. Stir in molases and brown sugar, add pork, cover with beef stock and throw in thyme sprigs. Cover and place back in oven for 3-4 hours.
Remove pork from pot and set aside. Return pot to stove top and boil sauce down until reduced by half, about 30 minutes. Slice pork into large bite sized pieces. Add back to pot and coat with reduced sauce. Add fresh parsley and serve with creamy mashed potatoes or noodles.

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