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Braised pork with red beer

Braised pork with red beer

Main course | Easy | 4 hours
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180°C (350°F).
  2. Finely slice 2 cloves of garlic; make small slits in the meat with the tip of a knife and insert the garlic slices and the cloves.
  3. Dredge meat in flour and brown in a skillet with some oil. Place meat in an ovenproof Dutch oven.
  4. In the same skillet, sauté onions for 4-5 minutes. 
  5. Add the beer and beef stock. Season with salt and pepper. Bring to a boil and simmer for about 7 to 8 minutes. 
  6. Transfer stock and onions to the Dutch oven. Add remaining whole garlic cloves, carrots, and rutabaga. Season and add thyme sprigs. 
  7. Bake for 2½ hours. Baste the meat a few times during cooking. 
  8. Add mushrooms and continue baking for 1 hour or until the internal temperature reaches 65°C (150°F). Transfer the meat and to a serving dish and cover it with foil wrap. The internal temperature should increase to 70°C (158°F) as it sits.
  9. Meanwhile, heat the sauce and vegetables, add the diluted cornstarch, bring to a boil, and simmer until thickened. 
  10. Serve slices of meat with mashed potatoes, vegetables, and sauce.

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