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Preparation time
30 minutes
Total time:
4 hours
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Ingredients
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1 half fresh pork ham (about 4.5 kg or 10 lb.)
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6 whole cloves garlic
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6 cloves
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30 mL (2 tbsp.) flour
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30 mL (2 tbsp.) olive oil
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3 onions, sliced into thin rounds
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1 red beer (473 mL)
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500 mL (2 cups) beef stock
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5 cloves garlic, whole
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450 g (1 lb.) Nantes carrots, chopped into rounds (about 16 carrots)
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3 rutabagas, diced
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To taste, salt and pepper
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10-12 sprig fresh thyme
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2 packages (228 g) mini bella mushrooms, halved or quartered
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30 mL (2 tbsp.) cornstarch
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Directions
- Preheat oven to 180°C (350°F).
- 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.
- Dredge meat in flour and brown in a skillet with some oil. Place meat in an ovenproof Dutch oven.
- In the same skillet, sauté onions for 4-5 minutes.
- Add the beer and beef stock. Season with salt and pepper. Bring to a boil and simmer for about 7 to 8 minutes.
- Transfer stock and onions to the Dutch oven. Add remaining whole garlic cloves, carrots, and rutabaga. Season and add thyme sprigs.
- Bake for 2½ hours. Baste the meat a few times during cooking.
- 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.
- Meanwhile, heat the sauce and vegetables, add the diluted cornstarch, bring to a boil, and simmer until thickened.
- Serve slices of meat with mashed potatoes, vegetables, and sauce.
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