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Preparation time
15 minutes
Total time:
3 hours 55 minutes
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Ingredients
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900 g (2 lb.) pork shoulder, cut into 2.5 cm (1 in.) cubes
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To taste, salt and freshly ground pepper
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45 mL (3 tbsp.) butter
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30 mL (2 tbsp.) vegetable oil
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1 medium onion, chopped
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1 stalk celery, chopped
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1 clove of garlic, chopped
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30 mL (2 tbsp.) all-purpose flour
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341 mL (11 oz.) stout beer
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625 mL (2 1/2 cups) veal stock
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1 bay leaf
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2 large carrots, cut into 4 cm (1 1/2 in.) cubes
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2 parsnips, cut into 4 cm (1 1/2 in.) cubes
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1 small turnip, cut into 4 cm (1 1/2 in.) cubes
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5 medium potatoes, cut into 4 cm (1 1/2 in.) cubes
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15 mL (1 tbsp.) whole grain mustard
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15 mL (1 tbsp.) flat parsley to garnish
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Directions
- Pat pork dry with paper towel and season with salt and pepper.
- In a large saucepan, heat butter and oil over medium-high heat.
- When oil is hot, add pork in batches so you don’t overcrowd the pan.
- Sear pork on all sides until well-browned, about 10 minutes.
- Remove meat from pan. Set aside.
- Reduce heat to medium.
- Add more oil to pan if necessary.
- Add onion, celery, and garlic.
- Sauté until slightly soft, about 5 minutes, and season with salt and pepper.
- Incorporate flour and stir to combine. Continue cooking for another 3 to 4 minutes.
- Slowly add beer and stir to combine with flour.
- Increase heat and bring to a boil. Let reduce for 5 to 10 minutes.
- Add veal stock and bring to a boil once again.
- Reduce heat and let simmer for 3 to 5 minutes.
- Return reserved pork cubes to pan and add bay leaf.
- Cover, stirring occasionally. Let simmer for 2 hours 15 minutes.
- Add carrots, parsnips, turnips, and potatoes.
- Cover and cook, stirring occasionally, until meat and veggies are tender and cooked through, or internal temperature reaches 70°C (170°F), about one hour.
- Season with salt and pepper. Add mustard and garnish with parsley.
- Serve with country bread.
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