That is every other French recipe that I first made after we had been nonetheless within the U.S. It’s considered one of my favorites.
I haven’t made it frequently since we’ve in truth lived in France as it’s been a problem to seek out the proper reduce of pork. I’ve made it the usage of veal nevertheless it’s simply now not the similar.
When I used to be on the marketplace, choosing up our Christmas ham from my favourite butcher, I made up our minds to get pork for this.
His pork is at all times glorious and he is aware of his stuff.
To do it the straightforward approach I requested for pork for Bourguignon. We all know that dish and I sought after the similar reduce of pork. I supposed to chop it myself, into 1 1/2 inch (3 – 4 cm) chunks.
Completely, he mentioned… All reduce up and in a position to make use of.
Even higher, I assumed.
I made the marinade and opened the bundle, anticipating great chunks of pork.
It was once virtually mince.
I made it anyway and we had it on pasta.
Click on right here to Pin Braised Red meat Provençal
Braised Red meat Provençal
I most often make this with massive chunks of pork and serve it with mashed potatoes. This labored as a super pasta dish.
This serves 4 – or 2 for two foods.
- Prep Time: quarter-hour
- Marinate Time: 5 hours
- Cook dinner Time: 5.5 hours
- General Time: 0 hours
- Yield: 4 servings 1x
- Class: pork
- 24oz (750gr) pork, appropriate for braising or stewing, reduce into 2 inch (5 cm) cubes
- 1 onion, reduce in part
- 4 cloves garlic
- 4 complete cloves
- 1 bouquet garni
- 2 – 3 cups (16 – 24oz (500 – 750ml) purple wine
- 2 tbs purple wine vinegar
- 3oz (100gr) bacon, chopped
- 5 medium – massive carrots, sliced 1/4″ (1cm) thick
- 1 tbs olive oil
- 1/2 cup (4oz, 1256ml) pork broth
- pinch nutmeg
- 3 tbs cornstarch (maizena) dissolved in 3 tbs water
- The night time sooner than:
- Put pork right into a deep bowl.
- Stick the cloves into the onion.
- Upload to the meat together with the garlic and bouquet garni.
- Upload the vinegar and a couple of – 3 cups of purple wine, sufficient to hide the meat.
- Duvet and refrigerate till in a position to make use of.
- The afternoon of:
- Take the beef out of the marinade and let drain, booking the entire marinade. Warmth oil in massive skillet over medium-high warmth.
- Upload carrots and sauté till golden and caramelized, 10 – 12 mins, flip the usage of two forks or tongs.
- Take away carrots and put aside.
- Upload bacon and sauté till crisp.
- Take away and put aside.
- Upload pork and brown on either side.
- In a heavy baking dish (casserole), ideally deep, put bacon at the backside.
- Put the meat on most sensible and encompass the meat with the carrots.
- Pour the reserved marinade over all, together with the onion, garlic, bouquet garni and pork broth.
- Put a sheet of oiled, waxed paper over the pot and put the lid on most sensible.
- Bake for five hours at 350F (180C).
- Take a look at it each 2 hours or so that you can ensure that it’s now not drying out – whether it is, upload extra wine.
- To complete:
- Take away from oven.
- With slotted spoon take the entirety out of the sauce and placed on a small platter. Duvet with the lid or foil to stay heat.
- Discard bouquet garni.
- Carry the sauce to a boil over medium warmth.
- Dissolve cornstarch in water.
- Slowly upload cornstarch combination to sauce, stirring till thickened.
- Spoon one of the sauce over the meat and carrots, serve the remaining at the facet.
Notes
You almost certainly gained’t want the entire cornstarch combine so forestall periodically and let it cook dinner.
In the event you don’t have a bouquet garni (you’ll be able to purchase them within the dried herb segment) use 2 bay leaves.
Vitamin
- Serving Measurement: 1/4 recipe
- Energy: 578
- Sugar: 5.2 g
- Sodium: 418 mg
- Fats: 22.9 g
- Saturated Fats: 6.5 g
- Trans Fats: 0.6 g
- Carbohydrates: 22.9 g
- Fiber: 3.5 g
- Protein: 39.5 g
- Ldl cholesterol: 140.7 mg
Key phrases: braised pork, pork stew, pork in wine
Want beer? Red meat Braised in Beer
That is what’s seems like sooner than going into the oven with higher chunks of pork, the way in which I most often make it. That is an previous photograph….
I’ll take a look at it the right kind approach once more – subsequent wintry weather.
It’s value repeating at least one time every wintry weather.