Pork Stew With Hard Cider Pearl Onions And Potatoe... |
|
 |
Prep Time: 0 Minutes Cook Time: 72 Minutes |
Ready In: 72 Minutes Servings: 6 |
|
Bon Appetit Magazine. February 2010 Issue. Ingredients:
30 1-inch diameter pearl onions (from two 10oz bags) |
5 slices thick-cut bacon (preferably applewood-smoked) cut crosswise into 1/4-inch thick strips |
3 1/2 pounds boneless pork shoulder (boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes |
coarse kosher salt |
1 cup chopped shallots (about 4 large) |
1 cup finely cut parsnips |
6 tsp chopped fresh sage, divided |
1/2 cup plus 1 tbs calvados (apple brandy; optional) |
2 cups low-salt chicken broth |
1 12-ounce bottle hard apple cider |
1 1/2 pounds unpeeled baby red potatoes (about 2-inches in diameter) scrubbed, halved |
2 large granny smith apples. peeled, cored, cut into 1-inch cubes (about 3 cups) |
2 tbs butter, room temperature |
2 tbs all-purpose flour |
1 tbs whole grain dijon mustard |
Directions:
1. Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions, set aside.
2. Cook bacon in heavy large pot over medium heat until lightly browned. Transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring in 3 tsp sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with accumulated juices. Bring to boil, scrapping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour and 15 minutes.
3. Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15-20 minutes. Spoon fat from surface of juices if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 tsp sage, and 1 tbs Calvados., if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper.
4. To serve sprinkle with remaining sage. Can be made 1 day in advance.
5. Drink suggestion: Magners (dry and appley) ($11 per six-pack, Ireland).
|
|