Ragout de porc - pork stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | pounds | Pork (Boston Butt), trimmed |
| And cut into cubes | ||
| 1 | large | Onion, chopped |
| 1 | large | Carrot, chopped |
| 1 | Rib of celery, chopped | |
| 8 | Garlic cloves, chopped | |
| 3 | cups | Red wine |
| 1 | Bouquet garni* | |
| dash | Salt to taste | |
| dash | Pepper to taste | |
| 1½ | cup | Stock (veal, or beef, or |
| Chicken) | ||
| Date: | ||
Directions
*Bouquet garni is one bayleaf plus spring of thyme and parsley tied together.
In a large skillet or saute pan heat vegetable oil and brown the meat chunks in several batches, adding more oil as needed. Do not crowd the pan. Remove meat from the pan and set aside.
Add the vegetables and cook until lightly browned - if necessary add more oil. Add the red wine to the pan deglazing it by scraping up the browned bits. Add the bouquet garni and salt and pepper to taste. Return the browned meat to the pan. Simmer covered slowly for one hour and then add the stock. Uncover the pan and increase the heat and let reduce for ½ hour. Towards the end of the cooking time remove the meat and let the liquid reduce to a sauce like consistency. Defat the sauce and return the meat to the pan just to reheat.
Drain meat when hot and remove to a serving dish. Strain the pan sauce, adjust the seasonings and pour sauce over the meat.
Serve with mashed potatoes and green salad Washington Post 2/7/96
== Courtesy of Dale & Gail Shipp, Columbia Md. ==