Chef John's Irish Pork Stew
Is great when you want to make as of recently, i've been loving using this recipe with my cut out sugar cookies.
Recipe Summary Chef John's Irish Pork Stew
I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.
Ingredients | Cookie Recipe With Fractions1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubessalt and ground black pepper to taste1 tablespoon vegetable oil1 tablespoon butter1 large onion, chopped2 cloves garlic, minced1 tablespoon all-purpose flour1 bay leaf¾ teaspoon caraway seed1 (12 fluid ounce) bottle dark beer (such as Guinness®)2 cups chicken broth3 carrots, cut into 1-inch pieces2 stalks celery, cut into 1-inch pieces¼ cup chopped fresh flat-leaf parsley3 tablespoons balsamic vinegar12 Brussels sprouts, halved3 cups mashed potatoes, or as needed1 teaspoon chopped fresh flat-leaf parsley, or to tasteDirectionsSeason pork cubes with salt and black pepper.Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.Info | Cookie Recipe With Fractionsprep:
25 mins
cook:
2 hrs 25 mins
total:
2 hrs 50 mins
Servings:
6
Yield:
6 servings
TAG : Chef John's Irish Pork StewSoups, Stews and Chili Recipes, Stews, Irish Stew Recipes,