Monday, September 7, 2009

Scale who?

Sorry, forgot to take a picture of my creation, so this will have to do. I'm the one with the red lipstick and the smug look on my face, just in case you were wondering.


Tonight we had the best dinner.... a very scrumptious and rich braised pork. I just have to share the recipe with you! (It's from the newest Food Network Star, Melissa D'Arabian... I just love her $10 Dinners show.) And, I can honestly say, there's nothing about it I would change. It was so good and the house smelled delectable all afternoon while it cooked. (I also made mashed potatoes... red potatoes with the skin on, plus a stick of butter, some sour cream, a container of cream cheese, some garlic, chives, parmesan cheese, and salt & pepper. Go big or go home, right?! I would never want to skimp on calories... obviously.)

Here is the recipe. It's such a comfort food that I'm telling you: You have to make it this fall! I insist! Plus, it's totally inexpensive. I got the pork shoulder for 99 cents a pound, and that wasn't even on sale! (And two pounds could easily feed a family of four.)

Ingredients

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Directions
Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

5 comments:

Busy Bee Suz said...

I will be making this!! I copied the recipe. Thanks.

Oh, love that red lipstick. ;0

dons_mind said...

same here - sounds great!

Life with Kaishon said...

Oh my gosh. MUST make this. And those potatoes. I mean, really, you had me at the stick of butter : )

Live.Love.Eat said...

This sounds awesome, right up my alley!!!!!! And I love the way you cook potatoes. I am ALL about keeping the skin on, especially with red potatoes.

Been awhile, hope you're well.

Life with Kaishon said...

Thinking of you Baby Favorite. And hoping you are well!