Text 24041, 95 rader
Skriven 2015-02-15 07:26:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 173
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised-Pork Hash
 Categories: Pork, Wine, Herbs, Vegetables
      Yield: 9 Servings

      6 lb Pork shoulder (preferably
           - with bone and skin)
  1 1/2 ts Dried thyme
      2 cl Garlic; thin sliced
           - lengthwise
      8    Turkish bay leaves
           +=OR=+
      4    California bay leaves;
           - halved
      2 md Onions; halved lengthwise,
           - thick sliced
      3 c  Dry white wine
      1 tb Unsalted butter
      3 tb All-purpose flour

  EQUIPMENT: a 6 to 8 qt heavy nonreactive pot with a lid

  This braised pork, absolutely falling apart from its
  lengthy cooking, would be a hit at any time of day. "Spoon
  it over creamy stone-ground grits or a hot, split
  spoon-bread muffin," Peacock suggests.

  Preheat oven to 325øF/163øC with rack in middle.

  Cut 8 deep slits randomly over top and sides of pork with a
  paring knife. Sprinkle a little thyme and a little pepper
  into slits, then insert a slice of garlic and a bay leaf
  into each.

  Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and
  1/2 teaspoon pepper over pork, then put in pot. Scatter
  onions and any leftover garlic around meat.

  Add wine and bring to a boil. Cover with a sheet of parchment
  paper, then lid, and braise in oven until meat is very
  tender, 4 to 5 hours.

  Cool, partially covered, about 30 minutes, then transfer
  meat to a platter and cool completely. Strain braising liquid
  through a sieve into a bowl and reserve onions. Skim off fat
  from braising liquid. If you have more than 2 cups liquid,
  simmer gently in pot until reduced. If less, add chicken
  broth or water.

  Once pork is cool, discard bay leaves. If pork has skin,
  peel off and reserve. Trim excess fat from pork and remove
  meat from bone. Cut into 1/2" pieces and return to pot,
  then add onions.

  Bring braising liquid to a simmer in a small saucepan and
  keep hot, covered.

  Heat butter in a 12" heavy skillet until foaming, then
  stir in flour and cook over medium-high heat, stirring
  constantly, until light to medium brown, about 2 minutes.

  Remove from heat and slowly whisk in hot braising liquid,
  then bring to a simmer, whisking, and simmer, skimming
  foam, 3 minutes. Season with salt and pepper. Reheat meat
  and onions in enough sauce to coat (about 1 cup) over low
  heat (hash should not be soupy). Serve remaining sauce on
  the side.

  COOKS' NOTES: Braised pork and sauce can be made 2 days
  ahead. Chill meat with 1 cup sauce, uncovered, until cool,
  then cover. Chill remaining sauce separately.

  To use skin as a garnish, cook it in a nonstick skillet over
  medium-low heat until crisp, about 10 minutes, then cut into
  small pieces.

  Recipe by Scott Peacock

  January 2008 | Gourmet

  Serves 8 to 10

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... You should go to a pear tree for pears, not to an elm. - Publilius Syrus

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)