Braised roast pork with red wine and vegetables​​​​​​

Few things warm the soul this time of year like a slow cooked meal. When cooked in cast iron, the meat retains moisture and flavor for a long time, making it so tender that it cuts like butter. This recipe simmers a mixture of herbs, stock, red wine and spices for a finger-licking sauce.

 

Preparation time:
30 minutes

 

Preparation time:
3 hours and 45 minutes

 

 

Portions:
6

 

Cook with:
Cast iron pot Hosse

 

 

Ingredients:

  • 220 g thick-cut bacon, diced;
  • 2 teaspoons of salt;
  • 2 tablespoons of black pepper;
  • 2 tablespoons red pepper;
  • 2 tablespoons of brown sugar;
  • 2 kg of roast steak;
  • 1 large onion, cut into slices;
  • 1 head of garlic, peeled;
  • 4 large shallots, chopped;
  • ¼ cup beef stock;
  • 4 sprigs of fresh thyme;
  • 2 sprigs of fresh rosemary;
  • 2 cups Cabernet Sauvignon, divided;
  • 2 bay leaves;
  • 1 red onion, cut into small pieces (about 2.5 cm);
  • 1 kilogram of carrots, peeled and cut into small pieces (about 2.5 cm);
  • 1 kilogram of turnips, peeled and cut into small pieces (about 2.5 cm).

 

Method of preparation:

  1. Preheat the oven to 180°C with a rack in the center.
  2. Preheat your Hosse pot on medium-high heat for 3-5 minutes. Add the bacon and cook until crisp, 10-12 minutes.
  3. Remove the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon fat in the pot.
  4. While the bacon is cooking, mix together the salt, pepper, paprika, and brown sugar. Rub the roast on all sides with the spice mixture. Sear the roast until browned, about 3-5 minutes per side.
  5. Remove the meat and set aside. Reduce heat to medium.
  6. Scatter the onion, garlic and shallots in the bottom of the cast iron pot. Beef broth is poured. Use a wooden spoon to separate the browned bits from the surface of the dish. Stir in the bacon and place the meat on top of the onions.
  7. Add 1½ cups of wine and the bay leaves and bring to a boil. Reduce the heat and cook uncovered for 10 minutes. Cover with a lid and place in the oven for 1 hour.
  8. Turn the meat over and leave for 30 minutes. Add wine ¼ cup at a time if needed.
  9. Turn the seared meat once more and continue to cook for another 30 minutes.
  10. Remove the roast and add the turnips, carrots and red onion. Add the roast back to the dish and cover, leaving it in the oven for another 30-45 minutes.
  11. Transfer the meat to a tray. Remove bay leaves and herb sprigs. Season the braising liquid with salt and pepper and pour some over the roast.
  12. Slice the roast or cut into portions and serve with the vegetables.