Braised roast pork with red wine and vegetables
10 Mar
0 Comment(s)
491 Seen
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:
- Preheat the oven to 180°C with a rack in the center.
- Preheat your Hosse pot on medium-high heat for 3-5 minutes. Add the bacon and cook until crisp, 10-12 minutes.
- Remove the bacon to a paper towel-lined plate and reserve 2 tablespoons of the bacon fat in the pot.
- 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.
- Remove the meat and set aside. Reduce heat to medium.
- 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.
- 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.
- Turn the meat over and leave for 30 minutes. Add wine ¼ cup at a time if needed.
- Turn the seared meat once more and continue to cook for another 30 minutes.
- 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.
- 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.
- Slice the roast or cut into portions and serve with the vegetables.