Ingredients
4 lb pork shoulder trimmed of fat, cut, into 1-in cubes
1/2 tbsp salt
1/2 tsp ground black pepper
1/4 cup vegetable oil
1 medium onion peeled and roughly chopped
2 tbsp flour
2 cup dry white wine
1/4 cup tarragon vinegar
2 tbsp grated horseradish
2 tbsp grainy mustard
1/2 cup fresh lemon juice
4 cup all-purpose broth or low-sodium chi, cken broth
2 bay leaves
4 sprigs fresh thyme, -=or=- dried thyme
1/2 cup whipping cream
3 medium parsnips, peeled and cut into 1-in
Directions
PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.
Servings: 8 servings
Pork Collioure Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Pork; Soup; Stew
The History of Recipes
It is quite possible to track the history of recipes far back into ancient history, at least as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Later, we have a couple of books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they have no connection with the curry that is served today, but instead accounts of the types of meals cooked for the rich and wealthy people of the time. By the time we get to the 20th century, cooking books are starting to become popular mostly due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Pork Collioure Stew recipe.
