Pork Collioure Stew

* Exported from MasterCook *

PORK COLLIOURE STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Soups
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Pork shoulder
- trimmed of fat,
- cut into 1-in cubes
1/2 tb Salt
1/2 ts Ground black pepper
1/4 c Vegetable oil
1 md Onion
- peeled and roughly chopped
2 tb Flour
2 c Dry white wine
1/4 c Tarragon vinegar
2 tb Grated horseradish
2 tb Grainy mustard
1/2 c Fresh lemon juice
4 c All-purpose broth
-OR low-sodium chicken broth
2 Bay leaves
4 Sprigs fresh thyme -- -ÿÿ
1/2 ts -Dried thyme
1/2 c Whipping cream
3 md Parsnips -- peeled
- and cut into 1-in rounds

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.



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