Это предварительный просмотр рецепта "Flemish Pork Stew".

Рецепт Flemish Pork Stew
by Global Cookbook

Flemish Pork Stew
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 2

Ингредиенты

  • 14 ounce pork top loin ribs ( 2 7oz each) freshly grnd black pepper
  • 4 x rosemary sprigs divided use
  • 6 ounce dark ale or possibly as preferred
  • 1 c. defatted chicken broth or possibly bouillon
  • 3 slc onion roughly minced (1/4-inch)
  • 6 ounce Brussels sprouts quartered
  • 1 lrg potato peeled and sliced
  • 2 x carrots trimmed and sliced
  • 1/4 c. cool water
  • 1 Tbsp. potato starch
  • 1 tsp unsalted butter or possibly margarine
  • 4 x onion dinner rolls warmed (optional)

Инструкции

  1. Remove pork from the bone. Trim; remove all visible fat. Cut pork into thin strips as we would for stir-fry. Heat a nonstick heavy-bottom pan over highest flame and brown the meat; stirring constantly. Sprinkle with pepper. Add in the ale and half of the rosemary. Cover and simmer till mellow (10 to 20 min, depending upon thickness of strips).
  2. Add in the broth, onions and Brussels sprouts. Bring just to a boil. Cover and simmer till Brussels are crisp-tender (10 mins).
  3. Meanwhile, microwave, boil or possibly steam the potatoes and carrots together till crisp-tender. Shock in cool water to stop the cooking. Drain.
  4. Add in the potato, carrots, and remaining rosemary to the stew. Stir to combine. Cover and simmer to heat through and the potatoes just begin to be flavored by the broth (5 - 10 min).
  5. Dissolve the potato starch in the cool water. Increase the heat under the stew pot; add in the starch mix, stirring constantly, till the broth thickens to gravy consistency. Reduce heat and continue to cook 1 minute to cook the starch. Remove from heat. Stir in the butter. Adjust seasonings. Serve at once with hot dinner roll or possibly two.
  6. TIP: Add in the trimmed pork bones when you add in the ale. Remove them when you add in the potatoes. Also remove the first sprigs of rosemary. Use potato starch as you would cornstarch. I use potato starch in soups and stews.
  7. NOTES : When Bob and I were in Arnheim, we had this wonderful stew at a restaurant. The ingredients are subtle: nothing, not even the rosemary, dominates. This was and still is my version of it.
  8. Everything depends upon lean pork and a good beer. Precooking the potatoes and carrots and shocking them in ice water keeps them from turning to mush.
  9. This is a favorite of ours. We do not have it very often anymore.
  10. Had it again last night and were pleased. It's always been a lean dish. Subtle flavors. I have added 10 ounces of frzn Brussels and which was good but not as subtle.