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Pork shoulder braised in red wine, rosemary and garlic
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Pork shoulder braised in red wine, rosemary and garlic
Here is a comfort dish, delicious and easy to prepare. Perfect for a christmas dinner or a winter dinner with friends.
Pork shoulder braised in red wine, rosemary and garlic
| Prep time: 15 to 20 minutes + Marinating time 3h to overnight |
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| Cooking time: 30 minutes on stove + 3h in oven |
| Servings or yield: For 6 to 8 people |
| Difficulty level: Easy |
| About 3 kilograms of pork shoulder, cut into 3 inches pieces |
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| 4 garlic cloves, crushed |
| 2 cups red wine |
| 3 branches fresh rosemary |
| 1/4 cup extra virgin olive oil |
| 3 small chili peppers |
| Salt and pepper to taste |
| For sauce |
| 2 tbsp. butter |
| 2 tbsp. all purpose flour |
| Balsamumm original, optional |
Preparation
Add pork to a bowl with rosemary, crushed garlic cloves, chili peppers and olive oil. Marinate in refrigerator 3 hours to overnight. Then, remove from refrigerator and let stand for at least 1 hour.
Sear each piece with the garlic and chili peppers from marinade in a large ovenproof casserole with 1/4 cup olive over high heat about 4 minutes on each side.
Add pepper to taste and about 1 tsp. of salt. Preheat oven at 350˚F.
Add 2 cup red wine and continue cooking over high heat 3 to 4 minutes or until wine has evaporate.
Add 3 to 5 cups of water or broth, depending on size of pot, enough to completely cover meat with liquid. Cover and bake at 350˚F about 3h.
Remove from oven and check cooking, meat should fray easily.
Filter cooking juices and set aside.
For sauce, in a medium skillet, add 2 tsp. all-purpose flour and 2 tsp. butter, cook over medium heat for 2 to 3 minutes or until butter is completely melted.
Add 3 cups cooking juices and continue cooking over medium heat, allowing to thicken 4 to 5 minutes.
As soon as the sauce thickens, remove from heat and transfer to a saucer.
Serve with crushed potatoes (view recipe), a ladle of sauce and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Add pork to a bowl with rosemary, crushed garlic cloves, chili peppers and olive oil. Marinate in refrigerator 3 hours to overnight. Then, remove from refrigerator and let stand for at least 1 hour.
2 - Sear each piece with the garlic and chili peppers from marinade in a large ovenproof casserole with 1/4 cup olive over high heat about 4 minutes on each side.
3 - Add pepper to taste and about 1 tsp. of salt. Preheat oven at 350˚F.
4 - Add 2 cup red wine.
5 - Continue cooking over high heat 3 to 4 minutes or until wine has evaporate.
6 - Add 3 to 5 cups of water or broth, depending on size of pot, enough to completely cover meat with liquid.
7 - Cover and bake at 350˚F about 3h.
8 - Remove from oven and check cooking, meat should fray easily.
9 - Filter cooking juices and set aside.
10 - For sauce, in a medium skillet, add 2 tsp. all-purpose flour and 2 tsp. butter, cook over medium heat for 2 to 3 minutes.
11 - Until butter is completely melted.
12 - Add 3 cups cooking juices and continue cooking over medium heat, allowing to thicken 4 to 5 minutes.
13 - As soon as the sauce thickens, remove from heat and transfer to a saucer.
14 - Serve with crushed potatoes (view recipe), a ladle of sauce and enjoy!
15 - Add a drizzle of Balsamumm Original, exquisite!
