Harvest Braise

photo Fine Cooking

This recipe calls for pork. Chuck roast may be substituted. Six hearty servings.

3# boneless country-style pork ribs, trimmed
salt and pepper
2 T oil
½ C dry red wine
1 can (14.5 oz) beef broth
2 C yellow onions, diced
5 fresh sage leaves, minced, or 1 t. dried
2 cloves garlic, minced
1 T oil
3 T all-purpose flour
8 oz button mushrooms, halved if whole, or sliced
8 oz. Shitakes, stems removed, large pieces torn
3 T oil
1 can (14.5 oz.) Diced tomatoes
2 C pearl onions, blanched & peeled, or one bag frozen
salt & pepper to taste

Remove bone & excess fat from rib; cut meat into1-inch, finger-length pieces; you’ll have about 2½ pounds of meat. Season meat with salt and pepper. In a large saucepan, heat 2 T oil until almost smoking; add meat in batches and sear until browned on all sides, about 15 minutes. Remove meat and reserve.  Reduce heat to medium and add wine; deglaze until wine is nearly evaporated,  about 5 minutes. Put meat back into pan and pour in beef broth halfway up the meat; you may not use all the beef broth. Cover pan with tight-fitting lid and simmer over very low heat, 30 minutes.

While meat simmers, in another pan saute onions, garlic and sage over medium heat in 1 T oil. Cook until onions become translucent, but do not permit them to brown, 8 minutes. Remove pan from heat and add flour, blend thoroughly.
Remove onion mixture and reserve. Heat reaming 2 T oil in pan and add mushrooms; saute until golden brown.

After braising pork 30 minutes, remove cover, stir in diced tomatoes & their juice and replace lid. Continue braising another 30 minutes. Add mushrooms, pearl onions and the onion-flour mixture. Stir to mix well, add salt and pepper and replace lid. Continue braising 30 minutes. Check meat for doneness – it should be very tender. Turn off heat and adjust seasonings.

Serve over noodles or boiled potatoes, with fresh Tomato Relish on the side.


Pork Kebab

Serve this with Black Bean Soup for a hearty meal.

1 t brown sugar
1 t chili powder
1 t kosher salt
½ t ground black pepper
¼ t cayenne
1lb. pork tenderloin cut into 1½-inch pieces
½ lb. kielbasa, sliced

Toss meat with spices. In a sauté pan: Heat pan, add small amount of oil and add
meat, sautéing until all sides are seared; remove, rest meat for five minutes and
thread onto skewers, three to four pieces per skewer. On the grill: Thread three to
four pieces of meat on each skewer and grill until done. To serve, place a skewer
or two over each bowl of soup.