Red wine porkstew : style boeuf Bourgignon
You normaly make this with beef. But I found some priced down pork and a bottle of wine sitting in my cupboard. So I made this version of boeuf Bourgingon.
Red wine porkstew : style boeuf Bourgignon
You normaly make this with beef. But I found some priced down pork and a bottle of wine sitting in my cupboard. So I made this version of boeuf Bourgingon.
Cooking Instructions
- 1
Season the meat with salt, pepper and paprika
- 2
Bake it in 2 batches in a frying pan. Use half the fat
- 3
Put it aside
- 4
Put the bottle of wine in the pan and warm it
- 5
Meanwhile cut the veg and garlic.
- 6
Put the rest of the fat into a cast iron pan. Put in the onion and the bacon
- 7
Sweat for 5 to 10 min...
- 8
Put in the browned meat
- 9
Put in the flower
- 10
Let it bake until you get brown bits on the bottom of the pan. Be brave but do not burn it.
- 11
Deglace (Cover) the mixture with the warm wine and some warm water. Do not use cold wine! I does make meat tough
- 12
Add the bouquet garni
- 13
Let stew for 40 min over a medium heat
- 14
Add the cut veg and the small onions
- 15
Let cook for another 40 min. Check if the meat is tender,almost falling apart. If not let it cook longer
- 16
Check if the sauce is thick enough. If not add some thickener.
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