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| Chef John's Pork al Latte |
"When the climate gets a touch chillier, this red meat stew surely hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly gentle and delicious. Serve on polenta with crisp sage leaves for garnish."
Ingredients :
- 1 tablespoon olive oil
- 2 slices bacon, coarsely chopped
- 1 1/2 kilos beef shoulder, cut into 2-inch chunks
- salt and freshly floor black pepper to taste
- 1 small yellow onion, diced
- four cloves garlic, sliced
- 1 1/four cups hen broth
- half of cup creme fraiche
- 2 tablespoons chopped sparkling sage leaves
- 1 pinch red pepper flakes, or to flavor
- 1/four cup olive oil
- 15 whole fresh sage leaves
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H50M |
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- Pour 1 tablespoon olive oil right into a skillet, place over medium heat, and cook bacon, stirring frequently, till crisp and bacon fats has rendered into the skillet, about 5 mins. Watch Now
- Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fats in pan. Turn heat to medium-excessive and brown beef portions in bacon drippings till nicely browned on each facets, about five mins consistent with aspect. Transfer meat to a bowl, leaving pan drippings in skillet. Watch Now
- Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion till translucent and slightly browned, about five minutes. Stir garlic into onion and cook until aromatic, approximately 1 minute. Watch Now
- Pour chicken broth and creme fraiche into onion aggregate; whisk till easy. Scrape up and dissolve any browned bits of meals on the bottom of the skillet. Bring mixture to a simmer. Watch Now
- Return bacon to sauce and stir in 2 tablespoons chopped sage. Place red meat portions into simmering sauce along side any collected juices from the beef. Reduce heat to low, cover, and simmer till meat is almost tender, about 1 hour. Watch Now
- Raise warmness to medium and cook dinner exposed till pan sauce reduces and thickens and meat could be very soft, about 20 greater mins. Stir red pepper flakes into sauce; adjust seasonings to flavor. Watch Now
- Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into the hot oil and cook, gently tossing leaves inside the oil, till crisp, 10 to fifteen seconds. Drain sage leaves on paper towels and crumble over red meat. Watch Now
Notes :
- Serve this with Chef John's Perfect Polenta. It's excellent as a base for all kinds of saucy meats and stews.
- Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it evenly, and make easy-up simpler.
If this Chef John's Pork al Latte recipe complements your family's flavor, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!
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