Pork stew, grand veneur style
Comment: Use pork roasting meat cut into large cubes. Prepare meat keeping all the trimmings for the sauce.
- 800+ grams (2 lb) of pork for roasting cut into large cubes, keep trimmings if there is any.
For the marinade:
- 1 bottle of red wine from Bordeaux
- 4 cloves garlic
- 2 carrots
- 1 large shallot, cut into 2
- 1 onion, 2 dive 2+ cloves
- 2 bay leaves
- 2 sprigs thyme
- 1 sprig of rosemary
- 4-5 sprigs of parsley
- 1 celery stalk
- 0.5 dl brandy +
- 2+ tablespoons olive oil
- 1 teaspoon peppercorns
- 4 to 6 juniper berries
For the sauce:
- 2 tablespoons of old wine vinegar
- 100+ g cream (35% MFG)
- Butter + EVOO
- 1 heap tbsp flour
- salt pepper
1-2 days before, put the meat in a bowl, add the onion with cloves stuck into it, shallots and carrots cut into rings. Add crushed garlic, herbs, celery and peppercorns, juniper.
Drizzle with olive oil, brandy and red wine. Cover and let marinate ideally 2 days.
Stir occasionally (1 to 2 times a day).
On the day of cooking, prepare the sauce: Drain the meat, pat dry thoroughly. Filter the marinade to collect vegetables and herbs, reserve wine.
In a saucepan, fry the trimmings over high heat, in a mix of butter and oil.
When well colored, add the elements of the marinade, sprinkle flour.
Let steam for 5-7 minutes, stirring, then add the vinegar and wine marinade.
Boil on low heat, covered, for 30 minutes. Skim occasionally if necessary.
Then strain and discard the residue, reserve.
Dry the meat and salt it, then sauté in butter and oil on all sides
in a casserole in batches (otherwise, the meat gives too much water and does not roast well), then pour the sauce over the meat and simmer 2 hours, covered, check the liquid level and add water if necessary during cooking.
At the end add the cream, let it boil for about ten minutes, add pepper, check the salt.
Serve with noodles.