It's officially cool enough to turn the oven on!!!
In honor of this amazing landmark, I am sharing a recipe with you. Pork cooked in beer. What more could you want? The perfect fall dinner. This is so dang good you won't believe it. You'll want to actually pour the sauce in a cup and drink it. I'm serious. Don't say I never gave you anything...
Pork Roast and Root Vegetables Braised in Stout
2 small potatoes, peeled
1 sweet potato, peeled
1 turnip or rutabaga, peeled
2 carrots, peeled
2 parsnips, peeled
1/2 tsp. allspice
1 tbsp. black peppercorns
1 tsp. juniper berries (or about 1/4 cup of gin - it's true!)
1 sprig parsley
1 sprig rosemary
3 sprigs thyme
5 to 6 lb. pork roast
salt and pepper
6 tbsp. olive oil
2 medium onions, sliced into wedges
3 cloves garlic, minced
3/4 cup maple syrup
6 tbsp. white wine vinegar
3 cups stout
2 1/3 cups beef stock
Cut the potatoes, sweet potato and turnip into 1/2 inch cubes. Cut carrots and parsnips into 2-inch spears (does that make sense?). Using a square of cheesecloth and a string, make a small sachet containing the cloves, allspice, peppercorns and juniper berries. Tie the parsley, rosemary and thyme sprigs together with a piece of string to create a bouquet garnis. SEE NOTE BELOW.
Preheat oven to 300 degrees.
Season the pork with salt and pepper. Heat the oil in a large skillet and sear the meat on all sides; remove and place in a large Dutch oven. Saute the garlic and onions in the skillet until just starting to brown. Put the vegetables and sauted garlic and onions into the Dutch oven surrounding the meat. Deglaze the skillet with the syrup and vinegar and reduce by half. Add the beer and stock; bring to a boil and pour over the meat and vegetables. Add the spice sachet and bouquet garnis to the casserole and bring to a boil. SEE NOTE BELOW AGAIN. Cover and place in oven for 3 hours.
While the pot is in the oven, be sure and drink the rest of the stout that you didn't pour on the meat!
When cooked, remove the meat and vegetables and keep warm. Strain the liquid and reduce to a third in a saucepan over medium-high heat. Season to taste. Arrange the meat and vegetables on a large platter. Pour some sauce over the meat and pass the rest at the table.
NOTE: This is based on a Julia Child recipe, and Julia's all into things like small sachets and bouquet garnis, but seriously, I've just dumped the cloves, allspice, peppercorns, juniper berries, parsley, rosemary and thyme loose into the pot and it was just fine and dandy.
Happy Fall cooking!
Today's post was inspired by...
Prompt #4 - Share a favorite fall recipe.