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Categories:
berries black peppercorns berries bay leaf pork shoulder flour salt vegetable oil onion garlic red wine beef broth carrots sweet potatoes
Viewed: 40 - Published at: 7 years agoIngredients
- 6 juniper berries
- 6 black peppercorns
- 4 allspice berries
- 1 bay leaf
- 1 lb pork shoulder, visible fat removed, cut into 1-inch cubes
- 14 cup flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup onion, coarsley chopped
- 3 garlic cloves, peeled and minced
- 1 cup red wine or 1 cup cranberry juice
- 1 (14 ounce) can beef broth
- 4 carrots, large, sliced into 1/2-inch coins
- 2 sweet potatoes, peeled and diced (1-inch)
Method
- Make spice bag by tying the spices into a piece of folded cheese cloth or muslin.
- Use a heavy pan or rolling pin to bruise (not shatter!)
- the spices.
- Heat pan on medium-high heat and add oil.
- Put flour and salt into a bag, add pork cubes and shake until well coated.
- Brown cubes in hot oil on on sides.
- (Depending on size of pan, you may need to do in two batches).
- Set aside browned meat.
- Reduce heat and add onions and garlic.
- Saute just until translucent, don't brown.
- Add wine or juice to pan, and scrape up all the brown bits.
- Put vegetables into bottom of crockpot, add meat on top and add beef broth and wine or juice and onion mixture.
- Pour broth over everything and set cooker to "Low".
- Add spice bag and simmer for 6 hours.
- Stirring once an hour so helps distribute the spices.
- To serve, remove spice bag and discard.
