RED WINE MARINATED PORK ROAST
Rödvinsmarinerad fläskstek
Serves 6
3 lbs lean shoulder of pork
1 3/4 oz butter or margarine
Thickening:
1 to 2 tablespoons flour
finely chopped parsley
Cooking liquid:
½ bottle simple, red wine, nothing fancy
2 bay leaves
some dried rosemary
½ teaspoon white pepper
1 fresh thyme sprig
1 bunch parsley
2 carrots
1/4 celery root (celeriac)
15 shallots
½ to 1 teaspoon crushed dried juniper berries
finely chopped parsley
Put the meat in a bowl and pour over the red wine. Tie the fresh herbs together to a bouquet and put it with the dry herbs in the wine. Cover well and store cold while marinating. Turn it occasionally. After 24 hours, take up the meat (reserve the liquid) and wipe it off with paper towels.
Fry the meat in the fat until nicely colored on all sides and flavor with salt and pepper. Add the red wine liquid and let the meat slowly fry (or rather simmer) with the lid half on for about 45 minutes. Remove the herb bouquet, add the sliced carrots, the diced celery root and the peeled shallots. Put the lid on and continue frying/simmering for another 45 minutes or until the meat is tender, depending on thickness and quality of the meat. If necessary, you can add some bouillon to the meat. Boil the sauce together for a few minutes and flavor more if needed.
Carve the meat in suitably thin slices and put them on a warm serving plate surrounded with the vegetables. Sprinkle with chopped parsley and serve with mashed potatoes, sauce and a green bean salad.
Enjoy!
Bella
Rödvinsmarinerad fläskstek
Serves 6
3 lbs lean shoulder of pork
1 3/4 oz butter or margarine
Thickening:
1 to 2 tablespoons flour
finely chopped parsley
Cooking liquid:
½ bottle simple, red wine, nothing fancy
2 bay leaves
some dried rosemary
½ teaspoon white pepper
1 fresh thyme sprig
1 bunch parsley
2 carrots
1/4 celery root (celeriac)
15 shallots
½ to 1 teaspoon crushed dried juniper berries
finely chopped parsley
Put the meat in a bowl and pour over the red wine. Tie the fresh herbs together to a bouquet and put it with the dry herbs in the wine. Cover well and store cold while marinating. Turn it occasionally. After 24 hours, take up the meat (reserve the liquid) and wipe it off with paper towels.
Fry the meat in the fat until nicely colored on all sides and flavor with salt and pepper. Add the red wine liquid and let the meat slowly fry (or rather simmer) with the lid half on for about 45 minutes. Remove the herb bouquet, add the sliced carrots, the diced celery root and the peeled shallots. Put the lid on and continue frying/simmering for another 45 minutes or until the meat is tender, depending on thickness and quality of the meat. If necessary, you can add some bouillon to the meat. Boil the sauce together for a few minutes and flavor more if needed.
Carve the meat in suitably thin slices and put them on a warm serving plate surrounded with the vegetables. Sprinkle with chopped parsley and serve with mashed potatoes, sauce and a green bean salad.
Enjoy!
Bella
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