| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | 6 | Servings | |
INGREDIENTS
| 5 | lb | Boneless Boston pork butt |
| 3 | tb | Vegetable oil |
| Coarse salt and freshly ground pepper; to taste | ||
| 2 | Stalks celery; diced | |
| 2 | md | Onions; diced |
| 8 | Cloves garlic; minced | |
| 1 | Whole plum tomato; diced | |
| 1/2 | c | Balsamic vinegar |
| 48 | oz | Dark beer; Guinness Stout |
| 1 | Whole baking potato or Idaho potato; peeled 1" cubes | |
| 1 | Whole sweet potato; peeled 1" cubes | |
| 1 | Whole turnip; peeled 1" cubes | |
| 1 | Celeriac; peeled and diced | |
| 2 | Parsnips; peeled and diced | |
| 2 | Carrots; peeled and diced | |
| 1/2 | c | Parsley; chopped for garnish |
INSTRUCTIONS
1. Heat oven to 250 degrees. Rub pork butt with oil, and season liberally with salt and pepper. In a large Dutch oven, over medium-high heat, place meat fat-side down, and brown, about 5 minutes on each side. 2. Remove meat from pot, and pour off most of the remaining fat, reserving enough to saut. the onions, celery, and garlic until translucent, about 5 minutes. Add tomato, and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat, and cover. Transfer to oven for 3 hours. 3. After 3 hours, remove pot from oven, and skim off any excess fat. Add remaining vegetables, and cover. Return to oven for 45 to 60 minutes. When finished cooking, the meat and vegetables should be fork tender. 4. To serve, slice meat across the grain. Arrange meat slices on platter with vegetables, and sprinkle with parsley. NOTES : Special thanks to Chris Schlesinger; Owner and chef East Coast Grill; 1271 Cambridge Street; Cambridge, MA 02139; 617-491-6568 Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 6, 1998
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