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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