Name: Beer-Braised Pork Butt
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

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

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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