| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Boned pork shoulder |
| 1 |
T |
Minced fresh sage |
| 3 |
T |
Lemon juice |
| 1 1/4 |
lb |
Carrots, peeled/cut into 2" |
| 1 |
lb |
Russet potatoes, peel/quarter |
| 1 |
lb |
Turnips, peeled and quartered |
| 1 |
lb |
Parsnips, peeled & quartered |
| 1 |
|
Lg hd grn cabbage, core/quart |
| 1 1/2 |
T |
Cornstarch |
| 1/3 |
c |
Water |
|
|
Salt |
|
|
Pepper |
|
|
Pork bones |
| 2 |
|
Large onion, chopped |
| 2 |
|
Large carrots, cut in pieces |
| 1/2 |
c |
Water |
| 1 |
qt |
Water |
| 2 |
|
Celery stalks, cut in pieces |
| 1/2 |
t |
Dried thyme leaves |
| 1 1/2 |
|
urs. 3. Uncover pan and boil over high heat until , urs. 3. Uncover pan and boil over high heat until liquid is |
INSTRUCTIONS
Have your market trim pork of fat, then bone, roll, and tie the meat,
saving the bones (or do this yourself). 2. Place meat in a 5-6 quart
ovenproof pan on medium-high heat. Turn often until meat is well
browned all over, about 10 minutes. Add stock, sage, and lemon juice;
stir to scrape browned bits from pan. Cover very tightly and bake in a
325'F. oven for 1 hour. 3. Add carrots and potatoes to meat. Cover and
bake until vegetables are barely tender when pierced, about 20
minutes. Add turnips and parsnips; cover and bake until all vegetables
are tender when pierced, about 40 minutes longer. 4. When vegetables
are done, place cabbage in a 10-12" frying pan with 1/2" water. Bring
water to boiling over high heat, cover, and simmer until cabbage is
tender when pierced, about 10 minutes. 5. Transfer meat and vegetables
to a large platter; keep warm. Skim fat from pan juices; bring juices
to a boil over high heat. Add cornstar mixed with 1/3 cup water and
bring to a second boil, stirring. Pour into a small pitcher. Slice
meat and serve with vegetables; add gravy and salt and pepper to
taste. *** RICH PORK STOCK *** 1. Place reserved pork bones in a
10x15" pan with onions and carrots. Roast in a 450'F. oven, mixing
occasionally, until bones are well browned, 40-50 minutes. 2. Add 1/2
cup water to pan; stir vigorously to free browned bits. Scrape mixture
into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a
boil over high heat, then cover and simmer for reduced to 2 1/2 cups,
about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and
chill up to 2 days. Skim or lift off fat and discard. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”