| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 2 |
tb |
Vegetable oil |
| 4 |
lb |
Trimmed pork shoulder; cut into 1-inch |
|
|
; cubes |
| 2 |
lg |
Onions; sliced |
| 4 |
|
Garlic cloves; minced |
| 1/4 |
c |
All purpose flour |
| 1 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1 1/2 |
c |
Apple cider or juice |
| 1 |
c |
Dark beer |
| 2 |
tb |
Dijon mustard |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chopped dried apricots |
| 3/4 |
c |
Chopped pitted prunes |
INSTRUCTIONS
Preheat oven to 350F. Melt 2 tablespoons butter with 2 tablespoons oil in
heavy large Dutch oven or casserole over medium-high heat. Add pork in
batches and cook until brown, stirring occasionally, about 4 minutes.
Transfer to bowl using slotted spoon.
Add onions and garlic to same pan and cook until tender, stirring
occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth,
cider, beer, mustard, coriander, cinnamon and salt and bring mixture to
boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots
and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue
baking until pork is tender and liquid is reduced to sauce consistency,
about 45 minutes longer. Season with salt and pepper.
Serves 6.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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