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Recipes

Braised pork shoulder with whole grain mustard

BT Toronto | posted Tuesday, Oct 11th, 2016

braised pork

Ingredients:

  • 2.5kg Pork Shoulder – trimmed
  • 3pc SweeTango Apples – cored, peeled and sliced in 8
  • 8pc Shallots – trimmed, peeled and thinly sliced
  • 4pc Fresh Thyme – rinsed and leaves stripped
  • 500ml Apple Cider
  • 500ml Thornbury Hard Cider
  • 1tbsp Unsalted Butter
  • 1tbsp Canola Oil
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Whole Grain Mustard – garnish as needed

Method:

  1. Position rack in center of oven, preheat to 325°F (165°C)
  2. Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola
  3. Season pork on all sides with salt and pepper, gently add the to the pan, sauté on all sides until golden brown
  4. Transfer pork to a platter, add shallots, apples and thyme, season with salt and pepper, sauté until golden brown
  5. Deglaze pan with hard cider, add apple cider, bring to simmer, return the pork to the pan with resting liquid
  6. Cover and transfer the braiser to the oven, braise for 2-3 hours or until tender
  7. Using tongs, transfer pork to a platter, spoon off any excess fat, add apples to the pan
  8. On the stovetop over medium heat, reduce the liquid until desired consistency and apples are tender
  9. Using two forks, shred the pork, layer on pretzel bun, top with apple-onion garnish and whole grain mustard
  10. Pork can be prepared 3 days in advance, wrap tightly in plastic wrap

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Braised short rib pie

BT Toronto | posted Thursday, Nov 13th, 2014

Braised short rib pie

Serves 4

Ingredients:

Braised short ribs:

  • 5 lbs short ribs
  • 1 bottle red wine
  • 4 stalks rosemary, picked off the stem & roughly chopped
  • 6 cloves garlic, smashed

Root vegetable topping:

  • 1 celery root
  • 1 cup each of roughly chopped carrots, parsnips and leeks
  • Beef or chicken stock
  • Milk (homo is ideal for richness but any milk will work)
  • Butter
  • Salt and pepper

Method:

Mix together bottle of wine, garlic and rosemary in a large dish or leak-proof Ziploc bag. Marinate the short ribs overnight in the wine marinade.

Next day:

Remove the short ribs from the wine mixture and pat dry. Set aside wine marinade for later. Season with salt & pepper and sear ribs in a bit of vegetable oil in a medium sized pot, over medium heat, turning over until golden brown on all sides.

Increase heat to medium-high, add the wine marinade and simmer until liquid is reduced by 3/4. Be sure to continuously scrape any brown bits off the bottom. Add enough beef or chicken stock to cover ribs, and cook on low for 3 to 4 hours OR until the short ribs are VERY soft.

MEANWHILE

Peel and roughly chop 1 celery root, add to a medium sized pan and enough milk to cover, and bring to a simmer. Once soft enough to mash, season with salt and pepper to taste, and mash with a potato masher until smooth & silky. Add as much butter as you need for a nice, creamy consistency – about 1/3-1/2 a cup should do it.

In a pot of salted boiling water, blanch chopped carrots, parsnips & leeks for 3-4 minutes, until soft.

Place vegetables into a baking dish with the braised short rib and top with the wonderful silky celery root mash. Serve with some fresh, warm buttered bread and a nice peppery salad – arugula works well.

Courtesy Matt DeMille, head chef, Drake Devonshire Inn
www.drakedevonshire.ca

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