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Curious1

Braised Pork Supper...I really miss the "old" pork that braised so beautifully, but I've made

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Posted to Thread #22216 at 5:33 pm on Jun 4, 2012

this several times using a bone-in rib end roast and had good results. It will be a bit drier than the butt that Joe so rightly recommends, but we enjoyed it. I much prefer a rib end roast to the sirloin end as it has a bit more fat and to me, seems more tender, just as rib chops are superior to the loin chops in my opinion.

* Exported for MasterCook 4 by Living Cookbook *

Braised Pork Supper

Recipe By :
Serving Size : 10 Preparation Time: 0:30
Categories : Main Dish Pork
Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3-lb pork roast (loin or butt)
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 Tbs dried thyme
1 1/2 Tbs vegetable oil
2 medium onions, peeled and quartered
2 cups beef or mushroom broth
1 1/2 lbs red potatoes, scrubbed and quartered
3 carrots, scrubbed and cut into 1-inch-thick rounds

1. To a heated large stockpot add the oil; brown pork on all sides over
medium-high heat, 7 to 8 minutes. Add onion and cook 3 more minutes. Add
broth and stir, scraping the bottom to remove any browned bits. Reduce heat
to simmer and cover. Cook until pork is almost tender, about 2 1/2 hours.

2. Add carrots and potatoes, cover, and continue to cook until meat and
vegetables are tender, about 30 more minutes. Remove meat from sauce and let
sit covered for 10 minutes. Slice roast into 1/4- inch thick pieces; serve
with onions, potatoes and carrots.

Comments: Thyme perfumes this slow-simmering pot roast, served alongside
onions, potatoes and carrots. All that's missing for a hearty meal is a nice
big loaf of bread.


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