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Stout Braised Pork Ragu With Root Vegetables
Ingredients
- 2 tablespoons olive oil
- 3 pounds pork shoulder, excess fat removed, cut into 2” chunks
- 2 yellow onions, medium dice
- 2 carrots, cut into 1” pieces
- 2 parsnips, cut into 1” pieces
- 4 cloves garlic, minced
- 4 large sage leaves, whole
- 1 sprig rosemary
- 1 teaspoon dried oregano leaves
- 2 bay leaves
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 2 cups stout
- 1 cup San Marzano tomatoes, crushed with juices.
- 1 cup chicken broth
- salt and freshly ground pepper
Instructions
- Heat oil in a pressure cooker or Dutch oven over medium heat. Sear half the pork pieces in the oil until browned on both sides and a nice crust has begun to form on the pan’s bottom. Season with salt and pepper as you do this. Remove and set aside.
- Add onion, carrot, and parsnip to the pan and cook, stirring occasionally, for a minute or two. Season with salt to taste and add the garlic, oregano, and bay leaves. Immediately add the tomato paste and cook, smearing the tomato paste into the pan until its color changes from bright red to rusty orange. Add the flour and cook, stirring, until everything looks furry and a flour crust has begun to form on the pan’s bottom. Add the stout and deglaze, scraping up all the crusty bits, then add the tomatoes and broth, rosemary and sage. Cover the pot and bring to high pressure. Once pressure has been reached, reduce the heat slightly and cook 25 minutes. Quick release the pressure. You may leave the meat in large chunks or coarsely shred it.
- If you do not have a pressure cooker, follow the recipe, cover the pot and simmer the pork for 2 ½ - 3 hours, or until tender.
- Serve with creamy polenta, mashed potatoes, or a top fresh pasta.
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