Pork & Mushroom Ragout
Ingredients:
- 1 kg trimmed pork shoulder, cut into cubes, 1/2"
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil
- 8 large onions, peeled and thinly sliced
- 1 clove garlic, minced
- 200 grams each cubed carrots, rutabaga and celeriac
- 1/4 cup chopped parsley
- 1 teaspoon caraway seed
- bay leaf
- 10 1/2-ounce brown veal stock
- 12-ounce dark beer
- 2 tablespoons red wine vinegar
- 1 tablespoon packed brown sugar
- 500g mushrooms, quartered
Method:
- Coat pork with combined flour, salt and pepper.
- Heat oil in roasting pan; roast the onions heavily till well caramelized, brown meat over medium-high heat. Add garlic. Cook and stir 5 minutes. Pour off drippings.
- Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
- Sauté mushrooms in a little butter and add last minute into the stew.
Colcannon Ingredients:
- 1.6 kg Unpeeled floury baking potatoes
- 500 grams Rock salt
- 1/2 head Green savoy cabbage, finely sliced
- 200 ml Pouring cream
- small Spring onions, thinly sliced
- 50 grams Softened butter
- 1/2 cup Chopped Italian parsley
- Olive oil
Method:
- Bake the potatoes on the rock salt in a hot oven till very tender. Peel them whilst still hot. Mash them coarsely.
- Blanch the cabbage and toss along with spring onions & parsley generously into the mash. Fold in cream and butter.
- Dress with olive oil.
- Serve with the traditional Irish colcannon, caramelized shallots and roasted carrot & parsnip quarters. Sprinkle finely chopped parsley on top.