As usual, I have kept the list ingredients to a minimum, not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms and root vegetables are all wonderful swim around the sauce subtly sweet, just rich enough.
As I mentioned in the video, you still want to buy a nice piece of pork shoulder, and cut your own songs. If you want to save five minutes from work to buy the pre-cut in the package stuff, go ahead, but please know that you are paying more money for an inferior product. Not to mention, you can not control the size and shape of the cut.
If pork is not your thing, it would be very nice with the calf's legs, beef or chicken. Whatever meat you use, simmer until tender, and this simple sauce, cider enriched cream will turn it into a large bowl of autumn goodness. I hope you give it a try soon. Enjoy!
Ingredients for 4 parts:
2 tablespoons vegetable oil for browning meat
2 1/2 pounds pork shoulder
salt and freshly ground black pepper to taste
1 large yellow onion, chopped
3 chopped garlic cloves
2 tablespoons cider vinegar
1/2 cup apple cider or apple juice
2 tablespoons tablespoons Dijon mustard
1 tablespoon horseradish
1 1 / 4 cup heavy cream
1 / chicken broth 4 cups, or as needed
1 celery stalk, sliced
1 cup ruled carrots
a few sage leaves
2 sprigs thyme
2 small sprigs of rosemary
* fresh herbal note: I threw mine in everything, but if you do not like that texture, you can simply choose and chop the herbs before adding.
1 dry bay leaf
pinch of cayenne pepper
1/2 cup green peas, fresh or frozen
1/2 cup green peas, fresh or frozen
strips of fresh apples and fresh chives for garnish
-. Serve over cooked rice steamed, mashed potatoes or noodles
