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Pork and Brussels Sprouts Ragout

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(Recipe ID: 190)

Serves 6

Preparation time: 15 minutes; Cook time: 1 3/4 - 2 hours

Source: Vito De Carolis

Thick, rich and hearty stew.


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  • 2 1/2 pounds Lean pork shoulder, cut into 1-inch cubes
  • 1 1/2 pounds Brussels sprouts, quartered
  • 1/3 cup All-purpose flour
  • 5 tablespoons Unsalted butter
  • 1 1/2 cups Onion, coarsely chopped
  • 1 Clove garlic, minced
  • 2 teaspoons Fine sea salt *
  • 1/2 teaspoon Green peppercorn, freshly ground *
  • 2 teaspoons Beer vinegar (or white wine vinegar) *
  • 1 cup Beef broth
  • 1 cup Beer
  • 1/2 cup Parsley, chopped


  1. Shake pork with flour in a large paper bag until coated.
  2. Melt 3 1/2 tablespoons butter in a frying pan; add pork and saute' until well browned, turn meat frequently to brown evenly. 
  3. Remove pork and set aside.
  4. Add remaining 1 1/2 tablespoon butter to frying pan; add onion and garlic, and saute' until lightly browned. 
  5. Add pork, salt, peppercorn, beer vinegar, beef broth and beer to onion mixture.
  6. Bring mixture to a boil; reduce heat and simmer 1 1/2 hours.
  7. Stir occasionally during cooking time; if necessary add water to adjust consistency.
  8. Add brussels sprouts and cook 15 minutes or longer until Brussels sprouts are tender.
  9. Before serving sprinkle with parsley; serve with boiled potatoes.

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