Loading
Share to Facebook Share to Twitter Stumble It Share Via eMail More...

Signup For Email Updates


Privacy Policy>>

Recipes brought to you by Avanti Savoia

Visit us online at www.avantisavoia.com

Pork and Brussels Sprouts Ragout

no reviews
Be the first to review this recipe.

(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.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 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

Instructions

  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.

Buy Ingredients

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.

To add the above items to your shopping cart, enter the zip code where these products will be shipped, then click the Add to Cart button.