Pork Collioure Stew
Description
This elegant French-inspired stew transforms pork shoulder into a luxurious, melt-in-your-mouth dish. The meat is slow-braised in white wine and broth until incredibly tender, then finished with a creamy sauce infused with sharp horseradish, grainy mustard, and fresh lemon juice. Sweet parsnips add a delightful earthy contrast to the savory richness. It is an elegant yet comforting meal perfect for weekend dinners or special occasions.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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Pat the pork cubes dry with paper towels and sprinkle generously with salt and pepper.
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Heat vegetable oil in a large Dutch oven over medium-high heat on the stovetop.
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Add pork in batches to avoid crowding, browning well on all sides. Transfer browned pork to a plate.
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Pour off all but about 2 tablespoons of fat from the pot.
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Reduce heat to low. Add the chopped onion and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
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Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
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Gradually whisk in the white wine, tarragon vinegar, and broth. Bring the mixture to a boil.
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Return the pork and any accumulated juices to the pot. Add bay leaves and thyme sprigs.
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Cover the Dutch oven tightly and transfer it to the preheated oven.
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Bake for 1 1/4 hours, or until the meat is barely tender.
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Remove the pot from the oven. Using a slotted spoon, remove the meat from the sauce and set aside.
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Strain the sauce through a fine-mesh sieve into a bowl, discarding the onions and herbs.
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Return the strained sauce and the pork to the pot. Stir in the horseradish, grainy mustard, whipping cream, lemon juice, and parsnip rounds.
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Cover the pot and return it to the oven. Bake for 20 to 30 minutes more, until the meat is fork-tender and parsnips are cooked through.
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Remove from oven and serve hot with boiled potatoes or buttered noodles.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1098.7kcal
- % Daily Value *
- Total Fat 63.6g98%
- Saturated Fat 22.7g114%
- Cholesterol 363.2mg122%
- Sodium 281.5mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 122.6g246%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors often deepen and improve the next day. Reheat gently on the stovetop over low heat.
Substitutions: If you cannot find tarragon vinegar, a splash of white wine vinegar with a hint of fresh tarragon works well. Heavy cream can be substituted with half-and-half for a slightly lighter sauce.
Variations: Add other root vegetables like carrots or turnips along with the parsnips for extra heartiness.
Tips: Ensure your Dutch oven is oven-safe before starting. If the sauce reduces too much during the final cooking stage, add a splash of broth or water.
