Wine-braised Boston Butt: A French Riff
"This wine-braised Boston butt is based on a French daube (stew) but I didn't want stew. I've been craving a butt roast to plays games with so I wanted a whole roast slowly braised instead of the stew-sized pieces typical of a daube. Nevertheless, like a daube, I marinated the meat for 24 hours in red wine, chopped vegetables (mirepoix), fresh herbs and spices. The meat is then slowly cooked in the marinade at low temperature – I use a Dutch oven in the oven but you could also use a slow cooker. You will have leftovers, but that's what I want and it will freeze beautifully. (Larger image.)..."
INGREDIENTS
•
2/3 bottle red wine (I like a Zinfandel)
•
2 sprigs fresh rosemary, rolled between your palms
•
2 sprigs fresh thyme, rolled between your palms
•
2 bay leaves
•
2 tsp. whole juniper berries, cracked*
•
2 tsp. whole peppercorns, cracked*
•
1 Tbsp. kosher salt
•
1 Tbsp. finely grated fresh orange peel
•
1 md. onion, chopped
•
1 carrot, chopped,
•
1 stalk celery, chopped and leafy-greens reserved
•
2 cloves garlic, chopped
•
3 1/2 – 3 lb. bone-in Boston butt or pork shoulder**
•
2 Tbsp. olive oil, bacon fat, or lard
Comments & Reviews
Just A Pinch Sweepstakes