Pork Carbonnade with Mustard Mash

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Tips for Experienced Cooks

To elevate the depth of flavor in the pork stew, consider browning the flour-coated pork in batches to ensure that each piece gets a perfect sear without steaming. Another tip for enhancing flavor is to use a high-quality, full-bodied Belgian ale for the deglazing process, as the beer's characteristics will infuse the stew. For the mustard mash, try warming the milk and melting the butter before combining them with the potatoes; this helps in achieving a smoother, creamier texture. Additionally, for a more refined taste, experiment with different types of mustard to find the perfect balance that suits your palate.

Step 1: Preheat oven and coat pork

Preheat the oven to 325°F. In a large bowl, toss the pork with the flour to coat.

  • Pork
  • Flour

Step 2: Brown the pork

In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the pot and set aside.

  • 2-3 tablespoons olive oil
  • Pork from step 1

Step 3: Sauté the aromatics

Add the onions and garlic to the pot and cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste

Step 4: Deglaze the pot

Pour in the beer and beef broth, stirring to scrape up any browned bits from the bottom of the pot.

  • 1 cup beer
  • 2 cups beef broth

Step 5: Season the stew

Add the bay leaves, thyme, salt, and pepper. Return the pork to the pot and bring to a simmer.

  • 2 bay leaves
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Step 6: Braise the pork

Cover the pot and transfer to the oven. Bake for 2 to 2 1/2 hours, or until the pork is very tender.

Step 7: Make the mustard mash

In a large pot, cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, whole-grain mustard, and salt and pepper to taste. Mash the potatoes until smooth and creamy.

  • 2 lbs potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup milk
  • 4 tablespoons butter
  • 2 tablespoons whole-grain mustard
  • Salt and pepper to taste

Step 8: Finish the pork stew

When the pork is done, remove the pot from the oven and stir in the Dijon mustard and heavy cream.

  • 2 tablespoons Dijon mustard
  • 1/2 cup heavy cream

Step 9: Serve

Serve the pork with the mustard mash.

Meat, Eggs, & Dairy

  • 1 1/2 pounds pork shoulder

Pantry Items

  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup beef broth
  • 1 bottle belgian-style ale
  • 1 tablespoon tomato paste
  • 2 tablespoons dijon mustard
  • 2 tablespoons whole-grain mustard

Fresh Produce & Herbs

  • 2 yukon gold potato
  • 2 onion

Seasonings & Spices

  • 2 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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