Braised Pork with Dunkel Bier Gravy
Equipment
- stick blender
Ingredients
- 1-3/4 pounds boneless pork country style ribs
- 2 tablespoons olive oil
- salt and black pepper
- 2-3 bay leaves
- 2 large Vidalia onions (wedged)
- 1 tablespoon juniper berries
- 1-2 springs fresh rosemary
- 3 tablespoons chopped garlic
- 12 ounces dark Dunkel lager beer (I used Hofbrau Dunkel Lager)
- 1 tablespoon powdered chicken bouillon
Instructions
- Preheat oven to 325F.
- Season the pork with salt and pepper then brown in oil in a Dutch oven.
- Set the pork aside for a bit and add the onions, browning those as well.
- As they brown, add the remaining ingredients to the Dutch oven and cook for a minute to release the fond.
- Add the pork back to the pan, covering with onions.
- Place the lid on the Dutch oven and bake at 325F for two hours.
- Remove pork from the pan and puree the pan drippings with a stick blender, spooning off extra fat first if you have a lot (I didn't) . You can thicken more with a cornstarch slurry if needed.
- Serve with mashed potatoes or noodles and something like kraut or braised red cabbage, We like baby peas with this as well.
Notes
From the kitchen of palatablepastime.com
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