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Let the oven do the work.

AMONG THE APPEALS of a traditional simmered supper are the ease of putting it together, its no-fuss progress, and the delicious gravy that slow cooking produces.

Harold Johnson of Seattle lets the oven convert a pork roast to effortless tenderness while four root vegetables develop rich flavor as they gently stew in the pork broth.

Harold's Pig and Roots

1 boned pork shoulder or butt roast (about 3 lb.) Rich pork stock (recipe follows) 1 tablespoon minced fresh or 1 teaspoon rubbed dried sage leaves 3 tablespoons lemon juice 1-1/4 pounds carrots, peeled and cut into 2-inch pieces 1 pound russet potatoes, peeled and quartered 3/4 to 1 pound turnips, peeled and quartered 3/4 to 1 pound parsnips or rutabagas, peeled and quartered 1 large head (about 1-3/4 lb.) green cabbage, cored and quartered 1-1/2 tablespoons cornstarch mixed with 1/3 cup water Salt and pepper

Have your market trim pork of fat, then bone, roll, and tie the meat, saving the bones (or do this yourself).

Place meat in a 5- to 6-quart ovenproof pan on medium-high heat. Turn often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan. Cover very tightly and bake in a 325[degrees] oven for 1 hour.

Add carrots and potatoes to meat. Cover and bake until vegetables are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer.

When vegetables are done, place cabbage in a 10-to 12-inch frying pan with 1/2 inch water. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes.

Transfer meat and vegetables to a large platter; keep warm. Skim fat from pan juices; bring juices to a boil over high heat. Add cornstarch mixture and bring to a second boil, stirring. Pour into a small pitcher. Slice meat and serve with vegetables; add gravy and salt and pepper to taste. Serves 6. Per serving: 551 cal.; 48 g protein; 18 g fat (6.1 g sat.); 48 g carbo.; 274 mg sodium; 148 mg chol.

Rich pork stock. Place reserved pork bones in a 10-by 15-inch pan with 2 large (about 1 lb. total) onions, chopped, and 2 large carrots, cut in pieces. Roast in a 450[degrees] oven, mixing occasionally, until bones are well browned, 40 to 50 minutes.

Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape mixture into a 5- to 6-quart pan. Add 1 quart water; 2 stalks celery, cut in pieces; and 1/2 teaspoon dried thyme leaves. Bring to a boil over high heat, then cover and simmer for 1-1/2 hours.

Uncover pan and boil over high heat until liquid is reduced to 2-1/2 cups, about 10 minutes. Pour mixture through a fine strainer into a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipe
Author:Weber, Christine B.
Publication:Sunset
Article Type:Brief Article
Date:Apr 1, 1992
Words:521
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