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Braised Pork Shoulder Steaks and Apple Mash
Member Name: wilbur_78
Advantages: Easy to make and takes care of itself pretty much.
Disadvantages: the smell will drive you mad... but in a good way
Prep Time: 30 minutes
Cooking time: 4 hours approximately
Serves: 2 (However you could increase the veg content and stretch it)
Ingredients (based on myself cooking for two people)
1 x Pork Shoulder Steak per person
1 x Medium Onion roughly chopped
1 x Large Carrot peeled and diced 1cm-ish
½ x Large Parsnip peeled and diced (1cm-ish)
½ x Leek finely sliced
1 x Celery Stalk finely chopped
4 x Medium Chestnut Mushrooms chopped
2 x Apples (Braeburn) cored, peeled and quartered.
1 x Pint Chicken Stock (I've used 2 cubes of Oxo for this)
¼ x Pint Port
¼ x Pint Red Wine
Potatoes for Mash (measure as you see fit for your own portion)
Salt and Pepper to season/taste
2 x teaspoons Dried Sage
Olive Oil to fry
1 x tablespoon Plain Flour to thicken
Implements (not of torture)
20 litre cast-iron pot.
Pre-Heat the oven to Gas Mark 4
In the pot heat the oil on the hob at a medium/high heat and seal the steaks on both sides until browned slightly. Don't worry if they stick and leave bits in the bottom as this is all "flavour" and will come good in the end. When done remove and keep to one side. Whilst this is going on make the stock if using cubes. You can also prep your veg if you haven't set it up in neat little pots like they do on the telly but you'll need to be quick as you have to keep an eye on those steaks!
Turn the heat down and add the chopped onions and coat in the juices from the meat and cook until softened. You may want/need to add a touch more oil before frying the onions if your steaks haven't released much juice.
Add the carrot and parsnip turn up the heat and fry until covered in the "flavour" then add the chopped apple until it starts to brown at the edges. Now throw in the leeks, celery and mushroom and again make sure all ingredients have been coated and warmed through. Don't worry if the base of the pan starts to get dark and sticky as this is taken care of soon enough.
Pour in the red wine. When the liquid hits the heat of the pan it will start the de-glazing process and you get back that "flavour" that more than likely has scorched to the bottom. Use a wooden spoon to help it come away. Pour in the port and again mix to ensure all of the ingredients get a good swim (lucky beggars).
Keep the heat up at a rolling boil and let the wine and port reduce down by about a third to intensify the flavour then pour in the chicken stock and the sage, and put your steaks back in. Add salt and pepper to taste stir to mix well and bring back to the boil. Pop the lid on and whack it in the oven for a minimum of 3 hours.
After 3 hours take the pot out and pop it on your smallest hob and simmer whilst you do your mash but take the quartered apples out and set to one side until you are ready to mash your spuds. I quartered instead of chopped the apple to aid identification later as the veg all looks very similar when stewed.
While the potatoes are boiling mix the flour in a bowl with some fairly warm water and mix to make a smooth paste about the consistency of tinned chicken soup add this slowly in stages to the pot of meat and veg and stir to thicken up. It is important that you mix the flour and water so there are no lumps in the finished gravy. After 10 minutes or so simmering the gluten in the flour should thicken your stew enough otherwise it'll be too watery.
Drain the spuds and let them rest uncovered for about 3 to 5 minutes before mashing. I like to do this so there isn't too much moisture in the potato. Mash how you like. I like a good spoon of Utterly Butterly (or similar), a splash of milk and a dash of salt and pepper but it's up to you. Add your apple that you separated earlier and mash together.
Best served in a large pasta dish with a crusty cob on the side and a generous glass of your favourite wine.
Summary: I love it and hope you do
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