Post by FireGurl on Sept 9, 2013 22:41:33 GMT -5
1½ lbs. pork (shoulder or butt) cut in 1½" squares
3/4 LB Italian sausage (crumbled, no casing)
1 lg onion (chopped)
4 cups beef broth
1 cup regular or hard cider
¼ cup lemon juice
1 Tbsp. grated lemon peel
1 tsp. caraway seed
2 lbs. firm, tart-sweet apples cut into ½" chunks
2 Tbsp. cornstarch in ¼ cup water
Minced parsley
Salt & pepper
In a 5 to 6 quart pan over medium heat, combine pork, sausage and onion. Cover and cook until meat gives off juices, about 15 minutes. Uncover and boil over high heat until juices evaporate and brown bits stick in pan. Add ½ cup broth, stir to free browned bits, and boil until liquid evaporates. If possible, drain off and discard any fat. To pan, add remaining broth, cider, lemon juice, peel and caraway seed. Cover and simmer until pork is very tender (about 1¼ hours). Add apple chunks, cover and simmer until apple chunks are tender (about 10 to 20 minutes). Stir cornstarch mixture into stew, stir until bubbling. Add salt & pepper to taste, sprinkle with parsley. This stew served best during the coldest part of the winter, and devoured in front of a raging fire (in the fireplace, of course!). Dessert: 1 quart of blackberries (rinsed) mixed with ½ cup sugar, scoop into 1 gallon zip lock bag and frozen solid. Thaw blackberries and heap over vanilla ice cream (also great for pancakes and waffles!).
