This Irish pork stew is a variation of corned beef and cabbage And in case you didnt know corned beef and cabbage is not typically eaten on St Patricks Day in Ireland
Prep Time
2 hrs 50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Season pork with salt and black pepper.
Heat oil in a large pot over high heat. Working in batches
cook and stir pork in hot oil until browned on all sides
5 to 10 minutes. Transfer pork to a bowl.
Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent
7 to 10 minutes. Add garlic; sauté until fragrant
about 30 seconds.
Stir flour into onion mixture; cook and stir until flour is completely incorporated
about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened
1 to 3 minutes.
Stir browned pork
broth
carrots
and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender
about 2 hours.
Meanwhile
bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender
about 5 minutes. Drain.
Stir Brussels sprouts into stew and simmer until heated through
about 5 minutes. Season with salt and pepper.
Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.
Chef's Tip
You can use baby cabbage instead of Brussels sprouts
which can be hard to find. No one will know the difference
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