Chef John's Irish Pork Stew

Since the cookie wars recipe contest is currently up and running and accepting entries, i thought this would be a good time to share with you my process when creating an original cookie recipe so that this task might not seem so daunting.

Recipe Summary Chef John's Irish Pork Stew

I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.

Ingredients | Cookie Recipe With Fractions

1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes

salt and ground black pepper to taste

1 tablespoon vegetable oil

1 tablespoon butter

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon all-purpose flour

1 bay leaf

¾ teaspoon caraway seed

1 (12 fluid ounce) bottle dark beer (such as Guinness®)

2 cups chicken broth

3 carrots, cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

¼ cup chopped fresh flat-leaf parsley

3 tablespoons balsamic vinegar

12 Brussels sprouts, halved

3 cups mashed potatoes, or as needed

1 teaspoon chopped fresh flat-leaf parsley, or to taste

Directions

Season pork cubes with salt and black pepper.

Heat vegetable oil in a 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 and reduce heat to medium.

Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute 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 beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.

Stir pork, chicken broth, carrots, and celery into beer mixture; bring to 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.

Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered 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 to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

Info | Cookie Recipe With Fractions

prep: 25 mins cook: 2 hrs 25 mins total: 2 hrs 50 mins Servings: 6 Yield: 6 servings

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