The Minimalist to the Rescue

We tried a new recipe from The Minimalist, author of the most useful cookbook ever (How to Cook Everything: Simple Recipes for Great Food).

Here's the recipe:
  • Take 2lbs pork shoulder, cut into 1-2" chunks. Sear the meat and then put it aside (hell, retain the pan; you'll be making a sauce later)
  • You'll need 1lb of carrots (baby or chunked)
  • 2 cups fruity red wine (beaujolais or pinot noir, for example) (substitute 1/2 cup good vinegar and make up the volume with water)
  • 1 cup of nice stock
  • 10 or so cloves garlic, peeled
  • 2 tbsp butter (hmm, sinful)
  • a bit of flour (a few tablespoonfuls)
  • Egg noodles, about 1 lb
  • Combine the meat, stock, wine, carrots and garlic in a large pan (you'll need a big one, as this is a bit of a stew).
  • Bring to a boil, then simmer for about an hour (with the cover on the pot).
  • Strain out the solids, depositing the liquid into the pan you saved (the one with the tasty meat-searing-bits).
  • Reduce the liquid with high heat to about 1 and a half cups, scraping the bottom of the pan to release then good pork stuff.
  • Add the butter and lower heat to, well, low.
  • Add the flour, stir in carefully until smooth.
  • Salt and pepper to taste.
  • Cook noodles al dente, strain.
  • Combine everything, eat.
  • Thank me, Mark Bittman.

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