Name: Pork shoulder braised in beer
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Yield: 10
Ingredients: 60 ml (¼ cup) olive oil; 2 onions, coarsely diced; 4 carrots, coarsely diced; 4 celery stalks, coarsely diced; 4 fresh bay leaves; 6 star anise; 2 cinnamon quills; 2 tsp fennel seeds; 1.5 litres (6 cups) pale ale; 1.5 litres (6 cups) chicken stock; 3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine; Potato purée; 1.5 kg Dutch cream potatoes, scrubbed; 125 gm butter, coarsely chopped; 300 ml milk

Pork shoulder braised in beer

Australian Gourmet Traveller French main course recipe for pork shoulder braised in beer.

Serves 10

Prep

15M

Cook

3H 10M

Total

3H 25M

Skip to Recipe

Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.

Ingredients

60 ml (¼ cup) olive oil

2 onions, coarsely diced

4 carrots, coarsely diced

4 celery stalks, coarsely diced

4 fresh bay leaves

6 star anise

2 cinnamon quills

2 tsp fennel seeds

1.5 litres (6 cups) pale ale

1.5 litres (6 cups) chicken stock

3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine

Potato purée

1.5 kg Dutch cream potatoes, scrubbed

125 gm butter, coarsely chopped

300 ml milk

Method

Main

1.Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).

2.Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.

3.Slice pork shoulder and serve with roast vegetables and potato purée.

Styling by Rodney Dunn

Styling by Vanessa Austin

Ingredients

Method

Main

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