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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jambon braise au Madere ou au Porto Recipe

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This recipe for Jambon braise au Madere ou au Porto is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 1/2 - 6 lb smoked shoulder of pork, ready to cook
2/3 c each: sliced carrots, onions, and celery
1 sm leek if available
2 bay leaves
6 allspice berries or cloves
6 peppercorns
1 1/2 c dry white wine or dry Vermouth
1/2 c dry Madeira or dry Port
1 1/2 c chicken stock
Directions:
Directions:
Preheat oven to 350º. Shave off inspection marks, etc, place meat fat side up on rack in roaster and strew the sliced vegetables, bay and spices around it; pour on the wines and chicken stock. Drape with foil, and bring to simmer on top of the stove. Cover and place in lower middle level of preheated oven. In 30 minutes turn heat down to 325º. Braise 2 1/4 to 2 1/2 hours basting several times during cooking. Meat thermometer should read 160º.
When done, remove meat from casserole. Slice off rind and all but 1/8" of covering fat. Strain braising juices, pressing liquid out of vegetable. Degrease the juices; pour into a warm sauceboat to accompany the meat.

NOTE: Can use a covered poultry roaster pan, which will leave the veggies braising in the broth. Might want to reduce the juices afterwards to concentrate.
Personal Notes:
Personal Notes:
One of Bill's favorites. Excellent with 'Bill Voyik's Dumplings'

 

 

 

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