Braised Pork with Black Beans

By musttryeats

Ingredients

• 2 lb pork shoulder, cut into steaks
• 1 onion, chopped (save 1/4 cup for beans)
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves of garlic
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 cup red wine or water
• 1 cup beef stock
• 2 bay leaves
• 5 parsley stems, tied together
• 1 cup water

Preparation

Step 1

Preheat oven to 325 degrees. Heat oiled dutch oven. Salt and pepper meat. Brown meat in pan (sear) on all sides. Take meat out of pan. Put vegetables in pan. Stir. Add garlic to vegetables. Add tomato paste. Stir. Cook 1 minute. add 2 tbsp flour. Stir. Cook for 3 minutes. Put meat back into pan including juices form plate. Add 1 cup of red wine or water. Simmer for about 5 minutes. Add beef stock, bay leaves and parsley stems. Add the 1 cup water if needed to bring level of liquid almost covering meat, but don't cover meat all the way. Top of meat should still be showing. Add bay leaves and parsley stems. Put in oven and cook for 3 hours. Taste before serving. Adjust if necessary. Serve with black beans and biscuits.