0 Picture
Ingredients
- 6 pounds meaty beef neck bones
- 1/4 cup olive oil plus additional for brushing
- 5 cups chopped onions (about 1 1/4 pounds)
- 2 1/2 cups diced celery
- 2 cups diced carrots
- 3 tablespoons chopped peeled fresh ginger
- 6 large garlic cloves, chopped
- 1 1/2 cups dry red wine
- 10 whole fresh Italian parsley sprigs plus chopped for garnish
- 6 large fresh thyme sprigs
- 5 large fresh rosemary sprigs
- 4 Turkish bay leaves
- 1 1/2 teaspoons juniper berries*
- 2 pig's feet, split in half lengthwise
- 8 cups beef broth (preferably organic)
- 1 tablespoon all purpose flour
- 2 large ripe unpeeled Bartlett pears, halved, cored, each half cut into 4 wedges
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat broiler. Stand neck bones (close
together for support), meat side up, in row
in heavy large roasting pan. Brush meaty
tops with oil; sprinkle with salt and pepper.
Broil until meat is deep brown, turning
pan for even cooking, about 12 minutes.
Transfer bones to rimmed baking sheet.
Reduce oven temperature to 350°F.
Place roasting pan over 2 burners.
Add 1/4 cup oil, onions, celery, and carrots.
Sauté over medium-high heat until tender
and beginning to brown, about 20 minutes.
Transfer 1 cup vegetable mixture to small
bowl and reserve for sauce.
Add ginger and garlic to pan; stir 30
seconds. Add wine and boil until reduced to
glaze, about 5 minutes. Return neck bones
to pan, arranging flat side down in single
layer. Nestle in herb sprigs, bay leaves, and
juniper berries. Top with pigs feet, cut side
down. Pour broth over and bring to boil.
Cover roasting pan tightly with foil
and place in oven. Braise until meat is very
tender and falling off bones, about 3 hours.
Using tongs, transfer neck bones to rimmed
baking sheet to cool. Discard pigs feet.
Strain pan juices into large bowl,
pressing on solids in strainer to release
all juices; discard solids. Spoon all fat
off surface of pan juices, reserving 1
tablespoon fat for sauce. Return juices
to roasting pan. Boil over 2 burners until
reduced to 3 1/2 cups, about 20 minutes,
occasionally stirring up browned bits.
Transfer juices to large pot. Add reserved
1 cup vegetable mixture. Stir 1 tablespoon
reserved fat and flour in small bowl to
smooth paste; whisk into sauce. Boil until
reduced to 3 1/2 cups, about 12 minutes. Add
pears to sauce. Simmer pears, uncovered,
until tender, about 8 minutes.
Pull all meat off bones; cut meat into
bite-size pieces. Sprinkle lightly with
salt and pepper. Mix meat into sauce in
pot. DO AHEAD: Stew can be made 1 day
ahead. Cool 1 hour; cover and refrigerate.
Rewarm before continuing.
Spoon stew into large bowl. Sprinkle
with chopped parsley and serve.
* Available in the spice section of most
supermarkets.
add your own note
Review this recipe