Pig's Feet and Cabbage Braised in Beaujolais

By corlear

Ingredients

• large fresh bouquet garni:
• 4 pig’s feet
• 1 thick slice streaky salt pork, weighing about 1/2 lb, cut crosswise into 8 sections
• 1 tbsp olive oil
• 1 lb carrots, cut into sections
• 1 lb onions, coarsely chapped
• 3 garlic cloves, thinly sliced
• large pinch of mixed dried herbs
• salt
• 1 about 1 bottle of red wine
• 1 large head green cabbage
• 2 bay leaves
• thyme
• parsley or parsley root
• lovage or celery
• leek greens

Details

Servings 4

Preparation

Step 1

Best results will be had with an earthenware vessel —pot-au-feu or daubière. If using a gas flame, protect it from direct contact with an asbstos mat or other heat disperser.

Immerse the pig’s feet in a pan of cold water, bring slowly to the boil and drain, then rinse in cold water. Set aside.

Over low heat, cook the bacon pieces in the olive oil until lightly colored. Add the carrots, onions and garlic, sprinkle with herbs and salt and cook, stirring from time to time, until the vegetables are softened and have begun to color lightly.

Remove the bacon pieces and put them aside. Place the pig’s feet and the bouquet garni on the bed of vegetables and pour over red wine to cover. Bring to the boiling point and braise, covered, at a bare simmer for about 3 hours.

Meanwhile, quarter the cabbage and cut out the core. Remove any large ribs, then slice the cabbage coarsely. Parboil in a large pan of water for a few minutes until semi-tender. Drain in a colander, refresh under cold running water, and squeeze dry in handfuls.

Remove the pig’s feet to a platter. Pour the contents of the pot into a large sieve, collecting the juices in a bowl. Discard the bouquet garni and empty the vegetables into another bowl. Leave the juices to settle until all the fat can be removed from the surface and discarded.

Make a bed with half the cabbage in the bottom of the pot, place the pig’s feet on top and scatter around the pieces of and bacon the vegetables. Tuck in the remaining cabbage, packing it lightly, and pour over the braising juices. Braise covered, at a bare simmer, for another 2 hours or slightly more.

Serve directly from the cooking utensil, if the shape permits, or pile the contents on to a large, deep platter.