Traineeship Dental Nurse Cover Letter

beer and maple

What to do with pork cubes for stew?
I had no idea until I saw this beautiful recipe here.

I loved this stew. It felt so good in the house. I recommend it.
Next time I will try the slow cooking.

Since I did not Savoy cabbage, I substituted celery as Sara had done the same, same, same! Blancmange hearty, yes.

Stew with Beer and Maple

Ingredients: (8 servings) (for a little less greedy)
1 English onion, sliced 3 tablespoons
. tablespoons (45 grams) of olive oil 2 cloves garlic

chopped 1 kg (2.2 lb) cubed pork stew
1 / 3 cup (45 g) flour 2 tablespoons
. teaspoon salt (I bcp less)
1 tsp. Tea
pepper 2 pinches of allspice 1 teaspoon ground
. tablespoon (15 g) butter
227 g of Paris mushrooms (8 oz)
1 / 2 Savoy cabbage, quartered (5 cups) 2 carrots
peeled, cut into sticks
1 bottle (1 1 / 3 cup) of lager
1 / 2 cup
maple syrup 3 sprigs parsley 1 sprig rosemary

3 bay leaves


Steps:

In a large skillet, sauté onion in 1 tbsp. tablespoons of oil. Add garlic.
aside in a large pot.

Mix in a bowl the flour, salt, pepper and allspice.
Coat the pork cubes with this mixture.

the same large skillet, melt together butter and remaining olive oil. Brown the pork cubes.

Place the cubed pork in the pot with the onion.
Deglaze the pan with the hot beer. Stir with a wooden spoon, scraping the bottom, then pour into pot.

Add remaining ingredients and bring to boil.
Reduce heat to low and simmer for 1 hour 15 minutes or until pork is tender. (Me, a little longer, about 2 hrs)


Source: Federation of Quebec Maple Syrup Producers

print the recipe