Charbonne

Name: Charbonne
Ingredients: 2 pounds boneless pork shoulder; 2 tablespoons butter; 1 clove garlic, chopped; 1 large onion, diced; 1 1/2 ounces flour; Salt; Freshly ground black pepper; 1/2 teaspoon sage; 1/2 teaspoon rosemary; 1/2 teaspoon cumin; 1/2 teaspoon tarragon; 2 bay leaves; 2 quarts red wine; 1 cup water; 10 ounces bacon, cut into small pieces; Boiled potatoes and croutons, for serving

16 ingredients

10 steps

Ingredients

2 pounds boneless pork shoulder
2 tablespoons butter
1 clove garlic, chopped
1 large onion, diced
1 1/2 ounces flour
Salt
Freshly ground black pepper
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon cumin
1/2 teaspoon tarragon
2 bay leaves
2 quarts red wine
1 cup water
10 ounces bacon, cut into small pieces
Boiled potatoes and croutons, for serving

Directions

1

Cut pork shoulder into small pieces.
2

In a large pan, saute the pork in butter and garlic until golden brown.
3

Add onion and cook until softened.
4

Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir.
5

Next add the wine and water and cover.
6

Cook over low heat for 30 minutes.
7

In a separate pan, saute the bacon until the fat has rendered and it's golden brown.
8

After pork has been cooked for 30 minutes, add rendered bacon to dish.
9

Cook for 30 more minutes.
10

Serve with potatoes and croutons.