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Post by BBQ Butcher on Jan 16, 2006 8:43:10 GMT -5
Outfitter's Stew, from Fifty From the Trail (Phillip Morris)3 lbs lean pork, cut into 1" cubes 1 lemon 3 each, onion and garlic cloves, sliced, divided 1/3 cup chopped cilantro, or parsley, divided 1 tsp. cumin or caraway seed 1 bay leaf 1 12oz can beer ½ cup all purpose flower 2 tsp. salt 2-3 tsp. paprika (I would use smoked) ¼ tsp. cayenne pepper 2 TBS each of vegetable oil and wine vinegar 2 cups chicken broth 1 TBS brown sugar Put pork into a large plastic bag or container. Wash lemon, shred peel and squeeze lemon juice; set aside. Add onions, 2 garlic cloves, ¼ cup cilantro, cumin seed and bay leaf to pork. Pour beer and lemon juice over all; seal bag or cover. Refrigerate over night. Combine remaining garlic, cilantro and lemon peel; refrigerate. Remove pork from marinade, reserving the marinade. Mix flour, salt, paprika and cayenne pepper; roll pork cubes in mixture. Heat oil in a large cast iron Dutch Oven or a skillet; add pork cubes and cook until browned. Lift onions out of the marinade and add to meat. Cook, stirring occasionally, until onions are lightly browned. Add reserved marinade, vinegar, broth, and brown sugar. Move Dutch Oven to your Primo Grill and cook indirect at 250° for approx 1½-2 hours. Do not let stew get above a simmer. To serve, sprinkle stew with reserved cilantro and garlic mixture. Book is available here www.amazon.com/gp/product/B000E63FOS/ref=cm_rv_thx_view/104-6667370-5882361?%5Fencoding=UTF8&v=glance&n=28315
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