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Pepper and Cranberry Lemon Flavoured Pork Ragoût
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Ragout-porc-citronne-poivre-canneberges-3653.jpg
PT15M
PT1H00M
PT1H15M
Preheat oven to 350° F (180° C).In an ovenproof casserole, heat the oil and melt the butter. Meanwhile, coat meat cubes in flour and shake off excess.Brown the cubes of meat over high heat to sear them well.Add the garlic and onion and cook 2-3 minutes.Add the pepper and mix well to coat the meat. Heat 1 minute to enhance the taste of pepper.Add broth and lemon juice, bring to a boil.Add half the lemon zest and dried cranberries, salt to taste and stir well.Cover and place in the oven. Cook about 45 minutes or until the meat is tender.Alter seasoning as needed.Sprinkle fresh parsley, zeste of lemon and serve.
4
Metro
4
7
5
3
3 Tbsp. (45 mL) canola oil
1 Tbsp. (15 mL) butter
1 1/2 lbs (680 g) stewing pork cubes
Sufficient quantity of flour (to coat the meat)
1 garlic clove, chopped
1 onion, coarsely chopped
1 Tbsp. (15 mL) coarsely ground peppercorns of choice (black, green, pink, mixed, etc.)
1/2 cup (375 ml) beef broth
1 lemon, juice and zest
1/2 cup (125 mL) dried cranberries
salt to taste
parsley, fresh, chopped, to taste
Pepper and Cranberry Lemon Flavoured Pork Ragoût
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 mL)canola oil
-
1 Tbsp.
(15 mL)butter
-
1 1/2 lbs
(680 g)stewing pork cubes
-
Sufficient quantity of flour (to coat the meat)
-
1
garlic clove, chopped
-
1
onion, coarsely chopped
-
1 Tbsp.
(15 mL)coarsely ground peppercorns of choice (black, green, pink, mixed, etc.)
-
1/2 cup
(375 ml)beef broth
-
1
lemon, juice and zest
-
1/2 cup
(125 mL)dried cranberries
-
salt to taste
-
parsley, fresh, chopped, to taste
Preparation
Preheat oven to 350° F (180° C).
In an ovenproof casserole, heat the oil and melt the butter. Meanwhile, coat meat cubes in flour and shake off excess.
Brown the cubes of meat over high heat to sear them well.
Add the garlic and onion and cook 2-3 minutes.
Add the pepper and mix well to coat the meat. Heat 1 minute to enhance the taste of pepper.
Add broth and lemon juice, bring to a boil.
Add half the lemon zest and dried cranberries, salt to taste and stir well.
Cover and place in the oven. Cook about 45 minutes or until the meat is tender.
Alter seasoning as needed.
Sprinkle fresh parsley, zeste of lemon and serve.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
