By Chef Benjamin Daire
ALTA RESTAURANT AND WINE BAR
AltaWinebar.com
Chef Benjamin Daire of Alta Restaurant in Lenox adapts a French classic for the Berkshires, using local pork from Leahey Farm in Lee and winter ale from Berkshire Brewing Co. to highlight this hearty winter stew.
Bon appétit.
6 cloves (the spice)
1 orange
2 pounds pork shoulder (aka Boston butt) cut in 1½-inch pieces
1 small onion, sliced
2 cups apple cider
1½ cups water (room temperature)
¼ cup kosher salt
2 bays leaves
1 cinnamon stick
Press cloves into the skin of the orange.
Place orange in a bowl or container large enough to hold all of the above ingredients.
Refrigerate for 12 hours, allowing pork to brine.
4 tablespoons olive oil
Drain the pork from the brine.
In a 6-quart stew pot or a Dutch oven, heat the olive oil to medium-high and caramelize the pork, browning on all sides. Brown the meat in small batches, no more than 1 layer at a time. Remove pieces from pot with slotted spoon; reserve in bowl.
Reserve stew pot with remaining oil for next step.
Cut the following 5 vegetables in half-inch pieces; reserve all in a bowl
2 celery stalks
2 carrots
2 parsnips
2 small onions
6 shallots
3 garlic cloves, chopped
1 bottle (22-ounce) of Berkshire Brewing Co Cabin Fever Ale
2 cups house-made chicken stock, or store-bought organic stock
Salt and pepper
2 teaspoons butter
3 teaspoons flour
Place first 5 vegetables in pot on medium heat, stir until caramelized and softened, 10–12 minutes.
Add the chopped garlic, stir for 1 minute.
Add 14 ounces of the ale and 2 cups of chicken stock; bring to a boil.
Add the reserved pork and its juices; season with salt and pepper to taste.
Bring to a boil again, reduce heat to simmer, cover and cook until the meat is tender, about 1½ hours.
Remove meat and vegetables with slotted spoon to serving plate; cover with foil.
Add remaining 8 ounces of ale; bring to a boil for couple minutes; reduce heat to simmer.
In a small sauté pan, melt butter over medium-high heat, add flour slowly while continually whisking, making a medium-brown roux.
Turn heat to medium-high under pot and whisk roux into pot, cooking until sauce thickens, about 5 minutes.
Strain sauce into clean pot, add the meat and vegetable and stir.
Serve with roast fingerling potatoes, or creamy herb polenta.
Alta recommends enjoying with a bottle of Cabin Fever Ale or you favorite Rioja Reserve.
