Porc A La Flamande Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Pork shoulder | 2 Pound, diced | |
| Beer | 2 Cup (16 tbs) | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Onions | 4 , halved | |
| Bouillon | 2 Cup (16 tbs) | |
| Brussels sprouts package | 2 , frozen | |
| 2 cups cooked sliced potatoes | ||
| 1 3/4 cups cooked sliced carrots | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in large kettle and brown pork shoulder in it.
Sprinkle with salt and pepper.
Add beer, water, and rosemary.
Simmer, covered, for 45 minutes.
Add onions and cook for 30 minutes.
Stir in bouillon and Brussels sprouts.
Cover and cook until sprouts are tender, about 10 minutes.
Add potatoes and carrots.
Blend flour and water to a smooth paste.
Slowly stir into pork mixture.
Cook until liquid is thickened, stirring occasionally.
Makes 6 to 8 servings.
Sprinkle with salt and pepper.
Add beer, water, and rosemary.
Simmer, covered, for 45 minutes.
Add onions and cook for 30 minutes.
Stir in bouillon and Brussels sprouts.
Cover and cook until sprouts are tender, about 10 minutes.
Add potatoes and carrots.
Blend flour and water to a smooth paste.
Slowly stir into pork mixture.
Cook until liquid is thickened, stirring occasionally.
Makes 6 to 8 servings.
Chef
