Braised Pork Cheeks in Dark Beer with Potato-Celeriac Mash
This is one of my favourite winter dishes. It needs to simmer for a long time on the stove to increase the hygge-factor, and to allow you to spend time with a glass of wine and your favourite book in the meantime.
This recipe is extracted from The Little Book of Hygge.
|For the braised pork cheeks:|
|salt and pepper|
|1/8||celeriac, roughly chopped|
|1||carrot, roughly chopped|
|1||onion, roughly chopped|
|1/2 l||of dark beer or ale|
|For the potato-celeriac mash:|
Braised pork cheeks:
Dry the pork cheeks with a paper towel and season.
Let the butter turn golden in a pot on a medium to high heat. Add the meat and brown it on all sides, roughly three to four minutes in total.
Add the celeriac, carrot and onion and let them colour before adding the tomato.
Pour in the beer. Add water if necessary, so that the meat and vegetables are covered.
Turn the heat down and simmer for about an hour and a half, until the meat is tender.
Remove the meat but continue boiling to reduce the sauce, then put it through a sieve and season.
Cut the potatoes and celeriac into bite-sized pieces.
Boil the potatoes and celeriac until tender, then drain and mash the vegetables.
Warm the milk in the pot, and add it and the butter to the mash. Season.
Serve the braised pork cheeks on a bed of mash. You may add a sprinkle of parsley and some bread to mop up the sauce.