Braden Family Cookbook
recipe is so simple and so very good. It
is one of those recipes with very few ingredients that just tastes wonderful.
about 4 people with leftovers.
In a medium (large enough to just hold the butt) cast iron casserole, melt the butter and add the oil. Add the pork butt and onion and brown on all sides over moderate heat. This takes about 20 minutes. Stand there and watch it brown.
the parsley stems, bay leaf and thyme in a bundle with cotton string.
Add the herbs along with the tomato and water to the casserole.
Bring to a boil, scraping up and brown bits from the bottom of the
casserole. Season with a little
salt and pepper. You are an adult .
. .you can figure this out. Cover
the casserole and cook over very low heat, turning the meat every 20 minutes
until it is tender, about 2 hours.
the meat to a cutting board, cover loosely with foil and let it sit for 10
minutes. Strain the pan juices into
a small pan, remove any excess oil, and reduce the liquid down to about 1 1/4
cups. Take a wooden spoon and mark
it so that you know how deep 1 1/4 cups is in that pan you are reducing the
Carve meat into thin slices and serves with the pan juices.
Gewurztraminer or other slight acidity, sweet, bitter and wine goes great
with roasted small red potatoes in their skin and fresh sautéed spinach.