MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer-Braised Pork Butt
 Categories: Pork, Stews, American, Beer
      Yield: 10 Servings
 
      5 lb Boneless Boston pork butt
      3 tb Vegetable oil
           Coarse salt and freshly
           -ground pepper; to taste
      2    Stalks celery; diced
      2 md Onions; diced
      8    Cloves garlic; minced
      1    Whole plum tomato; diced
    1/2 c  Balsamic vinegar
     48 oz Dark beer; Guinness Stout
      1    Whole baking potato or Idaho
           -potato; peeled 1" cubes
      1    Whole sweet potato; peeled
           -1" cubes
      1    Whole turnip; peeled 1"
           -cubes
      1    Celeriac; peeled and diced
      2    Parsnips; peeled and diced
      2    Carrots; peeled and diced
    1/2 c  Parsley; chopped for garnish
 
  Heat oven to 250 degrees F. Rub pork butt with oil, and season
  liberally with salt and pepper. In a large Dutch oven, over
  medium-high heat, place meat fat-side down, and brown, about 5
  minutes on each side.
  
  Remove meat from pot, and pour off most of the remaining fat,
  reserving enough to saute the onions, celery, and garlic until
  translucent, about 5 minutes. Add tomato, and deglaze the pot with
  balsamic vinegar. Pour in beer, and return meat to pot. Bring to a
  simmer over high heat, and cover. Transfer to oven for 3 hours.
  
  After 3 hours, remove pot from oven, and skim off any excess fat.
  Add remaining vegetables, and cover. Return to oven for 45 to 60
  minutes. When finished cooking, the meat and vegetables should be
  fork tender.
  
  To serve, slice meat across the grain. Arrange meat slices on
  platter with vegetables, and sprinkle with parsley.
  
  Recipe by; Chris Schlesinger, East Coast Grill, Cambridge, MA
  Source: Martha Stewart http://www.marthastewart.com
  Posted to recipelu-digest by Valerie Whittle
 
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