This is just about the tastiest meal I’ve ever put on the table! The pork is cooked long and slow buried in and around caramelised sweet onions resulting in meltingly tender slices of meat and a luscious sweet & savoury onion gravy. The secret is to use the same weight of onions to meat!
Some recipes are just intriguing don’t you think? You see them, they play around in your head for a few days or weeks even until you can resist no more and you just have to make them.
This was the case with a recipe I saw on David Lebovitz a couple of months ago for braised beef brisket where he used the same weight of onions to meat. No broth.
In short this is what he did:
- Caramelised same weight of onions as meat
- Added a chopped carrot, herbs and garlic
- Smeared meat with tomato paste
- Braised for 90 minutes
- Sliced meat and submerged back in the pan covered with onions and gravy
- Cooked for further 2 hours
I was intrigued. I wasn’t sure. But I just had to give it a try.
And it was every bit as good as I anticipated – and more. Much, much more.
As promised, the caramelised onions sweated down over a few hours of slow braising resulting in something akin to braised beef in French onion soup.
There’s something deeply soul satisfying when you produce a meal that takes very little effort, requires the cheapest cuts of meat and basic vegetables and yet results in a meal that renders you speechless with satisfaction!…