Recipe - Beer-Braised Pork Butt

5 pound Boneless Boston pork butt
3 tablespoon Vegetable oil
Coarse salt and freshly
ground pepper; to taste
2 Stalks celery; minced
2 md Onions; minced
8 Cloves garlic; minced
1 Whole plum tomato; minced
One half cup Balsamic vinegar
48 ounce 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 minced
2 Parsnips; peeled and minced
2 Carrots; peeled and minced
One half cup Parsley; chopped for garnish

1. Heat oven to 250 degrees. Rub pork butt with oil, and season liberally
with salt and pepper. In a large Dutch oven, over mediumhigh heat, place
meat fatside down, and brown, about 5 minutes on each side.

2. Remove meat from pot, and pour off most of the remaining fat, reserving
enough to saut‚ 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.

3. 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.

4. To serve, slice meat across the grain. Arrange meat slices on platter
with vegetables, and sprinkle with parsley.

NOTES : Special thanks to Chris Schlesinger; Owner and chef East Coast
Grill; 1271 Cambridge Street; Cambridge, MA 02139; 6174916568
Recipe by: Martha Stewart http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
6, 1998