Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small pieces
- 1 lb. turnips, peeled and diced
- 1 lb. beets, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup red wine
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/4 cup olive oil
Special Equipment Needed:
- Large pot
- Wooden spoon
- Immersion blender or food processor
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic, and cook until softened, about 3 minutes.
4. Add the turnips, beets, red wine, apple cider vinegar, water, salt, black pepper, paprika, cumin, cinnamon, nutmeg, allspice, and cloves.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the vegetables are soft.
6. Remove from heat and let cool slightly.
7. Using an immersion blender or food processor, blend the mixture until smooth.
8. Serve hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb.
- Turnips can be substituted with potatoes or parsnips.
- Beets can be substituted with carrots or sweet potatoes.
- Red wine can be substituted with beef broth or vegetable broth.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add chopped kale or spinach for added nutrition.
- Top with crumbled feta cheese or goat cheese for added flavor.
- Add a dollop of sour cream or yogurt for creaminess.
Tips and Tricks:
- Use a large pot to prevent the mixture from boiling over.
- Stir occasionally to prevent sticking.
- Adjust seasoning to taste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in individual bowls or on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh parsley
- Fresh thyme
- Crumbled feta cheese
- Dollop of sour cream or yogurt
Pairings:
- Crusty bread
- Roasted vegetables
- Green salad
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the mixture is too thick, add more water or broth to thin it out.
- If the mixture is too thin, let it simmer for a longer period of time to reduce the liquid.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Muset e Brovada is a traditional dish from Friuli-Venezia Giulia, a region in northeastern Italy. It is typically made with pork and turnips or beets, and is often served during the winter months.
Flavor Profiles:
Muset e Brovada has a rich, savory flavor with a hint of sweetness from the beets. The spices add warmth and depth to the dish.
Serving Suggestions:
Serve hot or cold as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A