Ingredients with Measurements:
- 2 lbs pork tail, cut into pieces
- 1 lb mushrooms, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large casserole dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pork tail pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove the pork tail from the skillet and set aside. Add the onions and garlic to the skillet and cook until softened, about 3-5 minutes.
4. Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
5. Add the red wine, beef broth, tomato paste, thyme, and rosemary to the skillet. Stir to combine and bring to a simmer.
6. Return the pork tail to the skillet and season with salt and pepper to taste. Cover the skillet and simmer for 1 hour, or until the pork tail is tender.
7. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, or until the mixture is lightly browned.
8. Add the butter and flour mixture to the skillet and stir to combine. Cook for an additional 5-10 minutes, or until the sauce has thickened.
9. Transfer the pork tail and mushroom mixture to a large casserole dish. Sprinkle the breadcrumbs and Parmesan cheese over the top.
10. Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Fat per serving: 22g
- Carbohydrates per serving: 24g
- Protein per serving: 35g
Substitutions for ingredients:
- Pork tail can be substituted with pork shoulder or pork belly.
- Red wine can be substituted with beef broth or chicken broth.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced potatoes or carrots to the casserole for extra vegetables.
- Use chicken or beef instead of pork tail for a different flavor.
- Add chopped herbs, such as parsley or thyme, to the breadcrumb topping for extra flavor.
Tips and tricks:
- Make sure to brown the pork tail well before adding it to the skillet. This will help develop a rich flavor in the casserole.
- Use fresh breadcrumbs instead of store-bought for a better texture.
- Let the casserole cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or thyme, before serving.
Garnishes:
- Fresh herbs, such as parsley or thyme
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted carrots
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the sauce is too thin, add a little more flour and butter to thicken it.
- If the casserole is too dry, add a little more beef broth or red wine to the skillet.
Food safety advice:
- Make sure to cook the pork tail to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Casseroles have been a popular dish in many cultures for centuries. They were often made with leftovers and were a way to use up ingredients that might otherwise go to waste.
Flavor profiles:
- This casserole has a rich, savory flavor from the pork tail and mushrooms, with a hint of sweetness from the red wine.
Serving suggestions:
- Serve the casserole with a crusty bread to soak up the sauce.
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