Here is in-your-face stew, which says to the cold winter season: Bring it on. Nothing is bashful about this stew. Fortified with wine and spirits, perfumed with rosemary and juniper, this is a hearty slow-cooked wonder and a perfect vehicle for pork. The key ingredient, of course, is the Armagnac, a French cognac derived from grapes, in which inky prunes macerate, before the whole lot is dumped into the stock. Just be sure to pour yourself a little to enjoy before and after this rich and warming meal.
Pork Stew with Prunes and Armangnac
Serves 6 to 8.
3/4 cup Armagnac brandy
2 tablespoons olive oil
Freshly ground black pepper
3 pounds pork shoulder meat, excess fat trimmed, cut into 2-inch chunks
4 ounces bacon, coarsely chopped
2 large carrots, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 bottle full bodied red wine
2 bay leaves
1 bouguet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, handful of parsley leaves
Combine prunes and Armagnac in a bowl. Let sit at least one hour.
Preheat oven to 325 F. Heat olive oil over medium-high heat in a dutch oven or oven-proof pot with lid. Season the meat all over with salt and pepper. Sauté in batches, without overcrowding, until brown on all sides. Transfer meat to a bowl. Add bacon to dutch oven and sauté until the fat renders. Add carrots and onion. Sauté 5 minutes. Add garlic and sauté 1 minute. Return meat to the pot with any accumulated juices. Add prunes with Armagnac, wine, bay leaves, bouquet garni, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer. Cover pan and transfer to oven. Bake until meat is very tender, 2 1/2 – 3 hours. Remove from oven and taste to check seasoning. Remove and discard bay leaves and bouquet garni. (Stew may be prepared up to two days in advance. Warm over low heat or in a 300 F. oven before serving.) Serve with mashed potatoes or polenta.