Wednesday, July 20, 2011

Wheat Beer Soaked Pork Shoulder Steak with Garlic & Sage

Firkin Around...the kitchen.

Wheat Beer Soaked Pork Shoulder Steak with Garlic & Sage

Serves/Makes: 4

  • 2 pounds of trim, pork shoulder steaks.
  • bottle of wheat beer
  • 1 handful of fresh sage leaves
  • 2 coarsely chopped garlic cloves
  • 4 to 5 red potatoes, skin on and cut into chunks
  • 2 large handfuls of baby carrots
  • 2 green onions or substitute with equal amount of scallions
  • 3 or 4 small apples (side garnish)
  • Salt and freshly ground pepper to cover

How to cook the pork shoulder steaks:
  • Preheat oven to 400°F.
  • Wash the pork in cold water, once removed from its packaging.
  • Use a large baking dish or roasting tray. Lay the pork on the bottom of dish/tray. 
  • Place potatoes between the pieces meat so they will also get covered with the beer. 
  • Toss onions, carrots, garlic and whole sage leaves over the entire tray, on top of the pork steaks. 
  • Sprinkle everything evenly with the salt & pepper. Add beer to the dish so it will just about cover the pork steaks. 
  • If you need a little more liquid, use water, or more beer!.
  • Cover the tray with aluminum foil and place in the oven. Cook for one hour. 
  • Remove the foil. Cook for another 30 minutes, so the top of the pork starts to brown up in color and appears just above the beer/meat juices. 
  • Turn the meat over and lay on top of the vegetables. Cook for another 30 minutes. 
  • The pork should look browned but not burnt. The sauce should be moist but not too liquid when done. If necessary, add a small amount of water if everything appears to be drying out.
  • Remove from oven and serve. Add a few slices of fresh apples, when plating the meal.

Pair it with a refreshing wheat beer, of course!  Cheers to a great meal.

Firkin delicious!

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