Brovada e Muset - Italian Beetroot and Pork Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 4 medium beets, peeled and sliced 4 medium beets, peeled and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 34g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork chunks with the balsamic vinegar, honey, rosemary, thyme, salt, and pepper. Allow the pork to marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the marinated pork and sear until browned on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
5. 5.
   Return the seared pork to the pot and add the sliced beets. Stir well to combine all the ingredients.
6. 6.
   Cover the pot and simmer on low heat for about 2 hours, or until the pork is tender and the beets are cooked through.
7. 7.
   Adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Brovada e Muset hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Beets — Look for fresh, firm beets with vibrant color. If pickled beets are not available, you can pickle them yourself by combining sliced beets with vinegar, sugar, and spices.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the cooking process.
• Serve the Brovada e Muset with crusty bread or polenta to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Brovada e Muset in deep bowls, allowing the vibrant colors of the stew to shine. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

To enhance the presentation, arrange a few slices of pickled beets on top of the stew before serving. This will add a pop of color and make the dish even more visually appealing.