![Brovada e Muset - Italian Beetroot and Pork Stew](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/brovada-e-muset-italian-beetroot-and-pork-stew--9d3af300-6237-4606-8d47-fef86c69c342.png)
Recipe
Brovada e Muset - Italian Beetroot and Pork Stew
Savory Harmony: A Hearty Italian Beetroot and Pork Delight
4.3 out of 5
Indulge in the rich flavors of Italian cuisine with this authentic recipe for Brovada e Muset. This traditional dish combines tender pork, earthy beetroot, and aromatic spices to create a comforting stew that will transport you to the heart of Italy.
Metadata
Preparation time
40 minutes
Cooking time
2 hours
Total time
2 hours and 40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Paleo, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Pescatarian, Kosher, Halal
Ingredients
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500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
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4 medium beets, peeled and sliced 4 medium beets, peeled and sliced
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 tomatoes, diced 2 tomatoes, diced
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2 tablespoons olive oil 2 tablespoons olive oil
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2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
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1 tablespoon honey 1 tablespoon honey
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1 sprig of rosemary 1 sprig of rosemary
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2 sprigs of thyme 2 sprigs of thyme
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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
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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.
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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.
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3.In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
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4.Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
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5.Return the seared pork to the pot and add the sliced beets. Stir well to combine all the ingredients.
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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.
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7.Adjust the seasoning with salt and pepper if needed.
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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.
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