Charbonne

Recipe courtesy Au Gourmet De L'isle

Show: Episode:

Picture of Charbonne Recipe Photo: Charbonne Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 pounds boneless pork shoulder
  • 2 tablespoons butter
  • 1 clove garlic, chopped
  • 1 large onion, diced
  • 1 1/2 ounces flour
  • Salt
  • Freshly ground black pepper
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon cumin
  • 1/2 teaspoon tarragon
  • 2 bay leaves
  • 2 quarts red wine
  • 1 cup water
  • 10 ounces bacon, cut into small pieces
  • Boiled potatoes and croutons, for serving

Directions

Cut pork shoulder into small pieces. In a large pan, saute the pork in butter and garlic until golden brown. Add onion and cook until softened. Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir. Next add the wine and water and cover. Cook over low heat for 30 minutes. In a separate pan, saute the bacon until the fat has rendered and it's golden brown. After pork has been cooked for 30 minutes, add rendered bacon to dish. Cook for 30 more minutes. Serve with potatoes and croutons.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on September 03, 2006

    Flag

    pinofernandez

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 10, 2006

    Flag

    Recipe said it would serve 8. I think it would serve 4. Prep time in actuality about 30 minutes. I doubled all spices. Only needed 1.5 liters (which is what large wine bottles usually go byof wine. Didn't add any water. I will also double the amount of bacon next time. Very easy to make.You could also cook sliced potatoes in the pot if large enough - or thicken the sauce and pour over potatoes(Hate to waste the wine! I used boneless rib meat that was on sale - it only cost 2.79. After cooking, I drained the liquid into a large container for leftovers. There weren't any! The pork turned out very tender. I might add heat to spice it up a touch next time. Perhaps a bit of white pepper? Topped it with chives & bits of red pepper for color.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 29, 2004

    Flag

    Great for guests! Feeds alot for little... and it's good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.