2 lb pork brisket, cubed
4 tbsp oil
5 oz red onion, diced
3 oz celery, chopped
2 oz carrots, peeled and chopped
3 cups beef stock
1 cup red wine
½ tsp dried thyme
salt and ground black pepper, to taste
Heat the oil in a large skillet. Add pork and sear until golden on all sides. Set aside.
Pour any excess fat. Saute the onion and thyme in the same skillet until translucent.
Deglaze with red wine and reduce briefly.
Pour in some beef stock and simmer for 2 minutes.
Transfer everything, including the pork brisket, onto a crockpot and cook on Low for 4 to 5 hours, or until the meat is tender.
Add the carrots and celery then season with salt and pepper. Continue to cook for at least an hour. Serve and enjoy!
Sugar: 4g
:
Calcium: 75mg
Calories: 818kcal
Carbohydrates: 9g
Cholesterol: 163mg
Fat: 62g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 30g
Polyunsaturated Fat: 8g
Potassium: 1214mg
Protein: 43g
Saturated Fat: 19g
Sodium: 514mg
Trans Fat: 1g
Vitamin A: 2486IU
Vitamin C: 6mg
