Kasseler a Roude Wäin
Pork in Red Wine
A hearty and flavorful dish featuring pork shoulder slow-cooked in red wine with aromatic vegetables and spices. This is a classic Luxembourgish comfort food, often served during colder months.
🧂 Ingredients
- 1.5 kg Pork shoulder(bone-in, cut into large chunks)
- 2 large Onions(sliced)
- 3 medium Carrots(peeled and roughly chopped)
- 2 Celery stalks(roughly chopped)
- 4 Garlic cloves(smashed)
- 2 Bay leaves
- 4 Thyme sprigs
- 4 Cloves
- 750 ml Dry red wine(such as Pinot Noir or Gamay)
- 250 ml Beef broth
- 2 tbsp Tomato paste
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Low and slow cooking is key for tender pork. - 2
Pat the pork chunks dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the meat helps achieve a better sear. - 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork chunks on all sides until deeply browned.
💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 4
Remove the pork from the pot and set aside. Add the sliced onions, chopped carrots, and celery to the pot. Sauté until softened and lightly browned.
💡 Tip: Scraping up any browned bits from the bottom of the pot will add flavor. - 5
Stir in the smashed garlic cloves and tomato paste. Cook for 1 minute until fragrant.
- 6
Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute.
- 7
Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
💡 Tip: Using a good quality red wine will significantly impact the flavor. - 8
Return the seared pork to the pot. Add the bay leaves, thyme sprigs, and cloves.
💡 Tip: Tuck the herbs and spices amongst the pork. - 9
Bring the liquid back to a simmer, then cover the pot tightly with a lid.
💡 Tip: Ensure the lid is a tight fit to prevent moisture loss. - 10
Transfer the pot to the preheated oven and braise for 3 hours, or until the pork is fork-tender.
💡 Tip: Check occasionally and add a splash more broth or wine if it looks dry. - 11
Once tender, remove the pork from the pot. Skim off any excess fat from the surface of the sauce.
💡 Tip: A spoon or ladle works well for skimming fat. - 12
If the sauce is too thin, you can simmer it on the stovetop to reduce it to your desired consistency.
💡 Tip: Alternatively, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). - 13
Remove and discard the bay leaves and thyme sprigs. Season the sauce with salt and pepper to taste.
💡 Tip: Taste and adjust seasoning before serving. - 14
Serve the pork with the red wine sauce, accompanied by mashed potatoes, boiled potatoes, or crusty bread.
💡 Tip: Garnish with fresh parsley if desired.
💡 Pro Tips
- ✓For a richer flavor, marinate the pork in the red wine with some of the aromatics overnight before cooking.
- ✓If you don't have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.
- ✓This dish freezes well. Let it cool completely before transferring to airtight containers.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add mushrooms (such as cremini or button mushrooms) along with the other vegetables.
- Incorporate a splash of brandy or cognac for an extra layer of flavor.
- For a spicier kick, add a pinch of red pepper flakes.