Anticiplate

Erik finally decided yesterday that he wanted to open his 29 year old Cragganmore Single Malt Scotch. So, he needed me to cook a fantastic meal for all of his buddies that were going to partake in the sampling. I am not a huge fan of scotch, so I just watched. 

 

I also just like an excuse to cook a roast every once in a while, and feed the masses. 

 

I have never brined meat before, and now I feel stupid for even eating meat all these years without knowing of this amazing trick. Brining makes the meat more tender by hydrating the cells of the muscle tissue through osmosis. It makes a huge difference with the flavor and consistency of the meat. Especially pork, chicken, and turkey, which can be dry and bland if cooked improperly. 

 

There seem to be many brining formulas. Mostly though, I have noticed they all start with water, salt and sugar. Then, adding the herbs and spices seem to be the cook’s  preference. What is your formula for brining? 

 

 

Prep time: 15 minutes

Inactive prep time: 6 hours

Cook time: 1 hour 30 minutes

Serves 6

*Adapted by a recipe from Tyler Florence

 

1 center cut bone in pork roast (6 bones), about 4 lbs. 

1 gallon water

1 c. kosher salt

1 c. brown sugar

1 tbsp. whole peppercorns

1 bunch of fresh thyme, divided

Kosher salt and Cracked black pepper

Olive oil

4 carrots, peeled

1 head of garlic, split (skins left on)

1 onion, halved

2 shallots, halved

1 lb. sweet italian sausage

2 garlic cloves, slivered

Pinch of red pepper flakes

Pinch of fennel seed

1 1/2 lbs. broccoli rabe, trimmed (or you could substitute spinach)

2 c. chicken stock

2 tbsp. balsamic vinegar

1 tbsp. honey

1 tbsp. whole mustard seed

2 tbsp. fresh basil

6 large peaches, cut into 4 pieces each

2 c. apple juice

1 tbsp. salted butter

 

Line a large stockpot, or bucket, with a trash bag. Pour water into the bag with the salt and the sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine and close the bag. Refrigerate for 6 hours. Remove the pork from the brine, and dry thoroughly with paper towels. 

 

Preheat oven to 400 degrees. Lay thyme sprigs all over pork roast and season generously with salt and pepper. Then, secure with butchers twine to maintain shape. Coat a roasting pan with olive oil and set 2 burners over high heat until just smoking. Sear the pork, fat side down, until caramelized. Then, sear all of the other sides of the pork to caramelize the entire roast. Scatter carrots, shallots, onions, more thyme sprigs and garlic in the bottom of the roasting pan to flavor the pork drippings. Roast until a meat thermometer inserted into the thickest part of the meat registers to 150 degrees (about 55 minutes to 1 hour).

 

Heat 2 tbsp. olive oil in a large skillet over medium heat. Brown sausage links on all sides until cooked through. Remove links from pan and let cool. Slice then on an angle. Add slivered garlic, red pepper flakes, and fennel to pan. Then add the sausage back in. Let cook 1 minute. Add broccoli rabe, and chicken stock and cook until the rabe is wilted, about 5 minutes. Season with cracked black pepper and kosher salt, if needed. 

 

Whisk together the vinegar, honey, mustard seed, basil, and 1/4 c. olive oil. Toss peaches in the marinade. Place peaches, cut side down in a separate baking pan and roast with the pork for the last 15 minutes of cooking. 

 

Remove the pork from the oven, and let rest on the cutting board. Prepare pan sauce by removing all the aromatic vegetables and setting the pan over two burners over medium high heat. Deglaze the drippings with apple juice scraping up brown bits stuck to the bottom. Reduce by a third. Season with salt and pepper and swirl in 1 tbsp. of butter. 

 

Cut the twine off of the roast and carve. Serve with broccoli rabe, and peaches. Drizzle sauce over the meat before serving.