Summary

Ingredients

• 1.3 kg pork shoulder, released
• 3 tablespoon olive oil
• 3 onion (s)
• 4 cloves garlic
• 1 large carrot (s)
• 20 g wild mushrooms, dried
• 2 teaspoons peppercorns, spicy mixture
• 2 teaspoons Provence herbs, dried
• 120 ml brandy
• 400 ml red wine, dry
• 500 ml beef bouillon
• 200 g cream
• 200 g mushrooms, brown
• some cornstarch, possibly
• water, cold for mixing the starch

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Instructions

1. Cut the meat into long pieces. Finely dice the onions and garlic cloves, as well as the carrot.
2. Finely shred the pepper mixture (black, white and green peppercorns, as well as pink berries and some Szechuan pepper) with the dried mushrooms and herbs in a lightning chopper - alternatively, you can grind it in a mortar.
3. Heat the olive oil in a large saucepan and fry the meat until it is brown all over. Remove and set aside.
4. If necessary, add a little oil and fry the onion, garlic and carrot cubes in it. When they have taken on a nice color, add the pepper, mushroom and herb mixture and roast for another 2 - 3 minutes. Deglaze with the brandy and let it boil down completely.
5. Then deglaze again with the red wine and let it boil off completely. Deglaze a third time with the bouillon. Put the meat cubes back in the saucepan, close the lid and let the ragout simmer over a mild heat for about 1 hour.
6. In the meantime, clean the mushrooms and cut them into not too small pieces. After this first hour, add the ragout and the cream. Bring everything to the boil again and simmer gently for another 1/2 hour. If necessary, add a little more hot broth.
7. Season to taste and thicken with a little cornstarch mixed with water.
8. By repeatedly allowing the liquids to boil down, the sauce gets an incomparable, intensely spicy taste.
9. Bread dumplings and turnips are an excellent accompaniment to this savory dish.