Magazine article Sunset

Let the Oven Do the Work

Magazine article Sunset

Let the Oven Do the Work

Article excerpt

AMONG THE APPEALS of a traditional simmered supper are the ease of putting it together, its no-fuss progress, and the delicious gravy that slow cooking produces.

Harold Johnson of Seattle lets the oven convert a pork roast to effortless tenderness while four root vegetables develop rich flavor as they gently stew in the pork broth.

Harold's Pig and Roots

1 boned pork shoulder or butt roast (about 3 lb.) Rich pork stock (recipe follows) 1 tablespoon minced fresh or 1 teaspoon rubbed dried sage leaves 3 tablespoons lemon juice 1-1/4 pounds carrots, peeled and cut into 2-inch pieces 1 pound russet potatoes, peeled and quartered 3/4 to 1 pound turnips, peeled and quartered 3/4 to 1 pound parsnips or rutabagas, peeled and quartered 1 large head (about 1-3/4 lb.) green cabbage, cored and quartered 1-1/2 tablespoons cornstarch mixed with 1/3 cup water Salt and pepper

Have your market trim pork of fat, then bone, roll, and tie the meat, saving the bones (or do this yourself).

Place meat in a 5- to 6-quart ovenproof pan on medium-high heat. Turn often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan. Cover very tightly and bake in a 325[degrees] oven for 1 hour.

Add carrots and potatoes to meat. Cover and bake until vegetables are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. …

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