Recipe: Oatmeal stout-braised pork daube

Total time: 4 hours

Servings: 6

Note: From Sang Yoon of Father’s Office. Serve with Trois Pistoles or Anchor Porter.

3 1/2pounds pork cheek meat or pork butt

Salt and black pepper

Flour

2 tablespoons olive oil, divided

2 large carrots, chopped

1/2medium brown onion, chopped

2 stalks celery, chopped

3/4 cup diced apple-wood-smoked bacon (preferably dry-cured)

1 tablespoon tomato paste

18 ounces (2 1/4 cups) Young’s Oatmeal Stout

8 ounces (1 cup) North Coast Old Rasputin Imperial Stout

2 cups brown veal stock

3 bay leaves

1 sprig fresh thyme

4 tablespoons aged Sherry or balsamic vinegar

6 cloves garlic, smashed

2 tablespoons honey

4 tablespoons ( 1/2 stick) unsalted butter, softened

1. Heat the oven to 275 degrees. Season the pork with salt and black pepper and lightly dredge in flour (if using butt, cut into 3-inch cubes). In a hot skillet, sear the pork pieces in 1 tablespoon olive oil until light brown on all sides and reserve.

2. In a large ovenproof cast-iron casserole or saucepan, sauté the carrots, onion, celery, bacon and tomato paste in olive oil until the onions begin to turn translucent, about 4 minutes. Add both beers and bring to a boil. Add the veal stock and bring to a simmer.

3. Remove from the heat. Add the bay leaves, thyme, vinegar and garlic. Add the pork pieces and cover loosely so that steam will escape and the liquid will reduce while cooking (one technique is to cover the pan with a piece of parchment paper with a vent cut into it). Bake for 3 hours.

4. Remove the pork and bacon pieces and reserve (pork should be falling-apart tender). Strain the remaining liquid (there should be about 1 cup) through a fine-mesh sieve. If you have more, reduce the sauce over medium heat until you have 1cup. Cool. Everything up to this point can be done 1 day before serving.

5. Before serving, bring the sauce to a slow boil and reduce by one-third. Add the honey and salt and pepper to taste to the reduced sauce. The sauce should coat a spoon.

6. Add the reserved pork and bacon pieces to the sauce and reheat for about 7 to 8 minutes over low heat, covered.

7. Add the butter and allow it to incorporate in the sauce by swirling the pan just before serving. Serve with wilted greens such as chard, kale, escarole or Tuscan cabbage as well as mashed potatoes or creamy polenta.

Each serving: 751 calories; 54 grams protein; 17 grams carbohydrates; 1 gram fiber; 46 grams fat; 17 grams saturated fat; 199 mg. cholesterol; 490 mg. sodium.