Pork and pork shanks in Brittany

Since moving back to Brittany, I have slowly rekindled my love with pork – even though I am not usually a big meat eater. But Brittany is indeed France’s biggest pork-producing region and naturally features heavily in its cooking repertoire. Pork is also an inexpensive meat to shop for here, which is why we often turn to it at the grocery store and at the market. Pork shoulders, pork chops, shanks, belly, pork pâtés and rillettes – if you like pork, Brittany is definitely the place to be!

Of all the pork pieces available, my husband (who is Canadian and recently moved to France with me) was very surprised to find pork shanks were so popular and affordable here. They’re in fact a beloved piece of meat here, as they’re full of flavor, economical and easy to prepare when braised. 

So today I wanted to share with you this very typical method from my home region for cooking pork shanks – slowly braised in beer. This easy method ensures the meat turns fork tender every time and creates such a delicious sauce too. As a personal touch, I like to add spices like cinnamon and cloves, as they complement the beer flavor nicely and add extra warmth to this dish. 

What are pork shanks exactly? 

Pork shanks, known as “jarrets de porc” in French, are an incredibly popular piece of meat in France. Pork shanks come from the front forearm of the pig and are known to be an affordable, lean, yet tough cut of meat. They can in fact turn chewy when cooked incorrectly. However, if you braise them slowly for a long period of time, they turn utterly tender and succulent. This is why you will often find beer-braised and cider-braised pork shank recipes in Brittany. 

Pork shanks are almost always sold bone-in and with the skin on. This means the bone and skin also give the braising liquid a lot more flavor. 

The key to this recipe is to never allow the braising liquid simmer or bowl, or it will toughen the meat. Instead, let the pork shanks cook slowly for about 3 hours until they turn fork tender. 

I think this recipe is thus best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but it takes more than 3 hours to achieve, so plan accordingly.

Cooking notes: 

• What beer to choose? For this recipe, I recommend using an Amber ale. This type of beer has a medium to high cereal character. It provides delicious roasted flavors and caramel notes to this dish, without being too sweet or overpowering.  Amber Ales are quite popular in Brittany, and known as “Ambré”. You may be lucky enough to find some of our brews in North America. But if you can’t, Amber ales are also very easy to find in North America and will provide a very similar taste. You can find a few suggestions here.  
• Equipment: To achieve this recipe, you will need a heavy bottomed Dutch-oven (about 6-quarts) or a large casserole that can go from the stove top to the oven.
• For this recipe, make sure you purchase fresh pork shanks – not cured or smoked. 
• Pork shanks almost always come bone-in and with the skin on. Even if you’re not planning on eating it, keep the skin on during the cooking process; as it will impart a lot of favor to the meat and braising liquid. Once the shanks are cooked, you can then decide to remove it if you want. 

I hope you’ll love this Beer-Braised Spiced Pork Shanks as much as I do! If you have any questions, please leave a comment. 

If you enjoy pork recipe, I suggest you try my traditional French Braised Pork with Prunes recipe and my easy Pork Chops with Apples and Cider recipe. They are two rustic recipes hailing Brittany, my home region, that are perfect for any occasion.

You may also like:

• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

Beer-Braised Spiced Pork Shanks

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole fresh pork shanks, bone-in and skin on
1/2 tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) unsalted butter
1/3 lb (150g) shallots, peeled and thinly sliced
1 garlic clove, peeled and minced
1 lb (450g) carrots, peeled and roughly chopped
8 cloves
2 bay leaves
1 tsp ground cinnamon
½ tsp ground black pepper
3 sprigs of thyme
3 cups (750ml/24oz) Amber beer
1 cup (250ml) beef stock (ideally, low sodium)

Instructions

Step 1 - One hour before cooking, take the shanks out of the fridge. Season them with salt all over. Let rest to near room temperature. 

Preheat your oven to 320°F (160°C) with a rack in the lower middle. 

Step 2 - In a large Dutch oven or casserole, heat up the olive oil and butter on medium-high heat until it shimmers. Add the pork shanks and cook until golden all over for about 10 minutes, rotating the shanks every 2-3 minutes. When nicely golden all over, transfer the shanks to a plate. Do not clean the drippings in the Dutch oven. 

Step 3 -Turn the heat to medium and add the shallots, garlic and carrots. Cook for 7-8 minutes until the onion is glistening and fragrant. Add the pork shanks back into the Dutch oven, over the vegetables. Add the cloves, bay leaves, ground cinnamon, black pepper and thyme. Add the beer and stock. Bring to a simmer, cover with a lid and place in the pre-heated oven for 3 hours, turning the pork shanks after 1 hour and 30 minutes.  

Step 4 -After the 3-hour mark, check if the pork is tender by poking a pointy fork in it. If they still seem too tough, cook for 30 extra minutes. 

For serving, place the shanks in the middle of a shallow plate and pour the braising liquid with the vegetables over top. Serve with mashed potatoes, roasted potatoes or Gratin Dauphinois.

The post Beer-Braised Spiced Pork Shanks appeared first on Pardon Your French.

The Origin of the dish.

You can assuredly feel the strong influence of Belgian Flanders in this dish, with the brown ale being used to braise the meat, instead of wine, as is usually done in the rest of French Cuisine, in the famous Beef Bourguignon for instance. The Flemish region – straddling the Franco-Belgian border – is worldwide famous for its breweries and ales – which are very often used in the local cooking repertoire.

Just like in Belgium, the Carbonnade is a very popular dish in French Flanders and you can find it served in most “Estaminets” – the name given to the local bistros that serve typical regional food and drink, in the North of France. A traditional Carbonnade is made with brown ale, beef and brown sugar. But you can find different local twists on it – like rabbit replacing beef, and local speculoos cookies being crumbled into the sauce, as a substitute for traditional brown sugar. In fact, you can find a version of a Rabbit and Speculoos Carbonnade recipe in my cookbook, “Rustic French Cooking Made Easy”.

Tips for Success:

The Beef

As with any beef stew, perhaps the most important step is to start with the right cut of beef. For a Carbonnade, choose collagen-rich cuts (known as “stewing beef”) such as shank, sirloin tip, chuck roast, and blade.

Stay away from pre-packaged chunks, which tend to turn chewy once cooked. Instead, choose one or a few large pieces (2 1/2 pounds total), and then cut them into 1 1/2 to 2-inch cubes. Try to stay true to this cut size, as the cubes will shrink slightly as they cook. Go any smaller and they won’t hold up to the hours of stewing.

The Maillard Reaction

Another key to a great Carbonnade is the proper browning of the beef. Browning occurs over medium-high heat, where the beef proteins melt with sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. Do not rush this step – it is well worth it. Work in several smallish batches. Do not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch.

The beef pieces will render juice as they cook, but if there is enough space between the them, the juice will evaporate correctly. If the pieces are too close together, the juice will surround and boil them, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come off once browned.

What beer to choose for a Carbonnade?

A Fleminsh Carbonnade relies on brown ale to build a rich, sweet and salty gravy. Traditional recipes call for a deep Belgian Trappist Ale, such as a Dubbel or a stronger Tripel, if you want to build a darker, more intense gravy. 

These Belgian Trappist ales are dark brown in colour, with subtle bitterness and fairly heavy, round bodies which makes them perfect for cooking rich, earthy stews. They have a great cereal character and sweet, caramel-like malty notes which will show well in the Carbonnade – giving it that distinct sweet and salty appeal.

My suggestions are:

• Dubbels: Westmalle Dubbel, Chimay Premiere , La Trappe Dubbel, Rochefort 6.
• Tripels: Westmalle Tripel, Chimay White, La Trappe Tripel, Achel 8.

Belgian Trappist ales are usually fairly strong (6%-8% ABV), but don’t worry – most of the alcohol evaporates during the cooking process.

The pot

To achieve this stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven.

The timing

A Carbonnade is a big dish best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but the stew cooks for 2 1/2 hours, so plan accordingly.

But do know it is even better when reheated the next day, as the flavors meld and improve overnight in the fridge.

Serving

In Flanders, a Carbonnade will typically be served with French fries on the side. I personally love to serve it with boiled baby carrots, and/or boiled potatoes or egg noodles.

Summary of cooking tips:

• Use a heavy bottomed Dutch-oven (about 6-quartz). 
• For the beef, choose a collagen-rich cut such as shank, sirloin tip, chuck roast, and blade. Cut it into 1 1/2 to 2-inch cubes. Do not rush the browning of the beef. 
• For the beer, choose a Belgian Trappist ale, such as a Dubbel or a Trippel. 

I hope you’ll love this Flemish Beef and Beer Stew (Carbonnade Flamande) recipe as much as I do! If you have any questions, please leave a comment. 

More French Stews & Braised Meats to enjoy:

• Creamy French Tarragon Chicken
• Beer-braised Spiced Pork Shanks
• Shallots and Bacon Chicken Fricassee
• Classic French Beef Bourguignon
• Classic French Coq Au Vin  Rouge
• Classic French Coq Au Vin Blanc
• Chicken Chasseur (Classic French Hunter’s Chicken) 
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 

Flemish Beef and Beer Stew (Carbonnade Flamande)

Print Recipe

Serves: 6-8 people Prep Time: 30 minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)
Salt, fresh ground black pepper to taste
4 tbsp (56g) butter, divided
2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds
3 garlic cloves, peeled, left whole but lightly crushed 
3 tbsp (23g) all-purpose flour
1 1/2 cups (12 oz bottle) Belgian Trappist Ale
1 (250ml) cup beef stock
4 sprigs fresh thyme
2 bay leaves
1 ½  tbsp (18.75g) dark brown sugar

Instructions

Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking. 

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl. 

Pre-heat your oven to 325F (163C) with a rack in the middle.

Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized. 

Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.

Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes. 

Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender. 

Before serving, adjust seasoning if needed and discard of the thyme and bay leaves. 

The post Flemish Beef and Beer Stew (Carbonnade Flamande) appeared first on Pardon Your French.

This popular French dish hails from the Hauts-de-France, where they simply call it “Le Welsh”, and it is just a bit different than the actual Welsh version (and a bit more delectable if you ask me). It is usually thicker and more orange (with cheddar). It includes Dijon Mustard and Worcestershire sauce and is broiled with a healthy dose of brown ale for some malty savoriness. Surely, not a dish for the faint of heart – but oh so good.

Cooking notes:

• I used slices of a country-style loaf but you can use any bread of your liking. Pain de mie would work great here too.
• You can also add a thin slice of Parisian ham on each bread slice to turn it into a more substantial meal.
• I find that a brown ale works best for a welsh. It adds a subtle nuttiness and maltiness. If you are yearning for a deeper taste, you can opt for a stout. As a non-alcoholic substitute, milk works great.

Beer and Cheddar Welsh from Hauts-de-France

Print Recipe

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 13 minutes 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

4 slices of bread (or pain de mie)
2 tbsp (30g) Dijon Mustard
1 tbsp (15ml) Worcestershire sauce
3 cups (300g) Orange cheddar, grated
1 3/4 cup (≃400ml) Brown Ale

Instructions

Pre-heat your oven to 480°F (250°C) 

Toast the bread slices (in a toaster or in a lightly greased pan).

Sprinkle ¼ tbsp of Worcestershire sauce on each slice of toast and then spread ½ tbsp of Dijon Mustard. Lay the toasts flat in a oven-proof dish (do not overlap them).

In a medium saucepan, over medium-heat, heat up the beer and slowly whisk in the grated cheese until completely melted. 

Pour the beer + cheese mixture over the toasts (this will look like a lot of liquid, but the toasts will absorb some of it as they bake in the oven).

Bake for 10 minutes and finish off with 30 seconds under the broiler.

Enjoy immediately.

If you try this Beer and Cheddar Welsh recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

A recipe inspired 750g. 

Bon Appétit!

If you like Cheesy dishes, you might like: 

• Croque-Madame Sandwiches
• Cauliflower Ham and Cheese Gratin
• French-style Dutch Baby Pancake with Cheese and Chives

The post Beer and Cheddar Welsh from Hauts-de-France appeared first on Pardon Your French.