Red Wine-Braised Pork Poutine

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C).

2. 2

   In a large Dutch oven or ovenproof pot over medium-high heat, brown the meat in half of the butter (2 tbsp). Season with salt and pepper. Set the meat aside on a plate. In the same pot, soften the vegetables. Deglaze with the wine. Add 2 cups (500 ml) of the broth, the tomato paste and meat. Bring to a boil. Cover and bake in the oven for 3 hours, turning the meat over once or twice during cooking. Remove from the oven. Set the meat aside on a plate and keep warm.

3. 3

   In a small pot over medium heat, melt the remaining butter. Add the flour and cook over medium heat for 2 to 3 minutes while whisking until a brown roux forms. Add the roux to the pot of braising liquid and cook for 2 minutes. Whisk in the remaining broth and continue to cook until the sauce is thick enough to coat the back of a spoon.