Irish Boiled Bacon…

 

 

 

 

 

 

3 tablespoons olive oil +1 tablespoons duck fat (optional)
(if you have never used a little duck fat in your cooking, your missing out)

1.5 – 2lb Irish Boiled Bacon (comes from pork shoulder)

2 cups  dry while whine (Sauvignon Blanc, Pinot Grigio or Pinot Gris)

2 cups chicken broth + extra if needed

1 teaspoon dried chervil
2 teaspoons dried fenugreek
2 teaspoons course salt
1 Tablespoon dry yellow mustard seeds
touch of cracked black pepper
10-12 rosemary needles
small bunch fresh parsley (chopped)

1/4 cup chopped green onions
1/2 cup sliced leek

5-6 garlic cloves (halved)

3-4 medium red potatoes (cubed)
1/2 head of cabbage (sliced)

additional salt and pepper to taste

In a 2 quart Dutch oven heat the olive oil and fat over medium high heat; sear the meat on both sides for 2-3 minutes. (or until it come loose without pulling)

 

Remove from heat and pour the wine and broth over the meat. Add the seasonings and herbs. Top with the onions, leeks and garlic cloves. Cover and place in the oven for 1 hour.    

 

Remove from the oven and place the potatoes and cabbage on top of the meat and broth. Add additional broth if needed. (the meat should be slightly covered with liquid)

 

Return to the oven for an additional 30-40 minutes until the meat is fork tender and the vegetables are soft.  Salt and pepper (optional)

 

I served it with additional mashed potatoes and crusty bread for dipping into the broth.

 

 

Yummy!