This is the perfect time of year because apples are flying errr…falling off the trees.  When Heather came home with apple cider that was made with maple syrup (The Saint by Crispin) the drunk inside me goes ohhh…..going to be a good weekend but then the evil pork genius side kicked in and goes this would make an awesome pig bath especially when it all starts with bacon grease.

If you have not tried this stuff you must run your butts to the latest liquor store and buy some.  Not only is it great for drinking but culinary wise this cider is freaking amazing.

Without further rambling I am off to crack open another one and enjoy the fall weather…………

Ingredients:

• 2 lbs of pork shoulder cut in 1 inch cubes
• All purpose flour
• bacon grease
• 1 onion
• 4 cloves of garlic
• 1 liter of crispin with maple aka “The Saint” (or 2 bottles of regular hard cider)
• Tablespoon of fresh sage
• 2 bay leaves
• pinch of crushed red pepper
• 2 carrots
• couple handfuls of quartered red potatoes
• 1 medium head of cabbage
• 1 granny smith apples cut into small dice

Steps to success:

1. Flour the pork. Add in a couple tablespoons of bacon fat in a large Dutch oven over high heat. Brown the pork and set aside.
2. Drain all but 1 TB of fat and add in the onion and cook until softened. Add in garlic and cook for 30 more seconds.
3. Add in the crispin, crushed red pepper, pinch of salt, black pepper, sage, bay leaves, and pork. Cover and simmer for about and hour.
4. Add in the carrots and potatoes. Cover and simmer for 15 more minutes.
5. Add in the cabbage and apple on top. Cover and simmer for 30 more minutes or until the cabbage is soft, pork pulls away, and the potatoes are done.

Serve and enjoy!

“no one wants to bring brisket to a cookie exchange”

I present to the jury evidence marked exhibit seven, a backyard BBQ.  Which is going to get more love and draw more ooh and ahhs an oven filled with cookies or a brisket on a smoker that has the sweet mesquite smoke bellowing out of it?

The item in bag labeled four is corned beef and cabbage.  On St. Pattys Day would you rather have a green cookie or this?

In her defense she did say cookie exchange but would anyone really object if I showed up with a pan full of slow smoked brisket instead of some type of cookie?  Bueller??? Bueller??  Exactly.  I rest my case…..

Of course I am biased since I have yet to figure out how to grill or braise cookies.

I am sorry for those who wanted another BBA post (yes we are pretty much close to caught up).  However, I must continue to defend brisket from the evil cookie monster in the form of a joyous Romanian dish, tochitur ardeleneasc aka Transvlanvia Stew.  Besides the weird name in true Romanian fashion it is poor people food and whatever the freak you have laying around the house goes into the pot.  It also makes enough to feed a small army…………..

For this recipe you will need:

• 1 head of cabbage (couple pounds) sliced thinly
• Couple pounds of brisket
• Couple pounds of pork (I used a smoked ham hock however, ribs, shoulder, or any good fatty cheap cut of pork will work wonderfully).
• Couple springs of savory
• Tablespoon of fresh dill
• 1 onion sliced thinly
• 3 cloves of garlic finely diced
• Couple bay leaves
• 2 teaspoons paprika
• 1 tablespoon tomato paste
• 1/2 cup Sour cream
• Bacon grease (if you lack bacon grease shame on you for one but grab the canola or butter)
• Water

Step to success:

• Place the brisket and pork in a large stock pot and pour enough water over the meat to cover by an inch or so.  Bring to a boil, reduce to a simmer, and cook until the meat is close to finish (about a hour and a half).  I cheated and used the crock pot on low for four hours.
• Remove the meat and cut into 1 inch cubes.
• Strain the meat water and set aside.
• In a large stock pot over medium-high melt the bacon grease (or *sigh* oil) and add the onions.
• Cook the onions until softened (about 5 minutes) and add in the garlic, tomato paste, and paprika and cook for another minute.
• Add in the cabbage, diced meat, meat water, savory, and bay leaves.  Bring this mixture to a boil, reduce to a simmer, and cook until the cabbage is softened (about 30 minutes).
• Stir in the sour cream and dill.

Serve and enjoy!