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Brawn in Peverade
In Pepper Sauce18
- Difficulty
Easy
By Peter Brears
Published 2008
Ingredients
2 lb 900 g 8 oz 225
Method
Plunge the joint into a large pan of boiling water, and simmer for 1¼ hours.
Parboil the onions for 10 minutes, then drain.
Simmer the wine and cinnamon for 5 minutes, and strain into a clean pan, with the onions and ground spices.
Drain the joint, cut into cubes, add the wine, etc., and simmer for 10–15 minutes, before serving.
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