Name: Pig’s Feet and Cabbage Braised in Beaujolais
Yield: Serves 4
Cuisine: France
Ingredients: 1 large fresh bouquet garni comprising 2 bay leaves, thyme, parsley or parsley root, lovage or celery and leek greens; 4 pig’s feet; 1 large head green cabbage; 3 garlic cloves, thinly sliced; 1 lb onions, coarsely chopped; 1 lb carrots, cut into sections; 1 thick slice streaky salt pork, weighing about ½ lb, cut crosswise into 8 sections; 1 tbsp olive oil; about 1 bottle of red wine; salt; large pinch of mixed dried herbs

Preparation info

Serves
4

Difficulty
Complex

Appears in

Ten Vineyard Lunches

By Richard Olney

Published 1988

About

Best results will be had with an earthenware vessel—pot-au-feu or daubière. If using a gas flame, protect it from direct contact with an asbestos mat or other heat disperser.

Ingredients

4 pig’s feet
1 thick slice streaky salt pork, weighing about ½ lb, cut c

Method

Immerse the pig’s feet in a pan of cold water, bring slowly to the boil and drain, then rinse in cold water. Set aside.

Over low heat, cook the bacon pieces in the olive oil until lightly colored. Add the carrots, onions and garlic, sprinkle with herbs and salt and cook, stirring from time to time, until the vegetables are softened and have begun to color lightly. Remove the bacon piece

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Pig’s Feet and Cabbage Braised in Beaujolais

Ingredients

Method

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