Whether you're slow-braising pork with beets and onions for a Sunday feast or skewering beef for game night, Cabernet Wine Pairing Rub adds rich depth and bold warmth. A ‘simmer all day, sip while you stir’ kind of meal. In this dish, deeply savory pork, carries the heady spice of the rich Cab rub come together this earthy, comforting stew.
Serves 4-6
- 1 ½ pounds pork shoulder or meaty belly, cut into 1” pieces
- ¼ cup Cabernet Wine Pairing Rub
- 1 large red onion, peeled and sliced
- 1 large sweet onion, peeled and sliced
- 1 fennel bulb, tops trimmed and reserved for another use, halved and sliced
- 10 garlic cloves, minced
- ½ cup red wine (preferably what you are drinking)
- 1 ½ -2 cups stock (chicken, vegetable, or mushroom)
- 3 Bay leaves
- 1 ½ pounds beets (preferably a mix of red and golden) peeled, halved and cut into ½” wedges
- Season the pork with Cabernet rub and let rest.
- Set a large, heavy bottom pot, such as a Dutch oven over medium heat. When the pot is hot, add a scant bit of oil and the pork.
- Let cook undisturbed until one side has browned and the fat begins to render.
- Flip to sear another side to the same degree of doneness. Remove the meat and reserve.
- Remove all but 1 tablespoon of the rendered fat.
- In the same pot sauté the onions, fennel, and garlic until softened and aromatic, about 5 minutes.
- Deglaze the pot with red wine, using a wooden spoon to scrape up all the browned bits.
- Return the pork to the pot and add the stock, the bay leaves, and beets. Cover and bring the pot to a simmer over low heat.
- Cook until the beets are soft and the meat is tender, about 2 hours. Season with additional Cabernet Rub to taste.
