I think Monday has become one of my favorite days of the week. Here’s why:
1. My Pilates class is offered Monday, Wednesday and Friday mornings. Going on Monday morning is a refreshing way to start the week off right.
2. I found an exciting new volunteering opportunity: teaching elementary-aged kids how to cook as part of an after-school program every Monday. I’m meeting with the organizer today to go over logistics, and we start next week!
3. I actually really love my work. I’ve recently taken on more responsibility (and hours) at my part-time job, and even when I’m answering the same question for the fifth time or fighting with our website, I’m happy. I feel so, so lucky to have this job.
4. Did anyone else watch the series premier of Alcatraz last week? Halfway through, I turned to Dan and said “we’re totally going to get sucked in and watch every week, aren’t we?” I’m excited to cuddle up on the couch with Dan and the dog tonight to watch the next installment.
5. Meals made of leftovers from Sunday dinner are awesome. Not in the “let’s reheat this container of leftovers” sense, but in the “let’s make something new and different with these leftovers” way. With the leftovers from this braised pork, I’m making a hearty side dish or vegetarian entree. All I need to do is cook up some quinoa in the leftover sauce (supplemented with a little water if necessary), then tossing in the remaining vegetables. That’s all it takes!
Since it takes nearly 2 hours for everything to cook, you may choose to pass on this for a weeknight meal, depending on how crunched for time your evenings are. But it makes an excellent Sunday dinner. And one that only requires one pot, to boot!
- 2 tablespoons extra virgin olive oil
- 1 1/2 pound Boston butt (pork shoulder)
- 3 cloves garlic, minced
- 5 medium carrots, sliced into 1/2" coins
- 1 1/2 pounds brussels sprouts, halved with outer leaves removed
- 1 medium bulb fennel, chopped
- 1 1/2 cups dry red wine
- 2 1/2 cups chicken or vegetable stock
- 1/4 cup tomato sauce
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- Preheat the oven to 300F.
- Season the Boston butt well with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high. Sear the meat on all sides, about 1-2 minutes per side (including the edges). Remove from the pan and set aside.
- Add the garlic and vegetables and cook, stirring often with a wooden spoon, until tender and beginning to brown, about 5-8 minutes.
- Add the wine and scrape the bottom of the Dutch oven with the spoon to loosen any stuck bits of vegetables or meat.
- Place the Boston butt on top of the vegetables. Cover with the broth and tomato sauce and sprinkle with flour so that the sauce will thicken as it cooks.
- Cook, covered, at 300F for 1-1 1/2 hours.
- Serve the meat with the vegetables and sauce.
Make Ahead and Storage
Chop the vegetables the day before to cut down on prep time. Cover and refrigerate until ready to cook.