Stewed pork ham with vegetables
6 servings
30 minutes
Braised pork ham with vegetables is a classic dish of Russian cuisine, symbolizing comfort and home warmth. The roots of the recipe go back to village cooking, where meat was simmered slowly to allow the aromas to fully develop. The combination of tender pork ham soaked in wine and broth with caramelized vegetables creates a rich flavor with the light sweetness of parsnip and carrot, complemented by the spiciness of sweet pepper. The slow cooking makes the meat incredibly tender, and the juices that soak into the vegetables turn into a thick, rich sauce. This dish is perfect for a leisurely family dinner, especially in cold weather when you crave something warm and hearty. Serving it with mustard adds a spicy note, making each forkful even more memorable.
1
Place the onion in a bowl and pour boiling water over it, leave for 1 minute, then dry. Cool and peel.
- Onion: 300 g
2
Cut the carrot and parsnip in half, then into small pieces. Remove the seeds from the pepper and cut it into cubes. Melt half of the butter in a large skillet, add the onion, carrot, parsnip, and pepper, and sauté, stirring, until golden.
- Carrot: 2 pieces
- Parsnip: 3 pieces
- Orange sweet pepper: 1 piece
- Butter: 40 g
3
Transfer to a plate. Melt the remaining butter, add the meat, and brown on all sides. Increase the heat and pour in the wine. Bring to a boil, then add the chopped tomato and broth. Bring to a boil again, reduce the heat to low, cover, and simmer for 2 hours, turning once.
- Butter: 40 g
- Pork ham (leg): 1.5 kg
- Dry red wine: 3 tablespoons
- Tomatoes: 1 piece
- Beef stock: 250 ml
4
Add vegetables and simmer, covered, for another hour.
- Parsnip: 3 pieces
- Carrot: 2 pieces
- Orange sweet pepper: 1 piece
5
Transfer the meat from the pan and wrap it in foil, let it rest for a while.
- Pork ham (leg): 1.5 kg
6
Make a strong fire again and bring the juices in the pan with vegetables to a boil, simmer for 10 minutes. Add salt.
- Onion: 300 g
- Carrot: 2 pieces
- Parsnip: 3 pieces
- Orange sweet pepper: 1 piece
- Pork ham (leg): 1.5 kg
- Dry red wine: 3 tablespoons
- Tomatoes: 1 piece
- Beef stock: 250 ml
- Butter: 40 g
7
Cut the meat into pieces and serve with vegetables, drizzled with juices from the pan. Serve with mustard.
- Pork ham (leg): 1.5 kg
