STINCO DI MAIALE ALLA BIRRA

Lo stinco di maiale marinato nella birra artigianale rivela una succosità straordinaria grazie alla cottura lenta. Una preparazione avvolgente che rende la carne tenerissima, pronta a staccarsi dall’osso e arricchita da una salsa densa e aromatica.

Roast pork shank on a terracotta platter with a bowl of cooked carrots, a knife, a fork and parsley.

Product categories:

1 kg Pork shank

1 Carrot

1/2 Stalk of celery

1/2 Onion

1 Sprig of rosemary

1 Bay leaf

200ml Beer

Cornflour to taste

Salt to taste

Pepper to taste

Juniper berries to taste

Dried apricots to taste

Pre-cool the blast chiller using the pre-cooling function to -30°C.

Place the meat on a chopping board and rub it with a mixture of herbs and spices (salt, pepper, rosemary, oil). Place the shank in a bowl, add the aromatics (carrots, celery, onion, juniper berries, bay leaves) and the beer. Blast chill the meat to +3°C using the blast chiller probe, then transfer everything into a vacuum-sealing bag.

Place in the vacuum drawer and marinate using the Chef function for 5 minutes (sealing level 2). Once the function has finished, cook in the 100% steam oven at 100°C for 2 hours. Then remove the shank from the bag, separating it from its cooking liquid, and continue cooking in a conventional oven at 170°C for 45 minutes. Finish cooking using the grill function at 250°C until golden brown.

Meanwhile, prepare a glaze in a large frying pan.

Reduce the cooking liquid from the shank with cornflour and add some dried apricots. Plate up the shank, garnishing with the glaze and apricots.

This is because the combined use of the three products that make up the Vitality System allows, through low-temperature cooking, the preservation of the products’ characteristics and the maximum enhancement of their flavours.

The Smeg vacuum drawer features the special Chef function: alternating cycles of compression and decompression speed up the marinating and infusion process.

In just a few minutes, you can prepare dishes that would take several days using traditional methods, such as alcoholic drinks, infusions and marinades.