Charbonne Recipe – Eats Now

Name: Charbonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 pounds boneless pork shoulder; 2 tablespoons butter; 1 clove garlic, chopped; 1 large onion, diced; 1 1/2 ounces flour; Salt; Freshly ground black pepper; 1/2 teaspoon sage; 1/2 teaspoon rosemary; 1/2 teaspoon cumin; 1/2 teaspoon tarragon; 2 bay leaves; 2 quarts red wine; 1 cup water; 10 ounces bacon, cut into small pieces; Boiled potatoes and croutons, for serving

Servings: persons

2 pounds boneless pork shoulder
2 tablespoons butter
1 clove garlic, chopped
1 large onion, diced
1 1/2 ounces flour
Salt
Freshly ground black pepper
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon cumin
1/2 teaspoon tarragon
2 bay leaves
2 quarts red wine
1 cup water
10 ounces bacon, cut into small pieces
Boiled potatoes and croutons, for serving

1
Cut pork shoulder into small pieces.
2
In a large pan, saute the pork in butter and garlic until golden brown.
3
Add onion and cook until softened.
4
Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir.
5
Next add the wine and water and cover.
6
Cook over low heat for 30 minutes.
7
In a separate pan, saute the bacon until the fat has rendered and it's golden brown.
8
After pork has been cooked for 30 minutes, add rendered bacon to dish.
9
Cook for 30 more minutes.
10
Serve with potatoes and croutons.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds boneless pork shoulder, 2 tablespoons butter, 1 clove garlic, chopped, 1 large onion, diced, and more.

Yes, Charbonne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charbonne

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