MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Pork Collioure Stew
  Categories: Meats, Soups, Main dish
       Yield: 8 servings
  
    4.00 lb Pork shoulder
            - trimmed of fat,
            - cut into 1-in cubes
    0.50 tb Salt
    0.50 ts Ground black pepper
    0.25 c  Vegetable oil
    1.00 md Onion
            - peeled and roughly chopped
    2.00 tb Flour
    2.00 c  Dry white wine
    0.25 c  Tarragon vinegar
    2.00 tb Grated horseradish
    2.00 tb Grainy mustard
    0.50 c  Fresh lemon juice
    4.00 c  All-purpose broth
            -OR low-sodium chicken broth
    2.00    Bay leaves
    4.00    Sprigs fresh thyme; -=OR=-
    0.50 ts -Dried thyme
    0.50 c  Whipping cream
    3.00 md Parsnips; peeled
            - and cut into 1-in rounds
  
   PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
   with desired salt and pepper. Heat the oil in a Dutch oven over
   medium-high heat on top of the stove. Add the pork, without crowding,
   and brown well on all sides. You may have to perform this operation
   in batches. Remove the pieces to a plate as they are brown. Pour off
   all but about 2 tablespoons fat. Reduce heat to low and replace the
   pot on the stove. Add the onion and cook 5 minutes, scraping up any
   brown bits that cling to the pan. Add the flour and cook another
   minute, stirring. Add the wine, vinegar and broth and bring to a
   boil. Return the pork to the pot with any juices on the plate and add
   bay leaves and thyme. Cover tightly and transfer the pot to the oven.
   Cook for 1 1/4 hours, or until meat is barely tender. Remove the
   casserole from the oven and, using a slotted spoon, remove the meat
   from sauce and set aside. Strain the sauce through a fine sieve into
   a container and discard onions and herbs. Replace the meat in the
   pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
   and replace in oven for 20-to-30 minutes or until meat is tender and
   parsnips are cooked. Remove from oven and serve with boiled potatoes
   or buttered noodles.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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