Be Our Guest Restaurant Braised Pork, Mashed Potatoes & Green Bean Jardinière

Braised Pork (Coq Au Vin Style) – Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Mashed Potatoes and Green Beans Jardiniere. Recipe from Be Our Guest Restaurant in the Magic Kingdom.

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Recipe: Be Our Guest Restaurant Braised Pork, Mashed Potatoes & Green Bean Jardinière

Course

Main Dish, Side

Cuisine

American, English

location

Be Our Guest Restaurant, Magic Kingdom

Servings

Ingredients

• 8 ounces carrots
• 8 ounces celery
• 8 ounces Onion
• 5 Cups Dry White Wine
• 5-6 sprigs Thyme fresh
• Salt/Pepper to taste

Sauce

• 2 cups Cabernet Sauvignon
• 1/2 cup Bacon raw Large diced
• 1 cup Mushroom cut into quarters
• 1 each Carrot Large dice
• 1/2 cup Onion Spanish large dice
• 2 cups Braising Liquid
• To taste Salt/Pepper

Mashed Potatoes

• 2 lbs. Yukon gold potatoes ¼’d
• 1 cup Heavy Cream
• 2 Tbsp. Butter
• Salt/Pepper to taste

Green Bean Jardinière

• 1 pound Green Beans
• 12 oz Onions Spanish
• 2 oz Red Peppers
• 2 T olive oil
• Salt/ Pepper to taste

Course Main Dish, Side Cuisine American, English location Be Our Guest Restaurant, Magic Kingdom Servings Ingredients 8 ounces carrots 8 ounces celery 8 ounces Onion 5 Cups Dry White Wine 5-6 sprigs Thyme fresh Salt/Pepper to taste Sauce 2 cups Cabernet Sauvignon 1/2 cup Bacon raw Large diced 1 cup Mushroom cut into quarters 1 each Carrot Large dice 1/2 cup Onion Spanish large dice 2 cups Braising Liquid To taste Salt/Pepper Mashed Potatoes 2 lbs. Yukon gold potatoes ¼’d 1 cup Heavy Cream 2 Tbsp. Butter Salt/Pepper to taste Green Bean Jardinière 1 pound Green Beans 12 oz Onions Spanish 2 oz Red Peppers 2 T olive oil Salt/ Pepper to taste

Instructions

1. Preheat oven to 325 degrees.
2. Cut pork butt into 3 equal pieces, season with salt and pepper and set aside.
3. Cut all of your vegetables into a large dice. Layer theses vegetables onto the bottom of your roasting pan. Place your pork on top of that and cover with wine and thyme.
4. Braise pork for 2 hours. Using tongs turn pork over and continue braising until meat is very tender, about 45 minutes longer if needed. Using slotted spoon, transfer pork to platter. Pork should be tender enough to pull apart with a fork. Feel free to continue cooking longer if necessary.
5. Strain any fat off of your remaining liquid. Set aside.

Sauce

1. Heat a sauté pan, and slowly render the bacon until it becomes crispy, remove and set aside.
2. Using the left over bacon fat, sauté the onions, carrots and mushrooms until they are soft.
3. Add the red wine and reduce by half
4. Add the remaining braising liquid. If your remaining liquid doesn’t equal 4 cups, compensate for the remaining amount with beef broth. Bring this to a boil. Reduce heat.
5. Continue to simmer until liquid becomes thick. Season with salt and pepper.

Mashed Potatoes

1. Combine potatoes with enough cold water to cover by 1 inch in a large saucepan.
2. Drain potatoes and return to pan over very low heat; add cream and butter, and mash. Season to taste with additional salt and pepper.

Green Bean Jardinière

1. Julienne all of the red peppers and Spanish onions.
2. In a sauté pan, heat oil on medium. Add onion and peppers. Sauté until vegetables are softened. Add Green beans and continue to cook until they are heated all of the way through. Season with salt and pepper.

Plating

1. Place a scoop of the mashed potatoes in your desired bowl. Spoon a hearty portion of your beautifully braised pork on top of that. Place the green bean jardinière to the side of that. Ladle some of your sauce over the top of the pork. Enjoy.