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Pork Daube with Polenta Crust
paired with our 2006 Graham Family Vineyard Pinot Noir

Daube is a classic French stew traditionally made with cubed beef braised in wine, vegetables and garlic

For Daube
1 1/2 t. cardamom seeds
2 T. cumin seeds
1 T. coriander seeds
2 T. fennel seeds
1 T. red pepper flakes
salt and pepper
1/2 c. garlic, chopped fine
2 sprigs oregano
6 sprigs thyme
3 lbs pork butt, cut into large chunks
3 T. olive oil
1 onion, chopped into large chunks
3 carrots, chopped on the diagonal into large chunks
1 head fennel, chopped into large chunks
2 fresh bay leaves
3 c. chicken stock
1 c. light to medium red wine
2 T. red wine vinegar
1 T. butter, softened
1 T. all purpose flour

For Polenta
5 c. chicken broth
1 1/2 c. polenta
(coarse cornmeal)
1 T. butter
1/4 c. parmesan, grated
salt and pepper

In a dry sauté pan, toast the cardamom, cumin, coriander and fennel until fragrant over medium high heat. Coarsely crush the spices using a mortar and pestle and mix with the red pepper flakes, salt and pepper. Sprinkle the spice
mixture plus half of the garlic over the pork and mix until combined. Let sit for 30 minutes.

Heat a large dutch oven style pan over medium high heat with two tablespoons of the olive oil. Brown the pork in batches keeping the remaining spices and garlic in the bowl, do not overcrowd the pan, set aside. Add the remaining tablespoon of olive oil, followed by the onion, carrots, fennel and the remaining spices left in the reserved bowl. Brown the vegetables over medium high heat, add the garlic and sauté until soft. Deglaze the pan with the vinegar, scraping all of the browned bits, add the chicken stock, red wine, bay leaves and pork. Cover and bring to a simmer. Simmer the daube partially covered for 2 to 2 1/2 hours until the pork is tender. Strain the pork and vegetables from the sauce,
reserving both. Knead the butter and flour with your fingers until well combined. Bring the sauce to a boil and slowly whisk in the butter/flour mixture. Boil the sauce until thickened, mix in the vegetables and meat and season to taste with salt and pepper.

Preheat the oven to 375 degrees. Bring the chicken broth to a boil. In a slow and steady stream, whisk the polenta in, lower the heat and simmer the polenta until cooked through, constantly stirring for about 10 minutes. Mix in the butter,
Parmesan, salt and pepper. Pour daube mixture into a 5qt shallow ovenproof casserole pan, spread the polenta over the daube and bake for 15 to 20 minutes until golden. Pour a glass of our Graham Family Vineyard Pinot Noir and
enjoy !

Serves six

Recipe by Megan Thomas