In our new Cooking with Fire series, we're bring you a collection of recipes using an authentic (and possibly homemade) wood fire oven.
MasterChef contestant Eliott Brookes will guide you through delicious recipes that are bound to tickle your tastebuds and leave you wanting more.
The wood fire cooking craze has the world's best chefs talking, and we can't think of a better way to cook wild pork.
This recipe is for a 1.5 - 2kg joint of meat, although it can be done with whole legs of lamb, osso buco or cheaper cuts of meat - the slow cooking will tenderise the meat to perfection.
For more on the wood fire cooking craze including contributions from Jamie Oliver and Al Brown check out the video to the left.
BRAISED WILD BOAR
|3 cups beef stock|
|2 cups red wine
|1 cup onions - large dice|
|1 cup carrots - large dice|
|1 cup celery - large dice|
|4 cloves garlic, chopped|
|150g tomato paste|
|2 can chopped tomatoes|
|¼ cup Olive Oil
|Rosemary, 3 stalks|
|2 bay leaves|
|Salt and pepper to taste|
NEED TO KNOW
|Type of dish||Slow cooker|
1. Put all the ingredients apart from the meat into a large oven dish with a lid. Stir until tomato paste is combined with the liquid, add joint of meat. Make sure the meat is completely covered in liquid (add more wine or stock if necessary).
2. Cook in the pizza oven with the lid on at approx 200c for at least 3 hours. Check every half hour that the liquid is not reducing too much and turn meat if needed to avoid the top drying out. Depending on your pizza oven this could take more or less than 3 hours.
3. When the meat falls away from the bone its ready to enjoy. The liquid would have reduced to a thick gravy consistency. If you find the gravy is too thick add stock and cook out for 10 minutes.
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