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Ingredients

• 8 ounces firm white pork fatback with rind
• ¼ cup chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh garlic
• 3 tablespoons Armagnac or brandy
• ¼ teaspoon Quatre Épices (page 231)
• 4½ to 5 pounds bottom round, sirloin tip, or midsection of the rump, trimmed of all fat
• Salt and freshly ground pepper
• 1 cup thinly sliced carrots
• 1 cup thinly sliced onions
• 2 cups dry white wine, such as Sauvignon Blanc
• ¼ cup white wine vinegar
• 3 tablespoons extra virgin olive oil
• Herb and spice bouquet: 4 sprigs parsley, 1 sprig thyme, 1 imported bay leave, 3 celery leaves, 2 whole cloves, 1 small cinnamon stick, and 2 cracked allspice berries, tied together in cheesecloth
• ½ tablespoon lightly cracked peppercorns
• 1 tablespoon rendered duck or pork fat
• 1 tablespoon grapeseed or corn oil
• 1 calf's foot or 2 small pig's feet, split
• 1 leek, split and well washed, or 6 shallots, peeled and sliced
• 1 medium tomato, peeled, seeded, and chopped, or ½ cup canned tomatoes, drained
• 2 garlic cloves, halved
• 3 cups unsalted chicken, veal, or beef stock, or a mixture
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil
• ¼ teaspoon freshly ground pepper
• ⅓cup heavy cream
• 1 tablespoon minced shallots
• 1 tablespoon chopped fresh flat-leaf parsley

Description

Chow