French-style pork stew from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

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Notes about this recipe

  • twoyolks on January 10, 2016

    The broth had good flavor. The cabbage melted into the background. The pork was tender but rather bland. The ham hock was a bit too strong. The best meat was the kielbasa. The carrots seemed a bit out of place.

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