Braised Slab Bacon


Servings: 20


  • 5 lbs. whole slab bacon, preferably with the rind on
  • 3 carrots, cut into large dice
  • 2 large onions, cut into large dice
  • 2  stalks of celery, cut into large dice
  • 1/2 head of garlic, crushed
  • 1 inch of ginger, sliced and smashed
  • sachet of parsley, thyme, bay leaf
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 2 whole cloves
  • 1/2 cup white wine
  • 1/4 cup Armagnac
  • 6 cups good quality chicken stock, preferably homemade


  1. Preheat oven to 325 degrees.
  2. In a heavy braising pan, sweat the vegetables and spices in butter until they begin to soften and release their moisture.
  3. Deglaze the pan with white wine and Armagnac. Place the bacon on top of the vegetables and add the stock. Heat to a strong simmer.
  4. Cover with a tight fitting lid or aluminum foil. Cook until fork tender, approximately 2 1/2 hours.
  5. Remove the bacon from the pot and strain the braising liquid into a saucepan. Reduce liquid by 1/3 and pour back over the bacon.
  6. After the bacon has cooled you may slice it and sear in a pan for additional flavor. The braise will be even better the next day, and will keep refrigerated for 5 days.

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