Indulge in the comforting embrace of Rustic Coppa Pork Stew, a hearty dish where deliciously tender braised coppa steaks meld with vibrant tomatoes, sweet corn, and earthy potatoes in a rustic, savory broth. This soul-warming creation captures the essence of simple, farm-fresh flavors, simmering slowly to perfection for a meal that’s both nourishing and irresistible. Pair it with a slice of rustic Italian bread, like golden focaccia, to soak up every last drop of its rich, aromatic goodness.
Rustic Coppa Pork Stew Recipe
Rustic Coppa Pork Stew
Equipment
- 1 cutting board
- 1 kitchen knife
- 1 dutch oven
- 1 glass dish
- 1 large measuring cup
- 1 large spoon
Ingredients
- 1 yellow onion – coarsely chopped
- 3 carrots – peeled and cut into 1-inch pieces
- 1 stalk celery – coarsely chopped
- 2 bay leaves
- 3 cloves garlic – minced
- 1 green onion – chopped
- ¼ cup flat leaf parsley – chopped
- 2 coppa steaks – well marbled
- 1 tbsp kosher salt – coarse
- 1 tbsp black pepper – coarse
- 1 tbsp beef tallow
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 cup dry white wine
- 1 quart chicken stock
- 1 ear of corn – cut into 1-inch pieces
- 6 small potatoes – Yukon gold, skin-on.
Instructions
- Gather your ingredients. Wash and dry vegetables and peel the carrots.1 yellow onion, 3 carrots, 1 stalk celery
- Coarsely chop the onion, celery, carrots, parsley, and green onion. Mince the garlic.
- Generously salt and pepper the coppa steaks on all sides.2 coppa steaks, 1 tbsp kosher salt, 1 tbsp black pepper
- Add tallow to a large pot or Dutch oven. Bring up to high heat on the stove. Move a rack to the lower portion of your oven, and pre-heat to 350℉.1 tbsp beef tallow
- Add the coppa steaks to the hot tallow. Make sure to keep some space between each steak for proper browning.
- Fry until both sides are thoroughly browned.
- Remove browned steaks to a glass dish.
- Add the onion, carrot, and celery (mirepoix) to the pot. Sauté until tender.
- Add the minced garlic. Sauté until fragrant.3 cloves garlic
- Add the tomato paste to the pot.1 tbsp tomato paste
- Cook for a couple of minutes longer.
- Add the chopped fresh thyme.1 tsp fresh thyme leaves
- Add dry white wine to the pot to deglaze.1 cup dry white wine
- Scrape any stuck bits (fond), incorporating into the sauce.
- Add the browned coppa steaks and their juices back into the pot.
- Add just enough chicken stock to cover the steaks.1 quart chicken stock
- Add bay leaves.2 bay leaves
- Cover and bake in the oven for two hours.
- After two hours, remove the lid. The sauce should be reduced and thickened. Carefully give it a stir, scraping up any stuck bits from the bottom of the pot. Add a little more chicken stock if necessary to keep it from burning.
- Add potatoes and corn to the pot, and cook for about 30 minutes more with the lid removed.1 ear of corn, 6 small potatoes
- Add the chopped parsley and cook for another 15 minutes.1/4 cup flat leaf parsley
- Remove the pot from the oven. Add green onions. Rest for about 5 minutes before serving.1 green onion
- Use a flat bottomed bowl for serving. Carefully add a steak to the bowl – the steak will be very tender! Top with some of the sauce, along with some corn and potatoes. This tastes wonderful served with some rustic Italian bread like Focaccia. Enjoy!
PRIVATE NOTES
Nutrition
More Information
Why Marbled Coppa Steaks Shine in Braising
Coppa steak, also known as pork collar or capicola steak, comes from the upper shoulder and neck area of the pig, specifically the muscle that runs along the top of the shoulder blade. This cut is prized for its generous marbling—those streaks of intramuscular fat that weave through the lean meat, making it incredibly flavorful and tender when cooked low and slow. When braised, as in this Rustic Coppa Pork Stew, the marbling truly excels: the fat slowly renders down, basting the meat from within and preventing it from drying out, resulting in fork-tender steaks that melt in your mouth. The connective tissues break down over time, infusing the stew with rich, porky depth, while the marbling ensures a juicy, succulent bite that’s far superior to leaner cuts, turning a simple stew into a luxurious, comforting masterpiece.
The Magic of the Braising Liquid
The heart of this stew is the braising liquid, often affectionately called “pot liquor” in traditional cooking circles—a flavorful, savory broth born from the slow simmer of ingredients that captures every essence of the dish. In my Rustic Coppa Pork Stew, this pot liquor starts with a base of tomatoes, which provide a bright acidity and natural sweetness, mingling with the rendered fats from the coppa steaks and the starches released from potatoes and corn.
Tomato paste plays a pivotal role here: adding more creates a thicker, more concentrated sauce with intensified umami and a deeper red hue, ideal for a robust, velvety finish that clings to every vegetable and morsel of meat. Conversely, using less tomato paste yields a lighter, brothier pot liquor that’s more soup-like, allowing the natural juices from the carrots, onions, and corn to shine through with subtler tomato notes—perfect for customizing the stew to your preference, whether you crave a hearty gravy or a delicate simmer.
Versatile Ways to Prepare Coppa Steaks
While braising brings out the best in coppa steaks for stews like this one, their marbled nature makes them adaptable to a variety of cooking methods, each highlighting different aspects of their flavor and texture.
For a quick, summery option, try grilling: season the steaks simply with salt, pepper, and herbs, then grill over medium-high heat for 4-5 minutes per side to achieve a charred exterior while keeping the interior juicy and pink—pair with a fresh salad for contrast.
Smoking takes it to another level, infusing the meat with deep, woody aromas; rub with a spice blend, smoke low and slow at 225°F for 2-3 hours until tender, and slice thin for sandwiches or charcuterie boards.
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