Tender Ibérico coppa braised slowly until spoon-tender, infused with a medley of asian-american inspired flavors served on creamy mashed potatoes with white miso sauce. 

Recipe for Miso-Braised Coppa...

Ingredients

• 1 pack of Campo Grande Ibérico coppa, cut into 4 large pieces
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 tablespoons Spiceology Cowboy Crust rub
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, sliced
• 4 garlic cloves, lightly smashed
• 3 scallions, cut into large pieces
• 2 tablespoons white miso paste
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 small cinnamon stick
• 2 to 2 ½ cups beef stock (enough to come about ¾ of the way up the meat)
• 1 tablespoon cornstarch
• ½ cup warm water

Preparation

1. Season the meat
   Cut the Ibérico coppa into 4 pieces. Season generously with salt and black pepper, then coat all sides with the Cowboy Crust rub. Let it sit at room temperature for 15–20 minutes.

2. Sear the coppa
   Preheat the oven to 325°F (anywhere between 300–350°F works).
   Heat the oil in a heavy, oven-safe pot over medium-high heat. Sear the coppa on all sides until deeply browned. About 1-2min per side just to brown not burn.Remove the meat and set aside. Do not discard the rendered fat and browned bits in the pot.

3. Build the flavor base
   Lower the heat to medium. Add garlic, ginger, and scallions to the same pot and sauté gently for 2–3 minutes, just until aromatic.

4. Create the braising liquid
   Add the white miso paste and stir to dissolve it into the aromatics. Pour in the soy sauce and honey, mixing well. Add the cinnamon stick.

5. Braise
   Return the coppa to the pot. Add beef stock until it comes about ¾ of the way up the meat, do not fully cover it (this is a braise, not a stew).
   Cover the pot with a lid or a cartouche lid and transfer to the oven. Braise for about 3 hours, until the meat is extremely tender and gelatin-like.

6. Strain and thicken the sauce
   Remove the meat and keep it warm. Strain the braising liquid, discarding solids.
   Transfer the liquid to a saucepan and bring to a gentle simmer. Mix cornstarch with warm water, then slowly whisk it into the sauce until it reaches your desired consistency.

7. To serve
   Spoon mashed potatoes onto the base of each plate. Place the braised coppa on top and generously nap with the miso sauce.