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Looking for T&T recipes for braising

15 years ago

I realize my other posting about braisers didn't quite say what I wanted. So if you have recipes you really like for braising I'd be most appreciative if you would share.

Thank you.

jude

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Comments (7)

jimster
15 years ago
It would be difficult to find a better braised dish than Beef Daube. I made it last week for the first time. It was a big hit with me, my daughter and my son-in-law. As the recipe description says, "I have no idea what makes this recipe so much better than any other beef stew, but it is."

I wouldn't call it a stew or a pot roast, although it has much in common with those. Also, I rarely follow a recipe exactly and I suggest you don't. Let your good judgement and cooking experience prevail.

Incidentally, Google "brasier" and then "daubiere" and tell us what you find about these cooking utensils. Interesting, eh?

Jim

Here is a link that might be useful: Beef Daube Provencal Recipe
jude31
Original Author
15 years ago
What a good way to "break in" my new brasier. Looks and sounds terrific.

Very interesting "pots", daubiere's whichever.

Thanks, Jim and I have everything I need on hand except the meat.

jude
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Chicken breasts are really not suitable for braising. You might get away with it if you are very very careful not to over cook, but a little too long in the braising liquid and you will have something tough and stringy instead of the tender delectable meat you would have if you used chicken thighs. Braising is a wonderful technique because it makes tender out of tough and is pretty well care free....brown the meat on the stove top, toss in some liquid and something flavorful, cover and put it into a slow oven for..."some" time...the time is not critical it can cook longer is dinner is delayed. but not chicken breasts. After browning, you might want them to oven cook with some white wine and onions and sliced red peppers....for about 25 minutes, which is not really enough time for the vegetables to be cooked to the flavorful mush they are supposed to be. Brown your chicken breasts on the stove top, brown the skin well, in just a touch of butter...the fat will soon cook out of the skin. Then for 2 half bone in breasts add about 1/2 cup of white wine...a moscato works well for this, let that simmer up then add 1/2 cup of apricot preserves that you have stirred up with 2 tsps of soy sauce, pour over the chicken, put on the lid and turn the fire way down and let simmer until the meat is no longer pink in the thickest part....should take about 20 to 25 minutes. Then remove the chicken to a platter, turn the heat up on the braiser and let it reduce a bit....spoon the sauce over the chicken. Linda c
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lpinkmountain
15 years ago
I posted a link to Orangette's blog, she has a lot of recipes and posts on braising. She's a great read. Scroll down to the vegetable category for the most on braising. The only one I have made is the Braised Red Cabbage. I have to say I don't really have the patience for braising, even though the end product tastes good.

Here is a link that might be useful: Orangette's Blog Recipes
jude31
Original Author
15 years ago
lpink, I saw several other recipes that looked interesting as well, not all were for braising. Both the braised cabbage recipes will get a try. We love cabbage and I just made a huge pot of creamy cabbage soup last week. I want to try one of the variations of Hasselback potatoes too.

Thank you.

jude
lindac
15 years ago
Braising is simply cooking slowly with some moisture.
You can braise carrots or pork roast, or lamb shanks or cabbage or onions.
Take the food in question, put a little fat of some sort...olive oil, butter, suet....whatever.....and brown the food a little on the outside. Than add the liquid of choice, not too much, just 1/4 inch on the bottom of the pan, cover and either put into a low oven or cook slowly on the stove top.
Add seasonings as you see fit and cook until tender....works for cabbage or spare ribs....and is a great way to cook both together.
Linda C
jimster
15 years ago
I agree with Linda except for "brown the food a little". I brown it a lot.

I would also add that you need to keep your eye on it when cooking with such a small amount of liquid and be prepared to add a little more if necessary.

And a bit of thickening can be good. If you dredge the meat in flour before browning (and I usually don't) there will be enough starch to thicken the juices. Otherwise, a little tomato in some form will do it.

Braised lamb shanks. Mmmm.

Jim
lindac
15 years ago
When I said brown a little....I was trying to cover my bases....thinking of braised cabbage....

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