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Looking for T&T recipes for braising

16 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
16 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
16 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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lpinkmountain
16 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
16 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
16 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
16 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
16 years ago
When I said brown a little....I was trying to cover my bases....thinking of braised cabbage....

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