Tag Archives: Braised

Sunday never tasted so good!

It’s been a while since we’ve had a proper Sunday supper… With snow on the ground and the perfect winter chill in the air, I thought something braised was the key!
Everything started by generously salting a bone-in pork butt and then browning it in some extra virgin. As soon as the pork was browned on all sides, I set it aside and in went sliced onions and celery until softened and fragrant. Once close to transparent, in went a good handful of minced garlic, bay leaves, fresh thyme, along with a big drink of Saba and homemade stock to let the pork swim in.
The lid to my cast iron pot went on and it was off to bake in the oven at 375 for two hours, which felt like days, as the scent of sweet, acidic goodness wafted throughout the entire.
To serve, slices of the pork were dazzled by the grape-like, onion syrup. Each bite was like cutting through butter and made it terribly difficult to not sop every morsel with some crusty bread! The few leftovers remaining are going to make a killer lunch sandwich tomorrow.

at a low simmer…
-R

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a fall meal that’s fall-off-the-bone good!

Well today was officially one of the chilliest days this Fall season has offered thus far… So a hearty, slow cooked meal seemed highly appropriate!
Braised short ribs were the obvious choice and they truly satisfied.
These meaty delights were salted and seared till all sides were a gorgeous crusty brown… once the short ribs were browned they got a quick rest, while in the same pot went a slew of puréed veggies which were cooked till browned. After the veggies browned, tomato paste and a bottle of red wine were added. Once everything was incorporated and slightly reduced, the short ribs were nestled back into the pot, a bundle of fresh thyme and bay leaves were added, as well as some water. Next it was time to put a lid on it and bathe in the oven for three hours. Those three hours felt like an eternity, but the outcome was totally worth the wait!
Fall-off the bone meatiness coupled by a rich saucy goodness and this meal was an absolute winner in my book!

at a low simmer…
-R

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stick to your ribs, rather fall off the bone…

So for our Sunday dinner, the butcher blessed us with some gorgeous short ribs! A serious seasoning of kosher salt, veggies galore and a bottle of some red wine made for a wonderful dish, not to mention the perfect precursor to my tiramisu.
The process began with the browning of the short ribs, then the puréed veg and lastly the addition of tomato paste and a hearty bottle of red wine [ok and yes an extra bottle for the chef and other half]! Yes along the journey, were some wonderful flavors to make this meal complete… a bundle of thyme, some bay leaves and of course my friend who’s always invited… kosher salt!
Into the oven to take a long three and a half hour bath [of course checking half way through] and out appeared fall-off-the-bone goodness!
The flavors were intense and almost woodsy! Rested on top of a purée of yukon gold potatoes and another incredible Sunday dinner was served. Now what will top this dish?? We will have to wait and see!

at a low simmer…
-R

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