Category Braise

Smoked Beef Braise

Yesterday for a dinner party I decided to add a new flavor to a beef braise: smoke. The results were quite a hit when combined with the braising sauce. The cut was a 4 pound boneless chuck. I gave it a dry rub of: 3/4 tsp black peppercorns 1 tbsp coriander seed 1 tbsp ground… Continue reading

Chipotle Pork Shoulder Braise

Chipotle Pork Shoulder Braise 1 3-4 lb pork shoulder, bone-in 1 tbsp mexican oregano 2 chipotle peppers, in adobo sauce 2 ancho chiles, seeds removed 1 tin of fire roasted tomatoes 1 beer 1 large onion, chopped 5 cloves of garlic, minced 1.5 tbsp kosher salt 1 tbsp coriander seed 1/2 tsp cumin seed 10… Continue reading

Ratatouille Beef Braise

Welcome to 2010 everybody (although compared to our relatives in Australia, we are *so* late to the party). The last decade was certainly an interesting one for us.  Where did these two kids come from?  Here’s hoping for a great next ten! This recipe was simply an inevitability in this household.  I love braises. I… Continue reading

Braised Lamb Shanks with Orzo

One thing I love about cooking is the freedom to embrace influences and the cumulative lessons of history. As a cook, one can learn from a rich body of experience built up within and across cultures, while preserving one’s own sense of self and style. In other words, derivative doesn’t have to be a bad… Continue reading

A Winter Menu: Braised and Seared Pork Shoulder

Picture a room with a roaring fireplace, the clink of silverware and careful placement of a wine glass, and the low murmuring of well-dressed guests enjoying their food to the detriment of general conversation. Now make the room smaller. No, even smaller – don’t worry, I won’t be offended. Take away the fireplace (I wish!),… Continue reading