Posts tagged Braise

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

Beef Brisket braised in White Wine

I’ll just come out and say up front that this is the best straight-up brisket braise I have ever done, and I’ve been tinkering with brisket recipes all year. It is easy to prep, and just requires a little patience with the slow cooking. So with no further ado: Spice Rub 2 tsp salt 1… Continue reading

Low and Slow roundup

Thank you to everyone who participated in the first Low and Slow blog event. As noted in the original post, we purposefully let the definition of “low and slow” remain broad, just asking that each submission be “a dish that requires long cooking (at least an hour) at relatively low temperatures where flavors mix together… Continue reading