Category Braise

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

Bayless’ Tomatillo Pork Braise

Before I talk about this recipe, I wanted to highlight the Menu for Change fundraiser going on for the World Food Program. You can find out information at Steamy Kitchen or Chez Pim. It’s an inspiring effort. Another good cause I would point you too is Kiva, the micro-lending site. If you are into the… Continue reading

Veal Braised in Milk; a lesson learned

IN WHICH Pooh visits the butcher and does a Silly thingPooh, being a bear of very Little brain, was happily flipping through cookbook pictures, given that he was nearly always hungry and that words were best left to Eminences like Rabbit. Pooh did not exactly know what an Eminence was, but had a vague feeling… Continue reading

Beef Pot Roast in Beer

Yesterday I decided to do another braise, and since so many of my creations lately have been tomato-based, I decided to riff off of the spice rub from a recent recipe from Sass & Veracity, her Beef Chuck with Vegetables in Red Wine. I used a dark beer and had a few other alterations, but… Continue reading

Doubled Braised Pork Chili

I love chili, and this one is one of my best. I jokingly called it “double braised chili” because the pork shoulder is braised the night before, and then stewed in the chili the next day. I have also made the braise several nights before, served it as one meal, and saved the majority of… Continue reading