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Aug 3, 2007 09:28 AM

I want to cook something today for Sunday

even though its hot as blazes I am the only one home and I could cook something that needs to stay in the oven (or on the stove) for a long time. What would be even more delicious Sunday?

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  1. Boeuf Bourguignon? Roast Sticky Chicken (5 hours at low temp - 250°?)

    1. To jfood's buddy LWhit jfood would add:

      Anything braised, favorites include:
      - short ribs
      - osso bucco
      - brisket

      15 Replies
      1. re: jfood

        Oooh, short ribs. Yum. Excellent idea, jfood.

        Even though it's 95° out in Boston, I've been craving slow-cooked foods, like the OP. Need a couple of rainy, cool days to pull out the crockpot to set up in the morning for beef stew. (I wish.)

        1. re: LindaWhit

          Another vote for short ribs (or brisket).

          I love this recipe...

          1. re: valerie

            Valerie, question re: your posted recipe - it isn't overly sweet? That's a lot of pineapple (and syrup) - does the chili sauce "cut" the sweetness?

            1. re: LindaWhit

              jfood has the same concern. last batch of short ribs called for lemon zest and jfood added a little too much, totally detracted from the other flavors.

              1. re: jfood

                Definitely on the sweet side, but not overly so. When I first made this dish, I followed the advice of the reviews and used crushed pineapple, rather than chunks. The pineapple sort of disappears but leaves the sweet flavor.

                I happen to like sweet-ish dishes like this (and brisket too), but if you're in the camp who likes the savory variety, this might not be for you. (actually, I like both kinds.)

                Oh, and I also increase the amount of onions and add baby carrots, just because I like a lot of onions and baby carrots!

                1. re: valerie

                  I love sweet with meat (and savory as well!). This just seemed like it could be overly sweet with a tall can of pineapple and all of the syrup. I could always use a smaller can, and I like the idea of the crushed pineapple. Thanks!

                  1. re: LindaWhit

                    If you end up making this, I'd be curious to know what you think, so report back!

                2. re: jfood

                  here's the recipe jfood referred to:

                  Braised Short Ribs

                  6 pounds beef short ribs, cut into 1-rib pieces
                  Salt and freshly ground black pepper
                  1 tablespoon olive oil
                  3 medium onions, chopped
                  4 large garlic cloves, minced
                  1 1/2 cups dry red wine
                  1 (28 to 32-ounce) can whole tomatoes including liquid coarsely pureed in a blender
                  1 1/2 cups beef broth
                  2 tablespoons Worcestershire sauce
                  6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
                  2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
                  10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
                  1 (1-pound) bag peeled baby carrots
                  Finely chopped fresh parsley leaves, for garnish

                  1. Pat short ribs dry and season with salt and pepper.
                  2. In a heavy 6-quart pot, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
                  3. Add chopped onions to pot and cook over moderate heat, stirring, until golden.
                  4. Add garlic and cook, stirring, 1 minute.
                  5. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil.
                  6. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
                  7. Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid
                  8. Place in 325 degree oven and simmer, covered, 3 1/2 to 5 hours, or until meat is tender.
                  9. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary.
                  10. Return meat and vegetables to pot and cook over low heat, stirring occasionally, until heated through.

                  May be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce. Serve stew sprinkled with parsley.

                  1. re: jfood

                    jfood, I'm assuming that those are bone-in ribs. Sounds fabulous. Other than the excess citrus peel, did you like the recipe?

                    1. re: bear

                      absolutely bone in. after five hours jfood carefully separates the bone from meat and serves the meat over polenta.

                      yes, jfood loved itthe first time and too much lemon the second.

              2. re: valerie

                This is my go-to recipe for short ribs. I agree that crushed pineapple works best and it does just disappear. I'm not a big an of mixing sweet and savory and just love this dish. I've made it many times to uniform raves. I've always meant to try it with brisket.

                1. re: onefineleo

                  I've made it with brisket too. Just keep in mind that it needs to cook longer than the short ribs, and I don't uncover the brisket.

                  1. re: valerie

                    Oh, and when making brisket, I also increase the amount of sauce because the first time I made brisket with this recipe I didn't increase the sauce and a lot of it reduced down due to the increased cooking time.

                    1. re: valerie

                      Thanks. You're inspiring me for this weekend. My family will be grateul!

          2. chuck roast braised in beer

            Lasagna - It always tastes better the next day.

            1 Reply
            1. re: yayadave

              I 2nd the lasagna!

              Or any soup. I think soup always tastes better the next day.

            2. I made lamb shanks braised in tomato sauce with red wine, pearl onions and cinnamon the other day. Served it over cous cous; it was amazingly good. This is the recipe from the big yellow Gourmet cookbook. I served it the day after; I'm sure two days would be fine.

              3 Replies
              1. re: DGresh

                Oh hell. That sounds so freakin' good! I'm going to have to pull out my Ana Sortun "Spices" cookbook - I think she's got something similar.

              2. I made the recipe for Chicken and Wild Rice casserole from CHOWHOUND and although it took a while, it was delicious and even better a couple of days later!