What's good to braise besides shortribs?
- Chowpatty Feb 5, 2008 05:11 PM
I'm kind of a meat cooking novice but I've gotten great results with beef shortribs braised in port, etc.
I'm not really a huge lamb fan, and I'd like like to get my meat at a normal supermarket, not a pricey specialty butcher.
What cuts of beef or pork are good braised? Any favorite recipes?
I posted somethng similar a few days ago b/c I had a probelm with a pork tendeloin which I overcooked, and too tender for brasing anyhow. I was told by other posters that pork shoulder is good and my mom told me that a plain pork roast is good, as is a beef pot raost. Chicken is good brasied in chicken stock and white wine. There are some good and free braising recipes on the williams sonoma website. I got a le crueset dutch oven for christmas and I've been on a braising frenzy!
I love brisket. I make it using this recipe for short ribs, but it works just as well for brisket. Only changes are that I double the ingredients for the sauce, and cook it longer than the recipe calls for. Plus I use crushed pineapple rather than chunks. For a 4 or 5 lb. brisket, I cook it for 3 - 3 1/2 hours, covered. Yum.
Or if you like a more savory brisket, there are a million recipes out there, many on Chowhound, just do a search.
The other thing that I make on a consistent basis in my LC is Alton Brown's 40 Cloves and a Chicken. He says use a wide fry pan or skillet, but I use my LC all the time and it's great.
In October 2006, Molly Stevens, All About Braising was the cookbook of the month. Here is the mother thread.
Some of my favorite things to braise: cabbage, cauliflower, broccoli rabe with arugula, chicken thighs, pork butt, potatoes, veal meatballs and a big slab of bacon.