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I want to braise... something

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I want to make a pot of rich, meaty goodness TONIGHT for dinner. Ideally, I'd like for it to be something that would pair well w/ polenta. What should I make? I thought about short ribs, which I'm kind of craving, but I don't have the luxury of time. I can't make them and let them sit overnight to meld flavors, etc. But if you have a recipe that works w/o that, than i'm open.

What else can I braise? And what veg should I serve with it? Sauteed broccolini w/ garlic and olive oil? That's all I can come up with.

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  1. You don't really have to let short ribs sit overnight. I have made them countless times and served them straight from the pot. Cooking in the oven relieves you of having to deal with them for a couple of hours.

    1 Reply
    1. re: scubadoo97

      Molly Stevens's "All About Braising" has many wonderful recipes. Two that come to mind that would be good the same day are her Coq Au Vin and Braised Turkey Thighs with Onions and Buttercup (butternut is fine) squash.

    2. 2 words- pressure cooker!!!!!!!

      1. Mmmm how about some osso buco?
        http://www.epicurious.com/recipes/foo...

        This is a foolproof recipe and it is very hands off. I make it the accompanying risotto recipe. I get my demi glace from Williams-Sonoma.

        1. There is another thread about this here recently. My favorite suggestion is pork belly - unctuous with collagen and fat. Belly handles braising very well.

          1. short ribs are a good three hour braise, which will get them done in time for dinner. trim them of excess fat and remove the silverskin on the back (or remove it). sprinkle liberally them with salt (i use large grain sea salt) and cracked pepper. heat a dutch oven with a bit of olive oil and some garlic. brown the short ribs (in as many batches as you need to) in the hot oil with the garlic. in the meantime, take a good $10 bottle of wine, and bring to a boil in a saucepan. reduce by half. pour the wine over the shortribs. cover the pot and put the whole thing in a 300 degree oven for a few hours. very tolerant of cooking time. fall off the bone tender. can also be done with beef shank.

            broccoli rabe with garlic is perfect. i usually blanch it to remove the extra bitterness, but that's because everybody in my family are wimps. i would also make a fresh black pepper pasta to go with it. hand cut noodles.

            2 Replies
            1. re: pishpesh

              My very favorite lazy-braise:

              1 pork roast (not a loin!)
              1 bottle of good beer; I prefer an amber or lighter beer for this recipe
              1 container of excellent salsa verde
              an onion and some garlic cloves if you have them

              Dry fry onion slices and whole garlic cloves in a hot, heavy skillet. You want them browned. Throw in crock pot. Add some oil to the pan and brown the roast (salt and pepper a bit first). Throw in crock pot. Add liquids. Cook all day. Serve on tortillas with guac or avocado chunks and sprinkle liberally with lime juice and a little salt.

              1. re: Vetter

                Mmm that sounds so tasty! Mr.HungryRubia bought a double package of pork roast and I am making one today stuffed with mortadella, but I think i just found the way to make the other one.
                BTW, what beer to you use? We usually have some belgians or an IPA in the fridge.