Red wine and Star Anise? Have you made this braise?
I have a bottle of red wine (nero d'avola) that got opened for a party and didn't get used . . .
I really like the flavor of star anise with meat dishes (pho, brined pork shops) and I'm thinking of putting them together with either beef or lamb in a slow braise.
Red wine, star anise, bay, garlic . . .anyone done this?
I wonder if I'll need to pluck the stars out before it's done to temper the spice.
I recently made an epicurious recipe for lamb shanks that were braised in fennel, star anise, and corriander. It was wonderful. The recipe called for Ruby Port, but you could look at the ingredients and probably riff off of the recipe by substituting your red wine.
Let me know how it turns out for you. I love braising!
I have done something similar poaching white-fleshed fish and then reducing it for a sauce -- kind of a riff on the French classic. I take out the stars before serving. They aren't pleasant to eat.
I make what is called, Filipino ribs; pork spare ribs, whole star anise,Chinese 5 spice honey brown sugar, soy sauce, worcestershire and lemon juice,bay leaf, ginger root, onion, garlic, and red wine vinegar. This dish would work beautifully with red wine. Btraised and then put in the oven. These are delicious. - top with sesame seeds and scallions, thent serve with fragrant jasmine rice.
One of my favorite recipes is from Ming Tsai for an Asian red-wine braised duck. I've been making it for a long time, so will have to look up my notes somewhere. It's fantastic.
I did find this one on the internet that I think is the one:
Red Roast Duck with Bok Choy
A simpler Tsai variation which he recommends for all types of meat:
RED ROAST BRAISING LIQUID
Thanks for the links. That braising liquid looks awesome. Ming mentions in the notes that it would go great with pork shoulder. Have you tried this? I am assuming I would just cover the shoulder with the braising liquid and simmer for 2 hours or so? Your thoughts would be appreciated greatly.
Hi HB Jeff
I haven't tried this with pork shoulder, but have done something similar with pork belly. At the end, the sauce is reduced until thickened enough to coat the pork, or drizzled over the pork.
With the pork shoulder I think I'd braise for 2-3 hours until tender, remove the pork, turn the heat up to reduce the sauce and, if it doesn't taste too salty, serve over the braised pork.