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Red wine and Star Anise? Have you made this braise?

pitu Mar 10, 2009 12:41 PM

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.

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  1. Phoo_d RE: pitu Mar 10, 2009 01:30 PM

    Hi Pitu,
    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.
    http://www.phoo-d.com/2009/02/braised...
    Let me know how it turns out for you. I love braising!
    Phoo-D
    http://www.phoo-d.com

    1. j
      jaykayen RE: pitu Mar 10, 2009 02:12 PM

      I braised short ribs in red wine this week. I thought, "star anise would be a good addition."

      1. d
        dmd_kc RE: pitu Mar 10, 2009 02:25 PM

        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.

        1. chef chicklet RE: pitu Mar 10, 2009 02:32 PM

          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.

          1. Rubee RE: pitu Mar 10, 2009 02:55 PM

            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
            http://www.mingspantry.com/redducwitb...

            A simpler Tsai variation which he recommends for all types of meat:

            RED ROAST BRAISING LIQUID
            http://www.ming.com/simplyming/showre...

            2 Replies
            1. re: Rubee
              h
              HB_Jeff RE: Rubee Mar 11, 2009 07:04 AM

              Rubee,

              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.

              JEFF

              1. re: HB_Jeff
                Rubee RE: HB_Jeff Mar 11, 2009 02:59 PM

                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.

            2. pitu RE: pitu Mar 10, 2009 04:40 PM

              WOW! I'm so glad I asked! Thanks all.

              2 Replies
              1. re: pitu
                v
                Val RE: pitu Mar 10, 2009 06:46 PM

                Pitu, do report back with your results, will you please?

                1. re: Val
                  pitu RE: Val Mar 18, 2009 08:58 AM

                  meh. I didn't post back very quickly because I was underimpressed with what I made.
                  I used too many cardamon pods with the star anise.
                  pleasant, but overall too sweet - I think a mix of wine and broth would have been better

                  I braised a rabbit, which also had a certain sweetness as far as meats go. Next time, it will be pork ribs as above, with ginger and star anise.

              2. ipsedixit RE: pitu Mar 11, 2009 11:10 PM

                I braise oxtail in red wine, star anise, allspice, soy sauce and garlic all the time.

                Tastes great and makes the house smell like heaven.

                1. d
                  dexters RE: pitu Mar 12, 2009 05:58 AM

                  I did this with a pork belly. It was a Jason Atherton recipe. Here is the link.

                  http://uktv.co.uk/food/recipe/aid/603081

                  It was delicious. I need to make it again, now you have me craving it.

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