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What are Your Favorite Braised Dishes?

  • t

Now that summer is beginning to see it's last hurrah, what are some of your favorite braised Autumn dishes?

For me it's old school pot roast with lots of root veggies cooked together served over a mountain of smooth mashed potatoes. Then Osso Bucco, cooked till it falls off the bone with oh so good bone marrow. Certainly braciole simmered in a hardy tomato sauce.

What are your favorites?

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  1. indian lamb saag (aka "saag gosht").
    choucroute
    braised leg of lamb with persian, greek or lebanese spicing
    mexican pork with green sauce ("mole verde")

    7 Replies
    1. re: alkapal

      'braised leg of lamb with Persian, Greek or Lebanese spicing' Oh yah, sounds awesome!

      1. re: alkapal

        can you share the recipe for the braised leg of lamb with persian spicing? sounds delicious.

        1. re: Monica

          take a look through these and see what strikes your fancy! you can get a good feel for the range of spicing. to any one you could add pomegranate molasses and dried lime (from a mid-east specialty shop). orange peel (no pith) can also be added.

          http://allrecipes.asia/recipe/6029/br...

          http://www.dartagnan.com/Braised-Pers...

          http://persianimperialsaffron.com/en/...

          http://allrecipes.asia/recipe/6031/br...

          1. re: alkapal

            What do you like to use the dried limes with? I use them mainly in Persian and Gulf recipes, but I'm interested in learning how others like them.

            1. re: JungMann

              that's really the only cuisines i know that use them extensively, too. i have not used them in any cuisines other than those.

              i can imagine using them in cuban pork stew, and thai or lao stews.

              i wonder how it would be in some long-cooked mexican sauces. or brazilian cuisine!

            2. re: alkapal

              Thank you. They all sound amazing. What's your favorite? I will start with that. =)
              Also, a lot of recipes seem to use cubes of meat from a leg of lamb. What do you do with the actual bone with a bit of meat left on it after slicing them? Do you make stock, etc?

              1. re: Monica

                i like that first one (with pistachio couscous), but they all looked good.

                as to chunks vs. whole, meat on the bone is sweeter, and the bone adds some collagen to make the braise feel silkier in your mouth.

                chunks are better if you are serving to a dinner party, and/or want a more elegant presentation (and ease in portioning out servings). easier to eat, too, for all.
                ~~~~~
                as to leftover lamb bone from a roast leg of lamb, use the leftover lamb bone like a ham bone -- for soup. here is a nice-looking recipe (but cut in half for your one lamb bone): http://www.foodandwine.com/recipes/sc...

        2. Cuban style braised lamb shank -it's for dinner tonight.

          1. Braised lamb shanks with baharat and baby okra
            Gulf style thareed (braised lamb and vegetables)
            Shabdeg (Kashmiri braised lamb and turnips)

            Pork vindaloo and Guinness braised corned beef are also favorites, but they're not quite autumnal

            1. braised ox tails and short ribs in Korean style.
              My mom mad braised ox tails last week and my 5 yr old couldn't stop eating them.

              1 Reply
              1. re: Monica

                Love me ox tail stew, what Korean style spices did you use?

              2. Brisket, boneless beef short ribs, and my favorite -- duck and mushroom ragu, which I serve over tagliatelle.

                1 Reply
                1. re: CindyJ

                  OMG, duck and mushroom ragu, I just knew there were great versions of braised food.

                2. Goulash, Paprikash, Giouvetsi and Sauerbraten.

                  1. Ditto on the pot roast. I also make a yummy pot roast with sour cream gravy.

                    1. Brisket
                      Short Ribs
                      Flanken
                      Beef Tongue
                      Shin Bone
                      Lamb Shank

                      3 Replies
                      1. re: bagelman01

                        I have not made lengua estofado in way too long. Beef tongue is on slow cooker rotation this week. Thanks! What do you do with shins?

                        1. re: JungMann

                          Braised shin of beef with parsnip purée

                          Ingredients
                          For the beef
                          • 9lb beef shin, on the bone
                          • sea salt and freshly ground black pepper
                          • olive oil, for frying
                          • 2 carrots, chopped
                          • 1 onion, chopped
                          • 1 celery stalk, chopped
                          • 1 garlic clove, crushed
                          • 2 star anise
                          • 14fl oz dry red wine
                          • 3½oz port
                          • 1 calf’s foot (optional)
                          • 10fl oz beef stock
                          • 15fl oz stout
                          • 4 tbsp dark soy sauce
                          • 2 tbsp worcestshire sauce
                          For the parsnip purée
                          • 2lb 4oz parsnips, cut into small cubes
                          • 2 shallots, finely chopped
                          • 10fl oz non dairy liquid unflavored coffee creaamer
                          • 2 bay leaves
                          • 1 tbsp olive oil
                          • ½ lemon, juice only

                          Preparation method

                          1.Preheat the oven to 375F. Trim most of the excess fat from the beef shin, leaving on some for color and flavor. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides.

                          2. Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and calf’s foot and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and worcestershire sauce. Transfer to the oven and cook for three hours, or until the meat is very tender.

                          3. Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the calf’s foot out of the meat mixture and discard (or reserve for other uses not in this recipe). Return the beef to the pan and put it back in the oven for a further 30 minutes.

                          4. Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the non-dairy creamer and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm.

                          5. Spoon the meat onto warmed plates and serve with the parsnip purée.

                          Note: this was adapted from an old BBC recipe that used pig’s trotter instead of calf’s foot, fish sauce instead of Worcestershire, and both milk and cream in the parsnip puree. I don’t mix dairy and meat or cook pork.

                          1. re: bagelman01

                            calf's foot..wow..My husband would love this recipe as he used to love calf's foot Hungarian style. Parsnip puree sounds good too..parsnip is gotta be one of the most underrated vegetables.
                            When you say fish sauce, do you mean those Vietnamese style fish sauce? I was wondering why you were using non dairy cream until I read the note. Thanks for the recipe.

                      2. I also love my Nana's pot roast
                        Short ribs
                        Brisket
                        Chicken legs
                        Chicken with 40 cloves of garlic
                        Coq au vin
                        And someone mentioned pork vindaloo, which I adore

                        1. Lamb or beef neck slowly braised in my tomato sauce. Served with pappardelle pasta.

                            1. re: ipsedixit

                              Trotters?? Oh yes! That's gotta be awesome!

                              1. Last night I made had Japanese style fresh bamboo shoots braised in dashi, soy and sake. Simple but very, very good and easy to make.

                                1. lamb tagine.

                                  roast pork with kraut.

                                  1 Reply
                                  1. re: Kelli2006

                                    Some of the best braised dishes I've had are Moroccan tagine.

                                  2. 'BB'
                                    Pig tail ragu
                                    Japanese 'Winter Stew'.

                                    1 Reply
                                    1. re: Puffin3

                                      My father used to do a ragu braise with fatty pork ribs and other porky pieces, make a great ragu to put over pasta. Cooked it for hours till the bones came out clean. I haven't made that for a long time but, that's going to change. Thanks Puffin3.

                                    2. Pork shoulder - my "porchetta" recipe.

                                      Lamb shoulder or shanks; cassoulet made with lamb neck (though that's braised, then baked).

                                      Beef short ribs, shanks or oxtail.

                                      Choucroute garni with sausages and cabbage rolls.

                                      1 Reply
                                      1. beef carbonade.

                                        dredge stew meat(about 4 lbs) and brown in butter. set aside. add more butter to the skillet and brown 3 large onions that have been thinly sliced. Transfer these to a crock pot, place meat on top of onions, deglaze skillet with a bottle of good Belgian beer, and pour liquid into crock pot along with another bottle of beer, fresh thyme and two bay leaves. Cook on low for 6-8 hours. Just before serving mix in 1T of good vinegar and 1-2 T of red currant jelly of other sweet sauce. Serve with spaetzle or egg noodles....OMG!!!!

                                        2 Replies
                                        1. re: jill kibler

                                          That sounds excellent! I'm going to make it next week. When you say "good vinegar" what do you mean please.

                                          1. re: Puffin3

                                            Something with deep flavor, like cider, red wine, even basaltic! I was also thinking pomegranate molasses would add a nice finish!

                                        2. Pot roast, but I prefer cooking the meat separate from the vegetables. My mom's lemon pot roast is my favorite.

                                          1. Braised sauerkraut with bacon and onions.

                                            1. Short ribs, or a slow-cooked mushroom ragout over polenta.

                                              1. Dr Pepper short ribs are pretty good. Beef stew ... hopefully we'll get some braising weather soon.

                                                1. It has to be shortribs of beef. I used to love pot roast, but those shortribs... aaaaaahhh.

                                                  Next in line (in the gourmet category) ... lamb shanks.

                                                  1. Last night, I braised rabbit in white wine with summer veggies, stirred in a picada at the end. It was delicious. Maybe not my favorite braised dish ever, but goodness did it set the mood for braising season.

                                                    Too bad it's going to be 97 degrees tomorrow. :)

                                                      1. Vietnamese thit kho trung aka caramelized braised pork and eggs

                                                        1. I generally love braised mushrooms!

                                                          1. Stuffed cabbage
                                                            Brisket
                                                            Kielbasa/pork and sauerkraut
                                                            Sauerbraten
                                                            Osso Bucco