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9 posts tagged with braise. (View popular tags)
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Boneless short ribs... to BBQ and beyond

Meatfilter: I just picked up a bunch of boneless beef short ribs. No idea what to do with them besides slow roasting in barbecue sauce - which would be fine for me. But what other recipes would you suggest that would make people who are committed medium-rare grilled steak lovers happy? Cooking ability moderate, added difficulty: no dairy ingredients, not a big fan of ketchup or mustard.
posted by Mchelly on Jun 17, 2014 - 12 answers

Mmm...braised pork...

I picked up a pork shoulder for holiday cooking. I love braising, but have only done beef and lamb. I've dug up a couple of recipes, but none has really grabbed me yet. What is your favorite braised pork shoulder recipe? [more inside]
posted by madmethods on Dec 22, 2012 - 18 answers

Oh Little Lamb We're Going to Eat, How Best to Fake a Braise?

My Christmas dining partners have requested a lamb dish for the feast. The recipe they want is for braised lamb shanks. What we have are 2 4-lb. boneless leg roasts. Please help me tweak this to find a similar flavor profile! [more inside]
posted by cyndigo on Dec 23, 2011 - 9 answers

It's like Chopped. I just don't want it all in the same dish.

We visited the local Mexican market today, and bought a ton of stuff...and I need some help figuring out what to do with it. I need recipes/ideas for what to do with: fresh guava, dried pasilla chiles, a massive pork cheek, frozen shredded coconut, cajeta, and a ton of limes (12 for one dollar!!!). [more inside]
posted by guster4lovers on Nov 6, 2011 - 6 answers

Inexpensive all-clad 4-Quart saute pan or rank impostor?

Is the "All Clad Stainless Steel 4-Quart Brown and Braise Pan" ($120 at Amazon) the same as the "All-Clad Stainless-Steel 4-Quart Saute Pan" ($225), just with a different lid? One reviewer says it's exactly the same, but the other reviewer says it has the diameter of their "3-quart saute pan" ($200), and is deeper. Who's right? And why is it so much less expensive than either of the sauté pans? Is it the accent aigu? I like the domed lid and the low price, but mostly want the large evenly-heating expanse of bare metal you get from All Clad. My turn-ons include braising turkey thighs and long walks on the beach.
posted by jcrcarter on Jan 28, 2011 - 5 answers

Pressing pork matters

I've got a nice big piece of pork belly, and I'm going to braise it in cider and wine, as in this recipe. I've made it before, and it was excellent. Which wine (or cider, or even beer) would you pair it with? [more inside]
posted by Siberian Mist on Nov 23, 2010 - 7 answers

Cooking 2 duck legs + 1 duck breast simultaneously.

How best to cook 2 duck legs + 1 duck breast for dinner? If I can do it in one dish, that would be best! Details inside. [more inside]
posted by rubadub on Sep 10, 2010 - 14 answers

oops?

Braising pork belly: did I ruin my Momofuku Pork Buns? [more inside]
posted by acidic on Nov 15, 2009 - 8 answers

braise and re-braise

Can I keep re-using the same cooking liquid over and over forever and ever amen? [more inside]
posted by Foam Pants on Jan 19, 2009 - 29 answers

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