BRAISED CARROTS RECIPES
BRAISED CABBAGE RECIPE - FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 5 cups
Number Of Ingredients 7
Steps:
- In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
- Remove the bay leaves and serve immediately.
BRAISED CABBAGE RECIPE - FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 5 cups
Number Of Ingredients 7
Steps:
- In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
- Remove the bay leaves and serve immediately.
More about "braised carrots recipes"
BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT
This braised corned beef requires a bit more time during preparation, but the end result makes all that time so worth it. Serve it for your Saint Patrick's Day celebration or for an extra-special meal. —Josh Rink, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Europe, Irish
Calories 194 calories per serving
From tasteofhome.com
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Europe, Irish
Calories 194 calories per serving
- To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.
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BRAISED BEEF SHANKS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3
Category main-dish
Reviews 3
Category main-dish
- In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
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GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING
If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 30 minutes
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 30 minutes
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
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BRAISED LAMB SHANKS WITH ROSEMARY RECIPE | EPICURIOUS
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
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WINE-BRAISED OXTAIL RECIPE - NYT COOKING
Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Calories 1210 per serving
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Calories 1210 per serving
- Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
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BRAISED BEEF SHANKS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3
Category main-dish
Reviews 3
Category main-dish
- In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
See details
GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING
If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 30 minutes
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 30 minutes
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
See details
BRAISED LAMB SHANKS WITH ROSEMARY RECIPE | EPICURIOUS
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
See details
WINE-BRAISED OXTAIL RECIPE - NYT COOKING
Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Calories 1210 per serving
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Calories 1210 per serving
- Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
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SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS RECIPE ...
The spice blend in this healthy beef stew recipe--cinnamon, allspice and cloves--may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or …
From eatingwell.com
From eatingwell.com
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BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
Jan 06, 2022 · These no-fuss recipes feature braised chicken thighs, including Moroccan chicken tagine with preserved lemons, drunk chicken in gravy that's a cross between beer-can chicken and …
From allrecipes.com
From allrecipes.com
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BRAISED CHICKEN WITH CARROTS AND POTATOES - DINNER AT THE ZOO
May 19, 2019 · So the less dishes, the better. Which is why I turn to recipes like this braised chicken with carrots and potatoes. How do you make braised chicken? For this recipe, chicken thighs are browned and then braised in the oven with onion, carrots…
From dinneratthezoo.com
From dinneratthezoo.com
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ROSEMARY BRAISED LAMB SHANKS RECIPE | ALLRECIPES
For braised meats, I've never felt that side dishes should be a necessity, but they are in this cause since you have a lot of thin sauce and very few veggies--overall, I felt it should've been more stew-like. My suggestions are to double the carrots…
From allrecipes.com
From allrecipes.com
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BRAISED OXTAILS RECIPE - THESPRUCEEATS.COM
Mar 02, 2022 · Regardless of the cuisine in question, braised oxtail is a rewarding, comforting dish with a deep, rich flavor, especially as the weather turns a bit colder. This braised oxtail recipe …
From thespruceeats.com
From thespruceeats.com
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QUICK-BRAISED CELERY | RECIPES | DELIA ONLINE
Delia's Quick-Braised Celery recipe. Celery has such a lot going for it as a raw ingredient in salads, and because of that we rather forget how good it is cooked and served as a vegetable. This …
From deliaonline.com
From deliaonline.com
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BRAISED PORK SHANKS RECIPE - TIM LOVE | FOOD & WINE
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes.
From foodandwine.com
From foodandwine.com
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BRAISED SHORT RIBS IN THE OVEN RECIPE - THE SPRUCE EATS
Dec 22, 2021 · Soul Food Braised Oxtails With Carrots, Parsnips and Turnips 4 hrs Ratings. Oven-Braised Country Style Pork Ribs With Apple Cider 3 hrs Ratings. 8 Crockpot Recipes for Fall-Off-the …
From thespruceeats.com
From thespruceeats.com
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RED WINE BRAISED SHORT RIBS - DOWNSHIFTOLOGY
Feb 06, 2022 · The Best Braised Beef Short Ribs . Just imagine taking a bite of tenderized, braised short ribs with creamy mashed potatoes dabbled in meaty juices. All I can say is this …
From downshiftology.com
From downshiftology.com
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BRAISED OXTAILS RECIPE - THESPRUCEEATS.COM
Mar 02, 2022 · Regardless of the cuisine in question, braised oxtail is a rewarding, comforting dish with a deep, rich flavor, especially as the weather turns a bit colder. This braised oxtail recipe appears in "The All New Good Housekeeping Cook Book" (Hearst …
From thespruceeats.com
From thespruceeats.com
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QUICK-BRAISED CELERY | RECIPES | DELIA ONLINE
Delia's Quick-Braised Celery recipe. Celery has such a lot going for it as a raw ingredient in salads, and because of that we rather forget how good it is cooked and served as a vegetable. This method is delightfully quick and easy, and tastes just …
From deliaonline.com
From deliaonline.com
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BRAISED PORK SHANKS RECIPE - TIM LOVE | FOOD & WINE
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes.
From foodandwine.com
From foodandwine.com
See details
BRAISED SHORT RIBS IN THE OVEN RECIPE - THE SPRUCE EATS
Dec 22, 2021 · Soul Food Braised Oxtails With Carrots, Parsnips and Turnips 4 hrs Ratings. Oven-Braised Country Style Pork Ribs With Apple Cider 3 hrs Ratings. 8 Crockpot Recipes for Fall-Off-the-Bone Short Ribs Slow Cooker Golden Short Ribs …
From thespruceeats.com
From thespruceeats.com
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RED WINE BRAISED SHORT RIBS - DOWNSHIFTOLOGY
Feb 06, 2022 · The Best Braised Beef Short Ribs . Just imagine taking a bite of tenderized, braised short ribs with creamy mashed potatoes dabbled in meaty juices. All I can say is this combo is heavenly. And while it may sound like a luxuriously meal …
From downshiftology.com
From downshiftology.com
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ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
Mar 24, 2021 · Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges. Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours. Remove the pan …
From onceuponachef.com
From onceuponachef.com
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OUR BEST CARROT RECIPES | FOOD & WINE
Sep 08, 2021 · These carrot recipes help you make the most of any carrots you have lying around in your fridge. Try making a creamy carrot soup, or simply roasting them with butter, …
From foodandwine.com
From foodandwine.com
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31 CROWD-PLEASING EASY SLOW-COOKER RECIPES | REAL SIMPLE
Sep 19, 2019 · Ale-Braised Corned Beef, Brussels Sprouts, and Carrots Credit: Quentin Bacon Thinly sliced Brussels sprouts make a more elegant substitution for heartier, earthier cabbage.
From realsimple.com
From realsimple.com
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ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
Mar 24, 2021 · Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges. Cover the pan tightly with aluminum …
From onceuponachef.com
From onceuponachef.com
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OUR BEST CARROT RECIPES | FOOD & WINE
Sep 08, 2021 · These carrot recipes help you make the most of any carrots you have lying around in your fridge. Try making a creamy carrot soup, or simply roasting them with butter, extra-virgin …
From foodandwine.com
From foodandwine.com
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31 CROWD-PLEASING EASY SLOW-COOKER RECIPES | REAL SIMPLE
Sep 19, 2019 · Ale-Braised Corned Beef, Brussels Sprouts, and Carrots Credit: Quentin Bacon Thinly sliced Brussels sprouts make a more elegant substitution for heartier, earthier cabbage.
From realsimple.com
From realsimple.com
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BRAISED OX CHEEK RECIPE - GREAT ... - GREAT BRITISH CHEFS
Related recipes. Related recipes. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. ... 2 carrots, peeled and diced; 2 garlic cloves, ... Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. by Kevin Mangeolles. How to cook rabbit legs. 10 recipes …
From greatbritishchefs.com
From greatbritishchefs.com
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YOTAM OTTOLENGHI’S RECIPES FOR WINTER VEGETABLES AS ...
Nov 04, 2017 · Carrots and leeks, Turkish style Yotam Ottolenghi’s carrots and leeks, Turkish style: add goat’s cheese and serve with bread, and it’s a meal in itself. Photograph: Louise Hagger for …
From theguardian.com
From theguardian.com
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RECIPES: HEALTHY RECIPES, VEGETARIAN RECIPES, FOOD RECI…
A vast collection of the best recipes from famous chefs in India. Browse by ingredient, cuisine, occasion, festivals, quick and easy, low calorie, we have something for everyone! We have a wide repertoire of regional Indian recipes from every corner of the country. You can search for Vegetarian and Non-vegetarian Recipes, Indian recipes, Healthy Recipes, Indian Food recipes by region, recipes ...
From food.ndtv.com
From food.ndtv.com
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INA GARTEN'S RED WINE-BRAISED SHORT RIBS RECIPE - BEST ...
Jan 19, 2021 · When it’s really cold, Ina Garten's Red Wine-Braised Short Ribs Recipe simmered with a whole bottle of red wine, a bottle of Guinness and lots of vegetables, is pure comfort food.
From parade.com
From parade.com
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BRAISED BEEF SHORT RIBS WITH HORSERADISH MASH - BBC FOOD
Add the carrots, onion and garlic and stir until coated in the oil and pan juices. Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine.
From bbc.co.uk
From bbc.co.uk
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