BRAISED MEALS RECIPES

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SUCCULENT BRAISED PORK RECIPE | MELISSA D'ARABIAN | FOOD ...



Succulent Braised Pork Recipe | Melissa d'Arabian | Food ... image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 3 hours 55 minutes

Prep Time 25 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED BEEF RECIPE - FOOD.COM



Braised Beef Recipe - Food.com image

I've only tried this once, and was actually rather successful. I thoroughly enjoyed it. Since I came across it again, I'll have to try it again soon.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 16

3 lbs rump roast
salt & pepper
1 tablespoon prepared mustard
8 slices bacon, diced, uncooked
3 tablespoons vegetable oil
2 onions, coarsely chopped
1/4 teaspoon thyme (to taste)
1 bay leaf
1/4 teaspoon parsley (to taste)
1/4 teaspoon paprika (to taste)
1 teaspoon tomato paste
1/2 cup dry red wine
1 cup beef stock
2 tablespoons all-purpose flour
water
1/2 cup whipping cream or 1/2 cup sour cream

Steps:

  • Rub beef generously, all over, with salt, pepper and mustard.
  • Sautee the bacon in large heavy pan.
  • Remove bacon.
  • Add oil.
  • When hot, add the beef and brown evenly on all sides.
  • Add the onions and herbs. Cook until the onions are nearly tender, then add the paprika, tomato paste, wine, stock and replace the bacon.
  • Cover the pot and simmer 1 1/2 to 2 hours, until tender.
  • Remove and let it stand for 5 - 10 minutes before carving.
  • Meanwhile, stir the flour into small amount of water. Add this into hot cooking liquid.
  • Stir constantly till thick.
  • Stir in the cream of your choice (I liked it best with sour cream).
  • Serve with mashed or fried potatoes.

Nutrition Facts : Calories 1144, FatContent 83.3, SaturatedFatContent 31.3, CholesterolContent 279.1, SodiumContent 820.5, CarbohydrateContent 11, FiberContent 1.1, SugarContent 2.9, ProteinContent 78.2

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