ISO: ISO T&T Braising Recipes

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traca

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I bought a new Le Cruset last spring and barely got a chance to use it before this summer. Our weather has turned a bit chilly and I'm ready to break my pot in. Got any favorite braised recipes?

 
I've posted this elsewhere but it's still one of my fav's: REC: Chicken Thighs Braised In Cider

Chicken Thighs Braised In Apple Cider
4 to 6 servings

6 chicken DARK MEAT LEG- THIGH SECTIONS, skin on, excess fat removed
SALT and PEPPER
2 tablespoons OLIVE OIL
1 LARGE ONION, diced, about 1 cup
3 CARROTS, diced
2 GRANNY SMITH APPLES, peeled, cored and each quarter cut into 4 pieces
1 tablespoon CURRY POWDER
1 tablespoon FLOUR
½ tsp CAYENNE PEPPER
¼ cup APPLE JACK BRANDY
½ cup APPLE CIDER
½ cup hot CHICKEN STOCK

Preheat oven to 350° degrees F. Season the chicken thighs with salt and pepper. Heat a skillet or casserole over medium heat with the olive oil. Add the thighs skin side down and brown well before turning to brown the meat side. When the chicken is well browned remove and set aside. Add the onion to the casserole and cook over medium heat to a golden brown before adding the carrot. Cook the carrot for 2 to 3 minutes, add the apple slices, and begin to caramelize.

Sprinkle the curry powder over the vegetables and apple then sprinkle on the flour and cayenne in the same way. Stir to combine well and begin to toast the curry-flour combination for 1 minute. Add the chicken back to the pan and carefully pour in the Apple Jack by removing the pan from the heat for a moment. Let the brandy bubble and begin to evaporate in the hot casserole before returning it to the heat. Add the apple cider and chicken stock, bring quickly to the boil, reduce the heat to a slow simmer, cover the pan with a tight fitting lid and place in the oven for 35 minutes. When the chicken is fully cooked, remove from the oven, carefully ladle off any grease and serve.

 
Rec: Short Ribs Provencale

Short Ribs Provencale

2 tablespoons extra-virgin olive oil
6 pounds individual short ribs (not cross-cut flanken)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
12 garlic cloves, peeled
1 tablespoon herbes de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine, such as Zinfandel or Shiraz
1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
One 14 1/2-ounce can diced tomatoes in juice, drained
1 bay leaf
8 ounces baby-cut carrots
1/2 cup Mediterranean black olives, such as Niçoise, pitted
3 tablespoons chopped fresh parsley for garnish

1. Position a rack in the center of the oven and preheat to 300̊F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.

Makes 6 servings.

Source: The Carefree Cook by Rick Rodgers @ Epi
Rick Rodgers’ notes: A few years ago, the editors of Bon Appétit magazine declared braised short ribs the recipe of the year, and they asked me to create the ultimate version. Combining elements from different short rib dishes I had enjoyed at restaurants, this is the result. I have since received an amazing amount of mail from cooks who have told me that this is the most awesome meat dish they have ever encountered.

Pat’s notes: Deeeelishus. Didn’t add the olives but I’m sure they’d be great.

 
Rec: Braised Chicken with Herbs and Shallots

Braised Chicken with Herbs and Shallots

4 chicken thighs
1/2 cup flour
2 tbsp olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tbsp balsamic vinegar
1-1/2 cups chicken stock
2 tsp crushed dried rosemary
1 tsp crushed dried thyme
1 tsp crushed dried basil
1 tsp crushed dried marjoram
1/4 tsp salt
1/8 tsp ground black pepper

Preheat oven to 350̊F. Dredge chicken thighs in flour to coat. Heat olive oil in a large ovenproof saute pan with a lid. Add shallots and allow to brown. Add chicken and sear on each side, about 2 minutes per side. Add garlic and sauté for about 1 minute, or until you can smell the aroma. Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil. Cover and bake 20 to 30 minutes, or until chicken is tender. Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.

Source: Fiorella @ Gails

Pat’s notes: Verrry good! Used 6 thighs and there was plenty of liquid, could’ve even done 8. Made stovetop instead of in the oven, removing the skillet lid after 15 minutes to finish cooking the chicken and allow the juices to reduce down a bit. Second time I made it in the oven as directed and really liked it that way. Be sure to drain off most of the fat before adding stock.

 
Rec: Osso Buco

Osso Buco

This dish is a specialty of northern Italy’s Lombardy region. It’s traditionally served with Risotto alla Milanese and gremolata, a mixture of garlic, parsley, and lemon. If you have the option, grate the zest into skinny strips rather than tiny bits; it makes a prettier garnish.

4 (1/2-lb) veal shanks, trimmed of all visible fat and cut about 1-inch thick
1/4 cup + 2 tbsp all-purpose flour
4 tsp olive oil
1-1/2 cups thickly sliced mushrooms
4 shallots, finely chopped
1 carrot, thinly sliced
2 celery stalks, finely chopped
1/2 cup dry white wine
1 garlic clove, minced)
1 cup (plus) low-sodium beef (or chicken) broth
1/4 cup minced flat-leaf parsl3ey
2 tbsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
1 tbsp minced fresh sage, or 1/2 tsp dried leaves, crumbled
1 anchovy fillet, rinsed and chopped or 1/2 tsp anchovy paste (didn’t use)
freshly ground pepper, to taste
1 garlic clove, minced

Dredge the veal in the flour, set aside.

Heat the oil in a nonstick saucepan, then add the veal and brown on all sides. Transfer to a plate. Saute the mushrooms, shallots, carrot, celery, wine, and garlic, in the saucepan, scraping up any browned bits from the bottom of the pan, until the liquid is reduced to about 1/4 cup. Add the broth, half of the parsley, half of the lemon zest, the lemon juice, rosemary, sage, anchovy, and pepper. Return the veal to the saucepan. Reduce the heat and simmer, covered, until the veal is very tender, 1-1/2 hours; add water, 1;4 cup at a time, if the sauce looks too thick.

Meanwhile, make the gremolata. Mix the remaining parsley and lemon zest with the garlic. Serve the veal, topped with the sauce and sprinkled with the gremolata.

Points per serving: 6

Source: Weight Watchers, Simply The Best Italian

Pat’s notes: Excellent. Added more broth, as necessary.

 
This is a great book...borrowed it from the library and made the Pork Chops with

Creamy Cabbage, absolutely delicious.

 
Calvados-Braised Chicken With Apples is fantastic. I tweaked it a lot, and can post it with my

changes, plus post the original, if you're interested.

 
You could make CathyZ's pork and sauerkraut in T&T. It must be fall--I've mentioned this twice

 
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