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Braising

The Best of Brisket: Recipes, Tips, and Tricks

Brisket is beloved, and not just by Jewish grandmas and Texas pitmasters. Almost every meat eater appreciates the savor of a juicy, tender, well-cooked brisket, whether it's braised or barbecued. And...
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Recipe ideas

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by manolotraveler 5 days ago

I just got a new, enormous saute pan and so I'm looking for some recipe inspiration! Especially interested in pan-braises (like chicken cacciatore) so I can fry/saute things AND braise them in this...

How long does it really take to braise short ribs?

Megiac
by Megiac 12 years ago

I attempted the Zuni Cafe's short ribs braised in Chimay ale yesterday. The recipe calls for braising at low heat for 2-2 1/4 hours. I have a hard time getting my stove low enough, so cooked it i...

Your ultimate Rondeau? What would it be?

CHSeifert
by CHSeifert 1 year ago

As title says, what would you consider to be the best Rondeau ? A Rondeau for me is a versatile sauté pan like pan with 2 short handles, that can work just as well in the oven as on the stovetop...

Maiale al Latte (Milk-Braised Pork)

pinkmagnolia921
by pinkmagnolia921 6 months ago

Thanks to Betsy's recent post about Osso Bucco and her copper Daubiere, there ensued a very lively discussion about Braising Techniques. Damiano posted a link for pork loin braised on the stovetop...

Polenta Bar Dinner Party (Vegetarian)

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by nature_trash 1 year ago

Hello, I am throwing a dinner party for about 20 friends for my birthday. Last year I did the Momofuku pork shoulder with lots of sides & it was great. This year, I am planning to make a lar...

short ribs: how to brown before braising

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by david kaplan 11 years ago

Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though, I was making a much larger batch and decided instead to roast them in the oven...

Reheating braised pork - method and internal temp?

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by michaeljc70 7 months ago

I'm curious what people think the best way is to reheat braised pork (1.5" cubes,shoulder). I have done it in the oven, in a covered dutch oven on the stove and over a double boiler. The double ...

Copper daubiere for osso buco?

betsy_VA
by betsy_VA 10 months ago

I'm planning to cook osso buco for the first time in a couple of weeks and I'm wondering whether this is an occasion to use a French copper daubiere (aka a "braiser box"). I'm cooking four veal sha...

All About Braising: Poultry and Game Recipe Reviews

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by redwood2bay 13 years ago

October 2006 Cookbook of the Month: Please post your full-length reviews of poultry or game recipes from Molly Stevens' All About Braising here. Please mention the name of the recipe you are review...

Best way to store and re-heat ossobuco or any other braised meat

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by AngeloSc 8 months ago

Hi, I have cooked ossobuco alla milanese in a le creuset dutch oven in the past, following the recipe by Martha Stewart attached in the video. It was delicious, but of course it takes a few hour...

Looking for interesting braises/inspiration

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by corpkid 10 months ago

Hi all. I'm looking for a little inspiration. I want to braise something tomorrow for a few friends coming over for a day of college football. I'm no stranger to braising and have done the usual...

Bare Aluminum Cookware

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by Libranflight 1 year ago

What is the best thing to cook in bare aluminum? What is the worst, grated potatoes? Does it warp easy, and do I get it hot before adding fat or add fat and then heat up? Is there any reason to ...

Pressure cooker for pot roast

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by codmeister 12 months ago

I would like to know what your experience is cooking pot roast with three devices 1. Pressure cooker 2. Dutch oven and 3. Crock pot (slow cooker). I have found that a crock pot slowly drains out t...

Brooklyn Copper Cookware large 11" rondeau - making duck ragu

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by Toronto416 1 year ago

BCC have begun producing larger diameter pots, and the 11" 5QT rondeau is the perfect size for cooking for a dinner party of 4 or more people. I posted a short review previously of the 11" rondeau...

French Canadian recipes

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by Dusty13 1 year ago

Hello all, I'm looking for a rabbit recipe my French Canadian boyfriend's mother made each Christmas Eve to eat before going to church at midnite. We lived in Halifax, NS. My memory is a little f...

Corned Beef Test Results... Slow Baked and a Braise, For St. Paddy's Day.

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by fourunder 8 years ago

It's that time a year again, St Paddy's Day is near and Corned Beef is cheap and plentiful in the markets, so I decided to purchase two pieces and see if a slow braise in a slow cooker ...or slow ...

2017 St. Paddy's Day Corned Beef... Past Threads Bump. Results with Pictures.

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by fourunder 2 years ago

Just thought I'd bump some prior threads with different methods used over the past few years...with pictures. Oven, Stove Top, Baked and Braised. https://www.chowhound.com/post/corned-beef-st-pa...

Lamb Experts: in the quest for "melt off the bone" meat -- shanks vs shoulder? Oven vs slow cooker?

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by fmogul 1 year ago

Anyone ever make the Zahav lamb shoulder? I love lamb but almost never cook it. My wife's birthday is coming up. She loves lamb shanks, so I was thinking of adapting the recipe (well, dumbing it do...

Crock Pot versus Dutch Oven cooking

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by cstout 7 years ago

I have both of these vessels & I really am confused about both. Can a crock pot recipe be made in the Dutch oven & can a Dutch oven recipe be made in a crock pot? What's your favorite dish to c...

Any reason why beef shank isn't as popular to cook?

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by Rafie 12 years ago

I see so many recipes for veal and lamb shank, but for all the in-vogue fervor over cuts that need long slow cooking, I rarely see recipes utilizing beef shank. Is there a reason for this? Also,...