It's Braising again...

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It's Braising again...

Postby David M. Bueker » Tue Apr 25, 2006 8:41 am

(Apologies to Supertramp)

Once again I was messing around with whatever was in the house. I had picked up some more of those "country ribs" of pork, and wanted to braise them as it was quite cold outside, so a warming meal was called for.

So I seasoned the pork (just salt, pepper and a little garlic), seared it, and then added in 1 chopped large onion, 3 medium sprigs of rosemary (just the leaves, roughly chopped), 4 cloves of garlic (all that was left in the house), about 2/3 cup of chicken broth and a 1/2 cup of red wine (the La Prade in my tasting note on the wine board) along with a little more salt and pepper.

I covered the dish and threw the thing in the oven at 300 for about 90 minutes. Mmm...mmm good. Tender, well flavored, and the onions were just yummy. The chicken broth and hte wine combined to make a fairly rich sauce/broth. Good stuff.

I am really going to hate summer this year, as I am really getting into this braising thing.
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Re: It's Braising again...

Postby Bill Buitenhuys » Tue Apr 25, 2006 11:40 am

I am really going to hate summer this year, as I am really getting into this braising thing

Even in the quietest moments of the summer, it wouldnt be the crime of the century to do a little braising :shock:
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Re: It's Braising again...

Postby David M. Bueker » Tue Apr 25, 2006 1:34 pm

Too hot when you have no air conditioning.
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Re: It's Braising again...

Postby Jenise » Tue Apr 25, 2006 8:20 pm

You wanna try that braising thing and make a summer dish of it? In the morning, do the pork jas as you described in this dish. Remove the meat from the juices and shred it into chunks with a fork. Come dinner time, heat it up in the old nuker and fill soft corn tortillas with it. Add a some green chile salsa and fresh onions and cilantro, and/or some thinly sliced cabbage dressed with salt, oil and vinegar, and you've got Carnitas! A braised dinner, but perfect for the hottest summer day.
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Re: It's Braising again...

Postby Cynthia Wenslow » Wed Apr 26, 2006 9:59 pm

David M. Bueker wrote:(Apologies to Supertramp)
I covered the dish and threw the thing in the oven at 300 for about 90 minutes. Mmm...mmm good. Tender, well flavored, and the onions were just yummy. The chicken broth and hte wine combined to make a fairly rich sauce/broth. Good stuff.


Can I come to your house for dinner? :) That sounds super, David!
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Re: It's Braising again...

Postby Bob Henrick » Wed Apr 26, 2006 10:46 pm

I am really going to hate summer this year, as I am really getting into this braising thing.


Hmmmm, makes me wonder if I can braise in the Kamado when it gets here.
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Re: It's Braising again...

Postby David M. Bueker » Thu Apr 27, 2006 8:04 am

Jenise wrote:You wanna try that braising thing and make a summer dish of it? In the morning, do the pork jas as you described in this dish. Remove the meat from the juices and shred it into chunks with a fork. Come dinner time, heat it up in the old nuker and fill soft corn tortillas with it. Add a some green chile salsa and fresh onions and cilantro, and/or some thinly sliced cabbage dressed with salt, oil and vinegar, and you've got Carnitas! A braised dinner, but perfect for the hottest summer day.


Sounds delicious! I love Carnitas.
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