It's Braising again...
Posted: Tue Apr 25, 2006 7:41 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.
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.