Braising

[Scottydog]

Anyone have any great braising recipes? I bought this great Le Creuset braiser about 12" across....3 1/2" deep....looking for quick recipes...beef/carrots/potato ....simple slow simmer things....thoughts?

[sneezles]

Well, this recipe isn't beef but I thought I'd offer it up anyway:
* Exported from MasterCook *

Beer-Braised Sirloin Chops with Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless sirloin pork chops -- 3/4-inch thick
2 tablespoons flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves -- minced
8 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme and sauté an additional minute. Return chops to skillet, add beer; bring to a boil.

Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with noodles, garnished with parsley, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per Serving (excluding unknown items): 238 Calories; 10g Fat (40.7% calories from fat); 24g Protein; 9g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.


Nutr. Assoc. : 5789 0 0 2665 0 0 0 0 0 2130706543 2130706543 2130706543

[Linda in MO]

That looks good sneezles. Have you made it before?
Thanks in advance!

[sneezles]

Linda,
Yes, I have made this and it is quite tasty. I did simmer longer than 8 minutes because my chops were thick and the old ingrained thing about cooking pork to death...

[Julia1Pin]

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD
Use a pot that’s at least 12 inches across.
4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg
1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel
2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter
Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
Chard and final preparation: While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.
Makes 4 servings.


Bon Appétit
October 2000