Recipes tagged with « Braised »
Honey Ginger Braised Ribs
Short ribs braised low and slow in a gingery honey glaze reworked with molasses swapped for maple syrup and hoisin switched to black bean sauce. Soy replaced with tamari for depth. Garlic chili paste becomes sriracha for a sharper heat profile. Adjusted marinating and cooking times for better flavor infusion and tender texture. Coating, braising uncovered, reducing sauce for thickness. Render fat, skim off for cleaner sauce. Serve with rice or noodles. Focus is on caramelizing edges, aroma of ginger and honey melding, tactile doneness rather than strict timing.
Braised Beef Red Wine
Slow-braised beef shoulder roast cooked in red wine, vinegar, and crushed tomatoes. Aromatics softened before simmering. Oven cooking low and slow till fork-tender meat. Finished with parsley, served over noodles or baby potatoes. Substitutions for wine and herbs suggested. Techniques emphasize browning, deglazing, and moisture control. A practical approach to classic French-inspired comfort food. No nuts, dairy, gluten, or eggs.
Braised Beer Beef with Chorizo Twist
Chunks of beef shoulder browned. Onion and bell pepper softened. Tomato and garlic added. Blonde beer and chicken broth join the pot. Slow oven braise till tenderness, with smoky chorizo slices tossed near the end. Egg noodles boiled, butter and fresh thyme melted together, then noodles folded in. A laid-back rustic dish, serving six. Haricots verts on the side. Cooking time adjusted plus or minus a bit to get the meat tender exactly. Quantities shifted to avoid sameness.