braise

Carnitas: Braised and Fried Pork recipe | Epicurious.com

pork

water

white onion, thinly sliced

orange,

pork lard oil

garlic cloves,

bay leaves

sweetened condensed milk

oregano,

salt

Fall-Apart Caramelized Cabbage recipe | Epicurious.com

tomato paste

garlic cloves, finely grated

coriander

cumin

red pepper flakes

savoy or green cabbage (about 2 lb.)

olive oil, divided

Kosher salt

Tbsp. cilantro or parsley leaves

Plain whole-milk Greek yogurt

black pepper

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

unsalted butter,

sour cream

heavy cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

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Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

Braised Beef Short Ribs Recipe | Epicurious.Com

bone-in beef short ribs

vegetable oil

fine sea salt

carrots,

onion,

garlic cloves, finely chopped

San Marzano tomatoes

dry red wine

brown veal stock

Turkish California bay leaf

Banyuls vinegar vinegar

balsamic vinegar

onions (5 ounces)

unsalted butter

bacon

white mushrooms,

Braised Oxtails With Star Anise And Chinese Greens Recipe | Epicurious.Com

chicken broth

onion, halved, thinly sliced

soy sauce

garlic cloves, peeled

star anise*

ginger

dark brown sugar

Chinese brown bean sauce (not ground)**

yu choy, baby choy sum, or baby bok choy

green onions

star-shaped

**Available at Asian markets.

Moroccan Braised Beef Recipe | Epicurious.Com

chuck roast,

onions

garlic cloves, chopped

garam masala*

paprika

turmeric

cayenne pepper

dry Sherry

beef broth

tomatoes

golden raisins

Cider-Braised Pork Shoulder With Caramelized Onions Recipe | Epicurious.Com

(3- pork

olive oil

apple cider

Serve the aromatic fish with bok choy and rice for a complete, family-friendly meal.

Asian braised fish with bok choy

Massel vegetable liquid stock (see Notes)

orange juice

red chilli, deseeded, chopped

rice wine vinegar

honey

star anise

blue-eye fillets

bok choy, halved lengthways

Coriander leaves, to serve

jasmine

Braised Pork with Orange and Fennel recipe | Epicurious.com

cinnamon stick

anise seeds

lb boneless pork shoulder,

garlic cloves, smashed

(1/2-inch-thick) slices peeled fresh ginger, smashed

(4- by 1-inch) strips fresh orange zest

sugar

Chinese rice wine

chicken broth (20 fl oz)

fennel

cilantro

cheesecloth; kitchen string

Butter Chicken recipe | Epicurious.com

chicken breast

lemon juice

red (Kashmiri) chile powder

yogurt

garam masala

sunflower

Vegetable oil

sea salt

butter, melted

(1/2 stick) butter

cloves

green cardamom pods

black cardamom pod

fenugreek seeds

red chiles, diced

maple syrup

fenugreek leaves (find these at a specialty grocer

Heavy cream

Sliced red chiles

Rice or naan

Easy Instant Pot braised short ribs with a delicious red wine mushroom sauce!

Instant Pot Short Ribs with Red Wine

boneless beef short ribs

Kosher salt and pepper

Tablespoons canola oil

yellow onion, diced

baby portobello mushrooms, sliced

Tablespoons balsamic vinegar

red wine (we

cornstarch

parsley (optional),

Generously salt all sides of your short ribs. 

Set Instant Pot to sauté setting and add canola oil. When pot is hot, add short ribs and sear for 3-5 minutes per side until golden brown. 

Remove short ribs from pot and set aside. They won&#8217;t be fully cooked yet &#8211; that&#8217;s ok!

Add onions, garlic, and mushrooms to pot and stir to combine. Cook 3-5 minutes, stirring occasionally, until mushrooms have softened and onion is translucent.

Add balsamic vinegar and red wine to pot to deglaze. Make sure to scrape any browned bits off the bottom of the pan with your spoon or spatula! Bring to a simmer. 

When sauce reaches a simmer, press “cancel” on your Instant Pot to turn off the sauté setting.

Add short ribs back to the pot, nestling them in with the onions and mushrooms.

Lock the Instant Pot lid in place, move the valve to “sealing”, and set set the cook time for 50 minutes at high pressure. (If you’re using bone-in short ribs, cook for 65 minutes at high pressure).

When cook time has finished, let pressure release naturally for 15 minutes, then do a quick release of any remaining pressure by carefully moving the valve to “venting.” Let the pot vent completely before removing the lid. (Always use caution and follow manufacturer directions when working with your Instant Pot). 

When Instant Pot has released all pressure, remove the lid.

Remove cooked short ribs to a separate plate while you finish the sauce. 

In a small bowl or jar, combine the cornstarch and water and whisk until smooth to form a cornstarch slurry.

Set Instant Pot to sauté. Add cornstarch slurry to sauce and stir to combine. Cook, stirring frequently, until the sauce thickens to a light gravy consistency, about 2 minutes. When sauce is thickened, turn off the Instant Pot.

Time to eat! Top short ribs with a scoop of sauce, garnish with some fresh parsley (optional), and serve immediately.

Love this post thank you! I had never made short ribs before and they turned out great! I didn’t have any red wine on hand so I used 2 Tbsp balsamic vinegar and 1 Tbsp red wine vinegar for 2 pounds of ribs. Highly recommend  this recipe!

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste. 

Spicy Braised Eggplant Noodles

dried wide rice noodles

Tbsp. gochujang (Korean hot pepper paste)

Tbsp. white or yellow miso

extra-virgin olive oil, divided

1½ lb. medium eggplant,

garlic cloves, thinly sliced

1” piece ginger, peeled, finely chopped

Tbsp. double-concentrated tomato paste

scallions, thinly sliced

peanuts

This weeknight noodle dish uses gochujang, miso, and tomato paste for deep flavor in no time. Long, slender Japanese and Chinese eggplant cook faster and get more tender than their globe-shaped cousins.

Bon Appétit

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