braised meat

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

Leftover turkey casserole

onions, finely chopped

apple,

olive oil

tsp dried sage, or 5 sage leaves, chopped

tbsp plain flour

stock

tbsp wholegrain mustard

tbsp runny honey

leftover turkey, shredded

leftover roasted vegetables

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.

Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Slow-braised, fall-apart braised pork shoulder in a creamy carrot, mushroom and tomato sauce, served over a bed of mashed potatoes!

Ukrainian Braised Pork with Creamy Mashed Potatoes (video)

pork shoulder

Salt

Cooking oil

mushrooms

onion

carrots (grated)

garlic (pressed

tsp coriander

tsp smoked or regular paprika

½ tsp ground cumin

tsp black pepper

tbsp all-purpose flour

water

sour cream

ketchup

salt

parsley (chopped)

dill (chopped)

lbs Russet potatoes (peeled)

unsalted butter (cubed)

heavy cream

Prepare the pork shoulder first. Using a sharp knife, carefully portion the pork into 1-inch cubes. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Season the pork generously with salt and brown the pork shoulder for 7 to 8 minutes, until well-browned all over. Do this step in 2 to 3 small batches to avoid over-crowding the pan. Transfer the pork into a large braising pan.

Next, into the same frying pan, add the diced mushrooms and more oil, as needed. Brown the mushrooms for 5 to 6 minutes, until softened. Add the carrots and onion next and continue to sauté the mixture for 3 to 4 minutes, until the onion is tender. Add in the minced garlic cloves, coriander, cumin, paprika and black pepper and cook for another minute. Sprinkle the flour over the mushroom mixture, then stir it in.

Add the mushroom mixture to the braising pan with the browned pork. Next, prepare the sauce. Combine the water, ketchup, sour cream and salt and whisk the ingredients together for 1 minute, until smooth. Pour the sauce into the pan and stir to combine with the pork.

Cover the pan with a lid, leaving it slightly ajar to allow liquids to evaporate. Bring the pork up to a boil over high heat, then reduce the heat to low and simmer the pork for 1 ½ hours, or until the pork is tender and soft. Remove the pork from heat and sprinkle in 2 tablespoons of chopped parsley and 2 tablespoons of chopped dill. Reserve the remaining fresh herbs for garnish.

Making Braised Pork:

For the mashed potatoes: peel and cube the potatoes into even sized pieces and add the cubed potatoes into a large pot of water. Season the water generously with salt and bring the potatoes to a boil over high heat. Boil the potatoes for approximately 15 minutes, or until fork tender. Drain the potatoes, then add the butter and let it stand for a few minutes until the butter is melted. Using a potato masher, mash the potatoes until they’re smooth. Add a few tablespoons of cream to the potatoes, as needed. Season with salt, to taste.

Making Mashed Potatoes:

Spoon the braised pork over a bed of the creamy mashed potatoes. Garnish with more fresh herbs and enjoy.

For Serving:

https://www.youtube.com/watch?v=LdPGEPNBCAc

Creamy and hearty Ukrainian braised pork with mashed potatoes is the best comfort food! This video was sponsored by National Pork Board. This easy pork dish is made with slow-braised pork shoulder cooked in an aromatic mushroom sauce, served over a bed of creamy mashed potatoes! This easy pork recipe is perfect for a family dinner any day of the week! Plus, use this recipe with a slow cooker or a pressure cooker! #PorkPassport #RealPork

Get the recipe and more tips: https://tatyanaseverydayfood.com/recipe-items/ukrainian-braised-pork/

Bring flavor to everyday moments with pork. Visit https://bit.ly/330xVAr to learn more!

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Ukrainian Braised Pork with Creamy Mashed Potatoes

Easy, slow-braised beef short ribs in red wine sauce, with creamy mashed potatoes.

Slow-Braised Beef Short Ribs Recipe (video)

bone-in beef short ribs

Coarse sea salt & black pepper

all-purpose flour

High-temp cooking oil (avocado oil)

tbsp butter

garlic cloves

black pepper

rosemary (chopped)

thyme leaves

red wine (such as Cabernet)

tomato paste

beef broth

beef broth (as needed)

thyme (for garnish)

recipe Butter Mashed Potatoes

Pat the short ribs dry with a paper towel, if needed, and season generously all over with sea salt and black pepper. Use your hands to work in the salt. Place the flour into a large bowl and coat each short rib all over with flour; tap off any excess.

Preheat a large stainless-steel or cast iron frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it’s done!

Next, preheat a braising pan over medium heat and add the butter. To the melted butter, add the mushrooms and onion and sauté them for 4 to 6 minutes, until tender. Next, add in the minced garlic and cook for an additional minute. Season the mixture with salt, pepper and fresh herbs. Add in the wine and tomato paste and whisk everything together. Cook this mixture for a few minutes before adding the beef broth.

Bring the sauce up to a simmer over medium-high heat and then return the short ribs to the pan, placing the ribs with the meat side facing down. Allow the sauce to come up to a simmer again, then cover the braising pan with a tight-fitting lid and reduce the temperature to low.

Braise the beef short ribs for 3 to 3 ½ or even 4 hours, until the meat is extra tender and falls of the bone naturally. If the braising sauce reduces too much, add an additional ½ cup to 1 cup beef broth, as needed. Once the ribs are done, remove the pan from the heat and gently place the short ribs to one side of the pan. Tilt the pan slightly and use a large spoon to skim off the fat that has risen to the surface into a measuring cup. Allow this fat to cool, then dispose of it in a waste container.

When the short ribs have approximately 30 minutes of cooking time left, prepare my Creamy Butter Mashed Potatoes recipe.

For serving, place 1 large or 2 small ribs onto each plate, over a bed of mashed potatoes. Pour extra sauce over each rib and garnish with fresh thyme leaves.

Alternative cooking methods: a. Pressure Cooker: brown the short ribs first, then prepare the sauce in the pressure cooker and add the ribs. Cook on the ‘High’ Pressure setting for 60 to 70 minutes with Natural Release 15 minutes, or use the machine setting for ‘short ribs’.b. Slow Cooker: prepare the recipe as written and place the sauce and ribs into the cooker. Cover and cook on the ‘high’ setting for 10 to 12 hours. Add an additional ½ cup to 1 cup beef broth halfway through, if needed.

Nutritional facts are calculated for the short  ribs only, not including the potatoes.

Nutritional Info:

This is my favorite dish and if a restaurant has it, 100% will be what I order. That being said, I’ve eaten this many many times from different restaurants. I do have a few places that make it the best. I was excited to try it first time at home. Loved how the house smelled while cooking. Loved the addition of mushrooms. The sauce at the end was very nice too. However too much tomato paste I believe. The flavor was overpowering. Might try it again with only a tablespoon of tomato paste to see if comes out different.

I have made this recipe a few times. It's my go to. The flavors are absolutely delicious, I have come to crave short ribs. So So SOOOO Good.

When you print your recipe, it does not advertise you and your page or web site. It just has the name of the recipe. Just FYI.

https://www.youtube.com/watch?v=Wxe9SMyPmno

GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/braised-beef-short-ribs/
The best ever braised beef short ribs recipe! These incredibly aromatic short ribs fall right off the bone and the meat is extra, extra tender! I braise these beef ribs in a delicious red wine, tomato and mushroom sauce. It’s the best gravy for these tender ribs! To make it the ultimate comfort food dish, I serve these ribs with my Creamy Butter Mashed Potatoes. This hearty beef recipe is perfect for cold winter months, or anytime you’re craving for some delicious comfort food!

Creamy Mashed Potatoes: https://youtu.be/MjHY7-iUQfk

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The BEST Braised Beef Short Ribs Recipe - Fall-Off-The-Bone Tender!!

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Leftover turkey casserole

Ukrainian Braised Pork with Creamy ...

Slow-Braised Beef Short Ribs Recipe...

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Leftover turkey casserole

Ukrainian Braised Pork with Creamy ...

Slow-Braised Beef Short Ribs Recipe...

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