braises

Either store-bought or wild rabbits will work with this recipe; if you use wild bunnies, I&#039;d suggest cottontails and snowshoe hares. The quality of the vinegar and garlic matter. I use sherry vinegar, and I urge you to use it if possible, but a good cider, white wine or even malt vinegar would be alternates. Home-grown garlic is best, as it will often be less harsh and have larger cloves than regular garlic, but any garlic will work. 

Braised Rabbit with Garlic

olive oil

rabbit

large yellow onion, (sliced into 1/4" pieces from root to

garlic, (cloves whole but peeled)

Salt

sherry vinegar

bay leaf

Black pepper

peas

Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.

Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly over low heat for about 2 hours.

When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.

A simple and aromatic braised beef dish with sweet &amp; mildly nutty flavour of dry sherry combined with the zesty &amp; earthy flavour of ginger &amp; pungent spices.

Instant Pot Braised Beef and Ginger Wine

extra virgin olive oil

garlic cloves,

ginger,

1.5kg (3Ib) gravy beef,

star anise

cloves

water

bok choy,

rice

For the Sauce:

¼ cup blackstrap molasses

coconut aminos

dry sherry

potato starch

salt

white pepper

For the Garnish:

coriander

spring onion (scallions) thinly sliced lengthwise

This beef stew is full of goodness and immunity-boosting ingredients, such as ginger, garlic and sweet potato. It’s a feelgood recipe I love to make when I’m feeling a bit under the weather (or hungover!). Make it at the weekend then enjoy throughout the week.

Immune-boosting Slow-braised Beef

tbsp extra virgin olive oil

eggplant,

sea salt

eschalots, peeled, halved lengthways

large sticks celery, diced

garlic cloves, thinly sliced

4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips

cinnamon

milliliters (1 cup) passata

milliliters (1½ cups) beef stock

1½ tbsp soy sauce

Chinese black vinegar*

brown sugar

(14 oz) sweet potato, peeled, chopped into bite-sized pieces

spring onion, to serve

green chilli,

coriander (cilantro) leaves, chopped, to serve

rice,

1.Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later. 



2.Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.



3.Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender. 



4.Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.



NOTES - Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.

Kare kare is a rich, peanut-buttery braised oxtail and beef stew that has a beautiful marigold colouring and is filled to the brim with tender, fall-apart meat and vegetables like eggplant and snake beans. Just like with pork or chicken adobo, the best thing about this slow-cooked Filipino dish is that it just gets better the day after, since the flavours really melt into each other.

Slow-cooker Filipino Beef &amp; Peanut Stew (Kare Kare)

1kg (2 lb 3 oz) beef osso bucco (beef shanks)

sea salt and ground black pepper, to season

vegetable oil

1½ tbsp annatto seeds*

1.5 litres (1.6 qt) beef stock

peanuts

eggplant

peanut butter

(9 oz) snake

apple cider vinegar

tbsp fish sauce

1.Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

2.Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

3.Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

4.Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

5.After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

NOTES - Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

This Singaporean fish head curry epitomes the Little Red Dot perfectly: it’s a unique blend of cuisines and flavours. This dish in particular merges South Indian curry aspects with the Chinese favoured dish of steamed fish head. It’s layered and lush and is surprisingly straightforward to make. Feel free to use fish meat instead if the head freaks you out – it will still be delicious, just not quite as spot-on as the real deal.

Fish Head Curry￼

tbsp yellow mustard seeds

tsp fenugreek seeds

Malaysian curry powder

trimmed,

curry leaves

tbsp shaved palm sugar*

salt,

tamarind

okra, halved lengthways

roma tomatoes, quartered

coconut milk

Spice paste

dried chillies

(5 oz) shallots, coarsely chopped

garlic,

2cm (just under 1”) piece of ginger, peeled, coarsely chopped

tsp turmeric

1.For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

2.Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

3.Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out

the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

4.Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

5.Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.

NOTE-It's worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe as it has a rich, deep flavour that is unmistakable.

Top 5 braises recipes from across the web

The most viewed braises recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Braised Rabbit with Garlic

Instant Pot Braised Beef and Ginger...

Immune-boosting Slow-braised Beef

Slow-cooker Filipino Beef & Pea...

Fish Head Curry

Top 5 braises recipes from across the web

The most viewed braises recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Rabbit with Garlic

Instant Pot Braised Beef and Ginger...

Immune-boosting Slow-braised Beef

Slow-cooker Filipino Beef &amp; Pea...

Fish Head Curry￼

The most viewed braises recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Slow-cooker Filipino Beef & Pea...

Fish Head Curry