braising

This savory braised pork shoulder is inexpensive, easy, and delicious. Try this fall family meal for Sunday dinner or a weeknight supper.

Braised Pork Shoulder

Pork shoulder

tbsp Olive oil

tbsp Butter

Onion (chopped)

Celery (chopped)

Carrot (chopped)

Garlic (chopped)

Kosher salt

black pepper

tbsp Tomato paste

tbsp Flour

Red wine

Beef broth (low sodium)

Parsley (tied)

Bay leaves

Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.

Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.

Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly.&nbsp; Return the pork chunks to the Dutch oven.

Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.

An easy slow cooker split pea soup recipe.

Slow Cooker Split Pea Soup

green

carrots,

medium celery stalks, medium dice

medium yellow onion, medium dice

garlic cloves, minced

Italian parsley sprigs

bay leaf

meaty ham

(1 quart) low-sodium chicken or vegetable broth

water

How To Make Braised Short Ribs in the Oven

bone-in beef short ribs

vegetable oil

Salt

onion,

garlic,

liquid,

Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.

Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.

Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.

Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.

Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.

Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.

OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.

Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

Warmdaddy's Braised Turkey Wings

Worcestershire sauce

Cajun seasoning

garlic

sage

thyme

salt

turkey wings,

celery,

chicken broth

Cooking Channel's Warmdaddy's Braised Turkey Wings, as seen on Cooking Channel.

Mix together the Worcestershire, Cajun seasoning, garlic, sage, thyme and salt. Rub the mixture over the turkey wings. 

Spread the celery and onions in the bottom of a nonstick baking dish. Place the turkey wings on top and pour over the chicken broth. Cover tightly with foil and transfer to the oven for 1 hour 30 minutes, then uncover and roast for 15 minutes longer to brown. 

While the recipe uses different seasonings the important part is the Worcestershire sauce in cooking method. These yeilded very tender wings. I added bell pepper and garlic, putting them on top and bottom of wings before cooking. Alson my wings were on the small side and included the drum, which I cut off before cooking. I dotted with butter as well. Yummm

Made this receipe as is. It was delicious. I wouldn’t change a thing. 

https://www.cookingchanneltv.com/videos/braised-turkey-wings-0210271

At Warmdaddy's, in Philly, G tries braised turkey wings for the first time.

Braised Turkey Wings

Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!&nbsp;

Galbijjim (Braised Beef Short Ribs)

meaty beef short ribs

onion

ginger

white parts of scallions

soy sauce

sugar (3 tablespoons for sweeter ribs)

honey

rice wine (or mirin)

Asian pear (grated (about 1/2 cup))

(or juiced ginger)

sesame oil

Korean radish

mushrooms

carrot

green parts of scallion

chestnuts

Korean dates/jujube

gingko nuts (or 1 tablespoon pine nuts)

Galbijjim (braised beef short ribs)

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.

In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.

Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.) 

Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)

Meanwhile, prepare the vegetables and optional garnish.

Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.

Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

Bbq Shredded Chicken

boneless skinless chicken thighs, or a mix of thighs and breasts

Olive oil

(or more) cloves garlic, minced

smoked paprika

(12 ounces) barbecue sauce, store-bought

BBQ Shredded Chicken

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.

Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.

While you&#x27;re shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.

Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.

Cooking Channel serves up this Sunday Pot Roast recipe from Kelsey Nixon plus many other recipes at CookingChannelTV.com

Sunday Pot Roast

boneless chuck roast

Kosher salt and cracked black pepper

vegetable or olive oil, plus more if needed

carrots, chopped

celery ribs, chopped

yellow onion, chopped

bundle various fresh herbs,

garlic, chopped

dry red wine,

low-sodium beef broth

watercress

parsley leaves

Lemon juice, for drizzling

Olive oil,

Salt and black pepper

almonds,

Risotto Cakes,

unsalted butter

large shallots, minced (about 1/2 cup)

Arborio rice

dry white wine

peas,

lemon juice

lemon zest

Parmesan

mozzarella

all-purpose flour,

eggs, beaten

panko breadcrumbs

Vegetable oil,

Sunday Pot Roast : Recipes : Cooking Channel

Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.

Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.

Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.

For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds

Serve on top of the Risotto Cakes and top with the fresh herb salad.

For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.

Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.

Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.

Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.

In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

I saw this recipe years ago and it was a favorite among guests and family. It has now become a tradition.

This recipe is AMAZING!! I've made it several times, including for company, and it is always a big hit. It's such a fun and fresh take on traditional pot roast, and the risotto and herb salad just absolutely make the dish. A must try for anyone looking for something new and exciting to make your tastebuds happy :)

https://www.cookingchanneltv.com/videos/kelseys-sunday-pot-roast-0180685

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Kelsey's Sunday Pot Roast : Videos : Cooking Channel

Caramelized mushrooms, sun-dried tomatoes, tender white beans, juicy chicken: there's nothing but good flavor happening here. And all in one skillet!

Tuscan Chicken Skillet

olive oil, divided

bone-in, skin-on chicken breasts (3 to 4 split breasts)

cremini mushrooms,

rosemary leaves

kosher salt,

white beans, drained and rinsed

Arrange a rack in the middle of the oven and heat to 450°F.

Heat 1 tablespoon of the oil in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.

Add the remaining 1 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.

Nestle the seared chicken breasts skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

Great for tailgates or the Super Bowl, this easy recipe braises bratwursts in beer, then they&#39;re served in toasted hoagie rolls with mustard and onions.

Beer-Braised Bratwursts with Onion

mustard seeds

caraway seeds

unsalted butter (1/2 stick)

bratwursts

dark brown sugar

(12 ounces) brown ale,

hoagie rolls, toasted

Sweet Hot Mustard,

Caramelized onions braise with chicken and broth, all topped with a thick layer of melty Gruyère cheese.

Braised French Onion Chicken with Gruyère

yellow onions, thinly sliced

baking soda

salt and black pepper

olive oil

chicken thighs

low-sodium chicken

Dijon mustard

balsamic vinegar

(4-inch) fresh rosemary sprig

Gruyère cheese (about 5 ounces)

Coarsely chopped fresh parsley, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 325°F. Cook the onions and chicken while the oven is heating.

Melt the butter in a large, heavy bottomed oven-safe pot or Dutch oven over medium-high heat. Add the onions and baking soda and cook, stirring every few minutes with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently and scraping up the browned buildup that forms at the bottom of the pan, until the onions are a deep golden-brown, 10 to 15 minutes more. Meanwhile, sear the chicken.

Heat the oil in a large nonstick or cast iron pan over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Working in batches as to not overcrowd the pan, sear the chicken until golden brown on both sides, about 3 minutes per side. As each batch is ready, transfer the chicken to a large plate.

Add 1 cup of the broth to the chicken pan and scrape up any browned bits at the bottom of the pan. Add the mustard and vinegar and whisk to combine, then simmer until reduced by about half, about 5 minutes. Remove from the heat.

When the onions are ready, add the garlic, thyme, and rosemary, and cook until fragrant, about 1 minute. Add the remaining 1 cup of broth, scrape up any browned bits at the bottom of the pan, and simmer until reduced by half, about 5 minutes. Taste and season with salt and pepper as needed. Remove and discard the thyme and rosemary stems.

Transfer the chicken on top of the onions in an even layer and add any juices on the plate. Pour the mustard sauce over the chicken. Bake uncovered for 30 minutes.

Remove the pot from the oven, then turn the oven up to broil. Sprinkle the chicken evenly with the cheese. Broil until the cheese is melted and golden brown on top, 3 to 4 minutes. Sprinkle with the parsley if desired and serve.

Chicken thighs braise quickly in a sauce made with two kinds of mustard and just a touch of cream.

Top 40 braising recipes from across the web

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