Chef Holly Smith of Seattle's Cafe Juanita says that letting the lamb rest in its braising
liquid overnight allows the flavors to fully integrate and tenderize the meat.
it in something flavoursome means the barley will draw in all the flavour so it is brilliant in casseroles, soups, stews, or cooked in stock, but of course if cooked in plain water would be quite bland.
I used braising
steak but the flavourings would work equally well with pork steaks or gigot chops of imported lamb, particularly if it has been frozen.
3 GETTING SAUCY Combine all the braising
sauce ingredients in a large saucepan, bring to boil.
Meanwhile, remove the skin from the pork along with any excess fat, cut into portions and reheat in the braising
is where you would usually use second class large pieces of meat and cook at lower temperatures in a stock for longer periods of time.
Wash the excess salt away in the morning and slowly melt the fat in a braising
pan, place the duck legs into the fat with the garlic and fresh herbs and gently simmer - braise for three hours until the meat feels like it would fall off the bone but will not.
A Red or white wine is good but if you can find a good pork sausage then try braising
them in cider as pork and apples go well together.
95) proves that one doesn't have to spend hours simmering, stirring, roasting, and braising
to create mouth-watering Italian flavor--all of its recipes can be completed in less than an hour, some in less than thirty minutes.
Add 450g (1lb) lean beef braising
steak, cut into cubes, 1 onion, sliced, 1 red chilli, deseeded, sliced, cook until meat has browned.
liquid, pressing hard on solids; skim off fat.
Heat circulating water bath to 185 degrees Combine chilled braising
liquid and carrots in vacuum bag and seal.