Once the meats are tender and the other ingredients ready, these are removed from the braising
liquid and neatly arranged on the food counter.
Add the drained minced beef and the braising
liquid and bring to the boil.
This Garland module line enables you to build your kitchen exactly to your requirements with multiple applications across core pieces, for example, the hob and wok, plus more specialist items such as the griddle and braising
jus 1/3 cup olive oil 1/2 pound each of celery, carrots and onions (roughly chopped) 1/3 cup white peeled garlic cloves 2 sprigs each of thyme, rosemary and sage (bouquet) 4 ounces tomato paste Juice of 4 lemons
Add 450g (1lb) lean beef braising
steak, cut into chunky cubes and brown all over.
The Flame-Top line is being billed as ideal for braising
and browning due to the steady heat distribution properties that are inherent in Burgundy clay.
Should you find yourself with a bumper supply of turkey stock, try braising
some mushrooms with an equal measure of shallots before swirling them into the stock and adding a splash of sherry.
While the morels are braising
, make a roux: combine 2 tablespoons of butter with the flour and stir over medium heat in a small saute pan.
Transfer to large braising
dish and add barley, stock, herbs and 1 tsp salt.
the grain does it much more justice - like rice, cous-cous, semolina or cracked wheat - it expands to something much more substantial, so it's a good economic food!
Pheasant, the most popular of the game birds, is excellent for roasting, stewing, braising
or for serving en papillote.
beef I have usually used conventional European flavourings, red wine or beer and herbs such as tarragon, bouquet garni or thyme.