http://cookingmonster.com/2008/04/11/how-to-braise/ Cooking & Eating Smart Thu, 06 May 2010 15:12:13 +0000 hourly 1 http://wordpress.org/?v=3.0 http://cookingmonster.com/2008/04/11/how-to-braise/comment-page-1/#comment-49 Cyril Tue, 15 Apr 2008 19:14:04 +0000 http://cookingmonster.com/?p=124#comment-49 Just noticed your comment about dark belgian beer. Good point ! Nothing best than a nice beef stew cooked in Leffe blonde or Chimay Blue. You need enough beer to cover the meet + some aromatics (carrots, onions, celery, a couple of bay leaves, and 1 or 2 cloves). Brown the meet first in a cast iron pan. The residues will bring out the flavour of the dish once it is cooked. Put the meet aside. Add your aromatics, a bit more olive oil. Sweat the vegs for a few minutes, put the meat back in, then the beer. Slow cooking is best, either on a gas hob or in the oven at a moderate heat for at least 2 hours. A nice mash or sauteed cabbage with bacon will be ace ! Just noticed your comment about dark belgian beer. Good point ! Nothing best than a nice beef stew cooked in Leffe blonde or Chimay Blue. You need enough beer to cover the meet + some aromatics (carrots, onions, celery, a couple of bay leaves, and 1 or 2 cloves).
Brown the meet first in a cast iron pan. The residues will bring out the flavour of the dish once it is cooked. Put the meet aside. Add your aromatics, a bit more olive oil. Sweat the vegs for a few minutes, put the meat back in, then the beer. Slow cooking is best, either on a gas hob or in the oven at a moderate heat for at least 2 hours.
A nice mash or sauteed cabbage with bacon will be ace !

]]> http://cookingmonster.com/2008/04/11/how-to-braise/comment-page-1/#comment-48 Cyril Tue, 15 Apr 2008 19:07:26 +0000 http://cookingmonster.com/?p=124#comment-48 Braising is a great cooking technique which also apply to vegetables. Now comes spring there nothing best to accompany a nice rack of lamb or pork or even a meaty white fish (monkfish tail for instance) than braised baby carrots, shallots, baby leeks or baby fennel (French radis are also a gooden !). Warm up some olive oil in a pan, add a knob of butter for colouring, gently sautee the vegs on a medium heat for 2 to 3 minutes with a bit of thyme. Add a bit of chicken stock and cook for a further 4 or 5 minutes. Then reserve the vegs, and reduce the liquid to the desire consistency. Serve around the meat or fish and add the reduce liquor ! Et voila !! Braising is a great cooking technique which also apply to vegetables.
Now comes spring there nothing best to accompany a nice rack of lamb or pork or even a meaty white fish (monkfish tail for instance) than braised baby carrots, shallots, baby leeks or baby fennel (French radis are also a gooden !).
Warm up some olive oil in a pan, add a knob of butter for colouring, gently sautee the vegs on a medium heat for 2 to 3 minutes with a bit of thyme. Add a bit of chicken stock and cook for a further 4 or 5 minutes. Then reserve the vegs, and reduce the liquid to the desire consistency.
Serve around the meat or fish and add the reduce liquor ! Et voila !!

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