Braised Veal Shin Bourguignon

Ingredients

2-3 kg rose veal shin
sea salt and freshly ground black pepper
2 tbsp olive oil
150 g smoked streaky bacon
15 shallots, peeled
8 garlic cloves, peeled but left whole
1 tsp tomato puree
1 tbsp plain flour
a bottle of good red wine
3/4 cup Port (optional)
2 cups fresh veal or beef stock
1 bay leaf
a few sprigs of thyme
2 cloves
4 carrots, peeled and cut in half lengthways
400 g chestnut mushrooms, halved

Method

  1. Heat the oven to 170°C.
  2. Rub the veal shin with salt and pepper.
  3. Heat the oil in a large casserole into which the veal shin will fit easily. Add the veal and brown on all sides, about 7 minutes. Remove from the pan and set aside.
  4. Lower the heat, add the bacon to the casserole and cook, scraping up all the sticky bits from the bottom of the tray as you go, until the bacon is turning golden and crisp.
  5. Add the shallots and garlic and cook, stirring, for a minute or two.
  6. Add the tomato puree and cook, stirring, for 30 seconds, then add the flour and cook off for a further 30 seconds.
  7. Gradually pour in the wine, then the Port and veal or beef stock.
  8. Pop the shin back into the pan with the herbs and cloves, put the lid on and put into the oven. Roast for 5 hours. Remove from the oven, add the carrots and cook for a further 30 minutes. Add the mushrooms. The meat is ready when it is falling from the bone and the sauce is rich and a little reduced.
  9. Remove the casserole from the oven and leave to rest for 15 minutes before serving (this resting time will make pulling the meat from the bone a little easier).
  10. Serve with toasted bread spread with pate, good mash, or roasties, Yorkshire puds and all the trimmings if you’d prefer.

Makes 6 servings.

Source: Skinny Weeks & Weekend Feasts


Today’s Comic

Orange Ginger Lamb Shanks with Barley

Ingredients

2 cups pearl barley
4 lamb shanks, about 4 pounds, preferably from the hind legs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
4 (1/4-inch slices) unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilies

Method

  1. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.
  2. Using a large strainer, drain the barley, then run cold tap water through it until it’s cold. Drain and set aside at room temperature.
  3. Season the lamb with salt and pepper.
  4. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Cook on all sides until brown, 8 to l0 minutes. Transfer to a plate.
  5. Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.
  6. Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.
  7. Add the orange quarters, soy sauce, brown sugar, ginger and chilies. Return the lamb shanks to the pot and add enough water to barely cover them. Season with salt and pepper. Bring the liquid to a simmer, cover, and reduce the heat to low. Cook until the meat is falling off the bones, about 3 hours.
  8. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, garnish with the orange slices, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal


Today’s Comic

Stifatho

Ingredients

3 tablespoons oil
2 lb lean braising beef, cut into 1-inch cubes
1 large onion, peeled and chopped
2 bay leaves
1 garlic clove, crushed
salt
freshly ground black pepper
3 tablespoons tomato puree
1-3/4 cups water
2 lb potatoes
chopped fresh parsley, to garnish

Method

  1. Heat the oil in a heavy, flameproof casserole and fry the cubed meat fairly briskly, in two batches, turning until lightly browned on all sides. Transfer the meat to a plate, using a perforated spoon.
  2. Lower the heat, add the onion to the pan and fry for 5 minutes, stirring occasionally.
  3. Return the meat to the pan and add the bay leaves, garlic, and salt and pepper.
  4. Blend the tomato puree with the water, add to the casserole and bring to the boil, stirring. Cover the casserole tightly and simmer for 1-1/2 to 2 hours, until the meat is almost tender.
  5. Peel the potatoes and cut them into quarters if small, or into thick wedges if large. Stir the potatoes gently into the casserole, mixing them with the meat and gravy.
  6. Cover and simmer for 15-20 minutes until the potatoes are tender and only a small amount of thick sauce remains.
  7. Sprinkle with parsley and serve from the casserole.

Note

Choose good potatoes which keep their shape when cooked, otherwise the look of the dish will be spoiled.

Makes 6 servings.

Source: The encyclopedia of Creative Cooking


Today’s Comic

Braised Beef Shank with Ginger and Green Onion

Ingredients

400 g boneless beef shank
3 tbsp oil
1/4 cup chicken broth
1/4 tsp salt
4 Chinese black mushroom
15 g cloud ear fungus
1 stalk green onion
1 piece ginger
2 cloves garlic, minced

Seasoning

1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp cornstarch
2 tsp Shao Xing wine
1/2 tsp sugar
dash ground white pepper
1 tsp sesame oil

Method

  1. Soak mushroom in water until softened. Drain and squeeze out water. Cut into slices.
  2. Soak fungus in water until softened. Remove grits. Tear into pieces. Drain.
  3. Mix seasoning ingredients in a small bowl.
  4. Remove silvery skin of beef shank. Cut across the grin into slices.
  5. Add seasoning to beef. Mix well and set aside to marinate for 15 minutes.
  6. Cut green onion into sections and ginger into slices.
  7. Heat wok on high heat and add oil. Saute ginger and garlic until fragrant. Add beef and stir-fry briefly. Remove beef and set aside.
  8. Add mushroom and fungus to wok. Stir-fry for 1 minute. Add green onion and toss to mix.
  9. Add salt and beef. Mix in chicken broth. Cover wok with a lid and cook until most of the liquid is evaporated, about 5 minutes.
  10. Turn off heat and let stand for 2 more minutes. Taste and add salt if necessary. Remove to a warm casserole and serve hot.

Source: Pearl’s Home Cooking

Chinese-style Braised Duck in Plum Sauce

Ingredients

1 whole duck (approx 4 lbs), head and wings removed, cleaned, pat dried
1 tbsp dark soy sauce, rubbed over duck skin
1 lb taro peeled, cut into 4 pieces

Seasonings

3 tbsp minced garlic
2 stalks spring onions, cut into 2″ sections
2/3 cup plum sauce
3 tbsp soybean paste
5 tbsp white vinegar
1 tbsp cooking wine
1 tsp five-spice powder
3 cups water

Method

  1. Deep-fry or pan-fry duck until skin is crisp and golden.
  2. Deep-fry taro until golden, drain and set aside.
  3. Stir-fry garlic and seasonings until fragrant, add remainder of seasonings.
  4. Stuff half of the stir-fried seasonings into the duck, stomach facing up.
  5. Boil the remaining seasonings in water and braise duck in the seasonings over low to medium heat for 30 minutes.
  6. Turn duck over, add taro, continue to braise for 20 minutes or until tender.
  7. Cut duck into pieces and slice taro. Arrange on a platter and pour sauce on top. Garnish with spring onions and serve.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself