Moroccan-style Oven-braised Lamb Shank

Ingredients

3 tbsp cumin seeds
3 tbsp coriander seeds
4 lamb shanks, about 12 to 14 oz each, trimmed
salt and freshly ground black pepper to taste
1/4 cup olive oil
2 carrots, chopped
2 celery ribs, chopped
1 1-inch piece fresh ginger, chopped
1 large Spanish onion, grated
1 large pinch saffron
1 cup white wine
1 cinnamon stick
1 tsp ground ginger
1-1/2 tsp ground cloves
2 bay leaves
1 cup whole dried apricots
4 cups chicken stock
1/4 cup chopped dried apricots
1 tbsp butter
sesame seeds, for garnish

Method

  1. Toast the cumin seeds in a skillet for 4 minutes, stirring a few times. Grind the cumin seeds and the coriander seeds coarsely with a mortar and pestle or in a coffee grinder you use exclusively for spices. Set aside.
  2. Preheat the oven to 350°F.
  3. Season the lamb shanks with salt and pepper. Put the olive oil in a large ovenproof pan over medium-high heat. Brown the lamb on all sides, 10 to 15 minutes.
  4. Remove the lamb, pour off the fat and add the carrots and celery. Cook over medium heat for 4 to 5 minutes, or until just beginning to soften.
  5. Add the fresh ginger, onions and saffron and cook until the onion is translucent and soft, about 5 minutes.
  6. Add the wine, ground cumin, ground coriander, cinnamon stick, ground ginger, ground cloves, bay leaves and whole dried apricots. Cook 5 minutes.
  7. Place shanks back in the pan and add the stock. Cover the pan and cook in 350° F oven for about 1-1/2 hours or until meat is tender and falling off the bone.
  8. Remove the lamb shanks and cover with foil. Set aside and keep warm.
  9. Skim the fat off and strain liquid into a saucepan. Discard solids. Reduce the braising liquid to a saucy consistency by slowly simmering. Time will vary widely; it may take as long as 15 to 20 minutes.
  10. Adjust the seasoning by adding salt and pepper. Add dried chopped apricots and butter.
  11. Place the lamb on a serving platter, pour the sauce over it. Sprinkle with sesame seeds. Serve the lamb shanks with couscous and a green vegetable like asparagus or spinach on the side.

Makes 4 servings.

Source: Met Home magazine

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Oven-braised Oxtails with Dark Beer

Ingredients

4 lbs oxtails
salt and freshly ground pepper
4 tbsp corn oil
3 leeks, white and a little of the green, cleaned well and chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
1-1/2 bottles dark beer
1 cup beef stock
4 juniper berries
1 tsp dried rosemary
2 bay leaves
6 small new potatoes
6 carrots, peeled and cut into big chunks
2 tbsp coarse-grain mustard

Method

  1. Heat oven to 325° F.
  2. Season oxtails with salt and pepper. Heat the oil in a Dutch oven (or large heavy skillet) over high heat. Brown the meat very well on all sides.
  3. Remove oxtails from pan and lower heat to medium. Drain off all but 2 tablespoons of the oil and saute the leeks, chopped carrot, celery and garlic until softened, about 5 minutes.
  4. Add beer, stock, juniper berries, rosemary and bay leaves and bring to a simmer.
  5. Return meat to pan (or transfer everything to a large deep casserole), cover and transfer to oven. Bake for 2 hours, until the meat is very tender.
  6. Gently lift out the meat and set aside. Strain the cooking liquid and discard solids.
  7. Skim off fat floating on the surface, then return liquid to pan and stir in mustard. Add potatoes and carrots, then meat. Cover again and bake until vegetables are tender, 30 to 40 minutes.

Makes 4 servings.

Source: Met Home magazine

French-style Braised Beef in Red Wine

Ingredients

1 bottle of red Burgundy wine
1-1/2 lb braising beef (chuck is good but cheek is best )
all-purpose flour, for dusting
vegetable oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
1/4 cup brandy
1 bouquet garni, made up of thyme, bay leaf, and parsley stalks
1-2/3cup beef or veal stock
2 tbsp cold unsalted butter salt
black pepper

Garnish

3 tbsp unsalted butter
12 brown-skinned pearl onions (or small shallot), peeled
12 young carrots, peeled
4 oz smoked bacon, cut into thin strips
12 button mushrooms, wiped
juice of 1/2 lemon

Method

  1. Pour the wine into a saucepan and boil until reduced by half.
  2. Trim the beef and cut it into 1-1/4-inch cubes, then dust with flour.
  3. Heat a frying pan until very hot, add a dash of oil, and brown the beef well on all sides. Do this in batches so you don’t overcrowd the pan.
  4. Preheat the oven to 325°F.
  5. Once all the beef has been browned and set aside, discard the oil and add a tablespoon of clean oil, the sliced onion, and crushed garlic. Cook until the onion is brown and caramelized, then put the meat back in the pan. Add the brandy, followed by the reduced wine, and simmer for 2-3 minutes.
  6. Pour everything into a cast-iron casserole dish, then season and add the bouquet garni and stock. Bring to a simmer, skim well to remove any surface scum, and cover loosely with a lid or parchment paper. Place in the oven and cook until the meat is tender – this should take 1-1/2 to 2 hours, depending on the cut.
  7. Let cool, then take the meat out of the dish and set aside. Skim to remove any fat, then pass the liquid through a sieve into a pan. Boil until it thickens to a sauce, then add the meat. Cover and chill until needed.
  8. To prepare the garnish, melt a tablespoon of butter in a saucepan and add the onions, seasoning, 2 tablespoons of the sauce from the beef, and 1/4 cup water. Braise the onions until they are shiny and cooked through.
  9. Put the carrots in a pan with just enough water to cover and most of the rest of the butter. Season and bring to a gentle boil, then cook until almost all the liquid has evaporated and the carrots are tender and shiny with butter.
  10. Brown the strips of bacon in a frying pan. Sweat the mushrooms in a little butter over medium heat until cooked but still firm, then add seasoning and lemon juice.
  11. To serve, gently reheat the braise on the stove top while you prepare the garnish. Add a couple of knobs of cold butter to enrich and add shine to the sauce, then garnish with the onions, carrots, bacon, and mushrooms.
  12. Take the dish to the table for everyone to admire, then serve in wide bowls.

Makes 4 servings.

Source: The French Kitchen

Chinese-style Vegetarian Dish of Braised Gluten

Ingredients

1-1/3 lb gluten (面筋)
1 tbsp sesame oil
4 aniseed star
1 piece cinnamon bark

Sauce

1/2 tsp salt
1 tbsp sugar
1 tbsp malt sugar
1 tsp mushroom essence
1-1/2 tbsp dark soy
1-1/2 cups water

Method

  1. Blanch gluten in boiling water for 5 minutes, drain.
  2. Cut gluten into thick chunks after cooling down. Deep fry in hot oil until golden brown. Drain.
  3. Heat 2 tbsp oil in a wok, add sauce ingredients, gluten, aniseed star and cinnamon. Cook over low heat and keep stirring until most of the liquid has evaporated.
  4. Add sesame oil, mix and remove to a cutting board. Cut gluten into 1/4-inch slices before serving either warm or at room temperature.

Source: Chinese Vegetarian Dishes


One-pot Meal of Braised Oxtail with Mushroom and Quinoa

Ingredients

1 cup dried shiitakes
1-1/2 cups rice flour or brown-rice flour
1 tablespoon paprika
6 large oxtail pieces (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
2 tablespoons minced garlic
1 cup Shaoxing wine or dry sherry
1 (12-ounce) can whole bamboo shoots, rinsed well, cut into 1-inch lengths
3 tablespoons naturally brewed soy sauce
1 cup quinoa

Method

  1. Fill a medium bowl with warm water. Add the shiitakes and soak until soft, 30 minutes to 1 hour. Drain, and stem the caps. Quarter the large caps and halve the smaller ones. Set aside.
  2. In a large shallow plate, combine the flour and paprika. Season the oxtail pieces with salt and pepper, and dredge in the flour.
  3. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the oxtail pieces, in batches, if necessary. Cook the oxtail, turning once, until brown, about 8 minutes. Set the oxtail aside.
  4. Add the remaining tablespoon of oil to the pot and swirl. When the oil is hot, add the onions and garlic, season with salt and pepper, and saute until softened, about 3 minutes.
  5. Add the wine, deglaze the pot, and reduce the liquid by half, about 2 minutes.
  6. Add the reserved mushrooms and the bamboo shoots, season with salt and pepper, and return the oxtail to the pot. Add the soy sauce and enough water to cover the ingredients. Adjust the seasoning, if necessary. Bring to a simmer, cover, and cook over medium-high heat until the meat is falling off the bone, 2 to 3 hours. (Quick tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. To make the quinoa, combine the quinoa and 2 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the water is absorbed, 12 to 14 minutes.
  8. Transfer the quinoa to a large bowl, top with the oxtail mixture, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals