One-pot Meal of Braised Oxtail with Mushroom and Quinoa


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


  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


Chinese-style Braised Beef Short Ribs


2 lb beef short ribs
12 oz tomato
1 cup celery, sectioned
1 carrot, peeled and sectioned
1 onion, sectioned
5 cloves garlic, sliced
2 tbsp parsley, finely chopped
2 tsp cornstarch
1 tsp wine


1 tsp salt
1 tsp ground black pepper


1 cup beef stock
3 tbsp ketchup


  1. Rinse and drain beef short ribs. Add salt and pepper and marinate for 15 minutes.
  2. Coat beef short ribs with cornstarch.
  3. Heat 2 tbsp of oil in a wok and pan fry ribs until golden brown. Set ribs aside.
  4. Saute garlic and the other vegetables and cook until done. Return ribs to the wok, drizzle wine and pour in seasoning. Bring mixture to a boil and then simmer for about 40 minutes. Remove to serving platter, sprinkle with parsley and serve.

Source: Cook it Easy

Braised Pork Belly With Ginger and Fennel


2 pounds pork belly, cut into 2-inch pieces
Kosher salt
1 tablespoon vegetable oil
1/4 cup light brown sugar
1/4 cup sherry
1 teaspoon coriander seeds, lightly crushed
1 teaspoon cumin seeds, lightly crushed
1 teaspoon fennel seeds, lightly crushed
3-inch piece ginger, peeled and sliced
6 large scallions, green and white parts separated
4 tbsp dark soy sauce


  1. Season pork with salt. Heat oil in a medium heavy-bottomed pot over medium heat. In batches, add the pork belly and cook until lightly browned on all sides, 8 to 10 minutes. Transfer to a plate and set aside.
  2. Pour off all but 1 tablespoon oil from the pot and add brown sugar. Cook until sugar is melted and the color of molasses, 2 to 3 minutes.
  3. Stir in sherry and 1/2 cup water, the caramel will sizzle and seize, but will become a sauce once it is melted again.
  4. Add coriander, cumin, and fennel seeds, ginger, scallion whites, soy sauce, and pork belly into the pot. Add 2 cups water, enough to cover the pork, bring to a boil, cover and simmer on low until pork belly is tender, 1 hour to 1 hour and 15 minutes.
  5. Uncover and increase the heat to medium and boil to reduce the sauce in the pot until the sauce is glossy and coats the pork belly, about 15 minutes. Top with sliced scallion greens and serve.

Source: Bon Appetit

Braised Lamb Shanks with Red Wine


6 even-sized lamb shanks, about 4-1/2 lb. in total
1 large onion, thinly sliced
3 carrots, cut into thin sticks
4 garlic cloves, thinly sliced
2-3 sprigs of rosemary
1/2 teaspoon black peppercorns
1 bottle robust red wine, 750 ml, such as Shiraz, Malbec, or Zinfandel, plus 1/2 cup extra to finish
4 tablespoons olive oil
2 cups strained tomatoes tomato ketchup, to taste
sea salt and freshly ground black pepper
creamy mashed potatoes, to serve


  1. Put the lamb shanks in a large, heavyweight plastic bag. Add the onion, carrots, garlic, rosemary, and peppercorns. Pour in the bottle of wine, then pull up the sides of the bag so the marinade covers the meat. Secure the top of the bag with a wire twist. Put the bag in a bowl or dish and refrigerate overnight.
  2. The next day, remove the lamb shanks from the marinade, pat them dry with paper towels, and season with salt and pepper. Strain the marinade through a sieve into a large bowl and reserve the vegetables.
  3. Heat half the oil in a large flameproof casserole, add the lamb shanks, and brown them thoroughly on all sides — you may need to do this in 2 batches.
  4. Remove the lamb and set it aside. Add the remaining oil to the casserole, then add the reserved vegetables and saute briefly until they begin to soften. Add a few tablespoons of the marinade and let it bubble up, incorporating any caramelized juices that have stuck to the casserole.
  5. Stir in the strained tomatoes and the rest of the marinade, then return the lamb shanks to the pan. Spoon the vegetables and sauce over the lamb and bring to simmering point.
  6. Cover the meat tightly with parchment paper, put the lid on the casserole, and cook in a preheated oven at 325°F for 1-3/4 to 2 hours until the meat is almost tender.
  7. Remove the lid and paper and cook for a further 30 minutes.
  8. Remove the rosemary sprigs, let cool, cover, and refrigerate overnight.
  9. The next day, carefully remove any fat that has accumulated on the surface. Reheat gently on the top of the stove until the sauce comes to simmering point. If the sauce isn’t thick enough, remove the lamb shanks from the pan, simmer the sauce until it thickens, then return the lamb to the pan.
  10. Add the remaining glass of wine and simmer for a further 15 minutes. Season to taste with salt and pepper and sweeten with a little tomato ketchup, if necessary. Serve with creamy mashed potatoes.

Makes 6 servings.

Source:Cooking with Wine

Mexican-style Slow Cooked Pulled Pork


3 pounds boneless pork shoulder, cut into 1-1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)


  1. Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours.
  2. Remove lid and cook 10 minutes to reduce liquid (but not completely). Remove from heat.
  3. Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat.
  4. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix.
  5. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
  6. Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

Makes 8 servings.

Source: Bon Appetit magazine