Home Of The Braise Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat.
• Reduce the heat to low and cook for 20 minutes.

Steps:

• Preheat oven to 350 degrees. Season meat with salt and pepper. Heat an 8-quart Dutch oven or other heavy-bottomed ovenproof pot over high heat. Add 2 tablespoons oil. Working in batches, brown meat on all sides, 7 to 10 minutes a batch, reducing heat if meat is browning too quickly. Transfer meat to a platter. Pour off fat and wipe pot clean.
• Place pot over medium heat. Add remaining 3 tablespoons oil, onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Increase heat to high; stir in tomato paste and cook 30 seconds, then add flour and cook, stirring, 30 seconds more. Add soy sauce and wine; bring to a boil. Add broth and herbs.
• Return meat and accumulated juices to pot, bone-side up (if applicable). Bring to a boil, then cover and transfer to oven. Cook 1 hour, or 2 hours for lamb shanks. Remove lid; rearrange meat pieces on top of pot to bottom and cook until meat is very tender, about 1 hour more.
• With tongs or a slotted spoon, transfer meat to platter. Strain liquid through a fine-mesh sieve, pressing on solids; if sauce is too thin, simmer in a saucepan until slightly thickened. Serve meat with sauce spooned over top.

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.