Cooking Method: Braising
Short Ribs in Red Wine & Orange Juice
These Short Ribs in Red Wine & Orange Juice are succulent, tender and guaranteed fall-off-the-bone good and they are easy to make! Not only that, but I am giving you 3 methods to make them - Instant Pot, Slow Cooker or in the oven. The braising liquid is made from a full-bodied red wine, orange zest and juice and fresh thyme.
By - Prep: 20 mins
- Cook: 5 hrs 5 mins
- Yields: 4 Servings
Braised Chicken with Leeks, Peas, and Butter Beans
This Braised Chicken with Leeks, Peas, and Butter Beans is so tender and delicious. It's also done in one pan, which makes clean up a breeze.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 4 Servings
Chicken in Milk
I know that Chicken in Milk sounds terrible, but you must suspend your disbelief and try this easy to make chicken. It’s a dish that originated in Italy, and is made by braising a whole chicken in milk, along with herbs, lemon and spices. The milk helps to tenderize the chicken and infuse it with flavor. The chicken is often served with pasta or rice.
- Prep: 15 mins
- Cook: 1 hrs 40 mins
- Yields: 4 Servings
Butter Braised Spring Onions
These Butter Braised Spring Onions tender, fragrant and sweet. You can also grill them. Spring onions resemble scallions in appearance and flavor, but with a bulb at the bottom, instead of completely straight. Still mild in flavor, spring onions have just a touch more spiciness to them when eaten raw.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Dublin Coddle
Dublin Coddle is an Irish dish which is often made to use up leftovers. It usually consists of layers of roughly sliced pork sausages, bacon, sliced potatoes and onions.
- Prep: 30 mins
- Cook: 3 hrs
- Yields: 6 Servings
Pam’s Mom’s Brisket
Pam's Mom's Brisket is a very simple yet really delicious way to make brisket. The recipe is from The Complete Meat CookbooK, by Bruce Aidells and Denis Kelly.
- Yields: 12 Servings
Mediterranean Brisket
This Mediterranean Brisket is so delicious and can be made with very little work. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. You cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.
- Prep: 10 mins
- Cook: 4 hrs
- Yields: 8 - 10 Servings
Chicken Smothered in Gravy
Why is there something so appealing about the word Smothered in the title of a recipe? In this recipe, I used chicken parts, ie - breasts, legs, etc. I think the next time I make this, after sautéing the chicken, I will put it all in a crockpot.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Chicken with Peach & Bourbon BBQ Sauce
If you like tender, falling off the bone chicken, then this is a must try. The recipe is loosely based on the Pioneer Woman's recipe. I changed it to bourbon and added some chipotle powder, which I think helps balance the sweetness.
- Prep: 20 mins
- Cook: 1 hrs 45 mins
- Yields: 6 Servings
Braised Chicken with Onions, Rosemary and Sage
Braising, from the French “braiser”, is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with liquid. Usually, the dish is covered and cooked at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy. I used chicken legs and thighs. Also, if you can't find pancetta, you can use bacon.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 Servings
