[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 203 KB, 2000x1334, meat.jpg [View same] [iqdb] [saucenao] [google]
15619336 No.15619336 [Reply] [Original]

Osso Buco is one of my favorite dishes.
What else should I be braising? Recipes?

>> No.15619341

>>15619336
>braising
What a fucking meme. Just call it a stew.

>> No.15619363

>>15619341
Eating a delicious slice of shank on a bed of polenta or couscous is far from "stew", you philistine.

>> No.15619978

>>15619363
If we all stopped giving attention to the culinarily illiterate, we'd have a better board

>> No.15619989

>>15619336
Pork stew, use natural apple juice instead of the usual stock. Braise til tender. remove the solids, Reduce the liquid, return solids to pot and serve with garlic French bread.

>> No.15620025

>>15619363
Don't feed the retard man

>> No.15620046

>>15619336
braise or die

>> No.15621675

>>15619989
YES

>> No.15621700
File: 473 KB, 1984x1488, osso4.jpg [View same] [iqdb] [saucenao] [google]
15621700

>>15619336
Is it supposed to look that light?
Mine are always much darker.
Got a couple nice shankslices in the fridge right now as it happens.

>> No.15622639

>>15619989
Better use calvados or cidre and cream instead of apple juice or fond.

>> No.15622654

turn ur oven to 275-300F depending on how much time u got

u can brown ur meat in some oil on the stove, or. not, it will brown int he oven

dice ur veggies, add ur liquids (tomato, meat broth, wine, etc.)

salt + pepper + herbs + spices

put it uncovered in the oven, check it every hour and stir it well, start checking it every 30 min when it starts reducing and browning and being closer to being done

cook till liquid is reduced and thiccened to sauce consistency and meat is brown and tender

>> No.15622667

>>15619336
my favorite: boeuf bourguignon

>> No.15622688

>>15622667
Mine too, but I like it better when someone else has made it. Mine is always missing something, and I can't figure out what

>> No.15622714

>>15622688
good quality beef and wine makes the difference.

>> No.15622732

>>15619336
Lamb shanks
Beef short ribs
Ox cheeks
Pork belly
Venison shoulder
Chicken legs (though not for too long, just 35 minutes is plenty)

>> No.15622734

>>15619336
That looks really fucking good. Probably grab some lamb shanks next time I hit the grocery store.

>> No.15623010

>>15619989
What cut do you use for this? I want to try braising something besides beef.