There's nothing quite like the comfort of a warm, hearty meal on a cold night. Imagine a plate of tender pot roast served over creamy mashed potatoes—it's pure bliss. While we all love a classic like that, we're always on the lookout for new recipes that bring the same cozy vibes. That's why we're thrilled to introduce you to the cookbook Braised, a treasure trove of delicious braised dishes perfect for the chilly season. Chef and author Jenny Goycochea Marker shares her expertise with Closer, explaining, "Braising is a simple yet magical technique that combines both dry and wet heat to create unforgettable flavors. By searing the meat first, you lock in all those rich, savory notes, and then the gentle braising process transforms tough cuts into melt-in-your-mouth perfection." Let's dive into some of these mouthwatering recipes tonight!
Apple Cider Braised Pork Shoulder: A Sweet and Savory Delight
Serves: 6
For those of you who love pork, this Apple Cider Braised Pork Shoulder is an absolute must-try. Imagine the aroma of cider, herbs, and spices filling your home as this dish simmers away. Here's what you'll need:
- A 4 to 5 lb. bone-in pork shoulder roast
- 2 tbsp. neutral oil
- 2 cups apple cider
- 2 cups chicken stock
- 2 tbsp. Dijon mustard
- 1 tbsp. dried minced onion
- 3 sprigs of rosemary
- 4 sprigs of thyme
- 1 garlic bulb, with the top sliced off
- 2 slightly tart apples
- 1 red onion, peeled and sliced
Let's break it down step by step:
1. Start by trimming any excessive fat from the pork roast. Pat it dry, season it generously, and let it sit uncovered in the fridge for about 8 hours. Take it out an hour before cooking to bring it to room temperature.
2. Preheat your oven to 325°F. In a large Dutch oven, heat the oil over medium-high heat. Sear the pork on all sides for about 5 minutes each, until it’s beautifully browned.
3. In a large measuring cup, whisk together the apple cider, chicken stock, Dijon mustard, and dried minced onion. Tie the herbs together with kitchen twine for easy removal later. Once the pork is browned, pour in the cider mixture, add the garlic and herbs, cover the pot, and braise in the oven for 3 hours.
4. When the pork is nearly tender, peel and slice the apples. Add the red onion and apple slices to the pot, cover it again, and braise for an additional 30 minutes.
5. Remove the pork from the oven, let it rest for 30 minutes while still covered, and then squeeze the roasted garlic cloves into the broth. Serve it up and enjoy!
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Nutritional Info per Serving: 328 calories, 17g protein, 22g carbs, 3g fiber, 12g sugar, 19g fat
Lamb and Potato Curry: A Flavorful Fusion of East and West
Serves: 6
If you're a fan of bold flavors and spices, this Lamb and Potato Curry is sure to become a family favorite. Here's what you'll need:
- 3 lb. boneless lamb leg, trimmed and cubed
- 1 tbsp. neutral oil
- 2 tbsp. unsalted butter
- 1 onion, diced
- 6 cloves garlic, minced
- 1 (1") piece fresh ginger, peeled and minced
- 1 to 2 serrano peppers, diced
- 6 cardamom pods, smashed
- 1 lb. plum tomatoes, pureed
- 1 cup chicken stock
- 1 1/2 lb. gold potatoes, peeled and cubed
- 1 (13.5-oz.) can coconut milk
Let’s get started:
1. Begin by seasoning the lamb. Preheat your oven to 350°F. In a large Dutch oven, heat the oil over medium-high heat. Brown the lamb in batches and set it aside.
2. In the same pot, melt the butter. Add the onion, garlic, ginger, serrano peppers, and cardamom pods. Cook for about 5 minutes, stirring occasionally. Then, add the spice mix (detailed below) and cook for another 2 minutes.
3. Stir in the pureed tomatoes and chicken stock, and simmer for 5 minutes. Add the lamb back into the pot, cover it, and braise in the oven for 1 hour and 45 minutes.
4. Afterward, add the potatoes and coconut milk, cover the pot again, and braise for an additional 1 hour and 15 minutes.
5. Serve it over steaming hot rice for a truly satisfying meal.
Spice Mix: 1 tbsp. chili powder, 2 tsp. each coriander, cumin, and sugar, 1 1/2 tsp. fenugreek, 1 1/2 tsp. garam masala, 1 tsp. turmeric.
Nutritional Info per Serving: 346 calories, 17g protein, 12g carbs, 3g fiber, 4g sugar, 27g fat
