Posts tagged ‘Braising’

October 10, 2011

Posh yet Inexpensive | Pork Belly with Somen

Pork belly has been my weakness lately.  So lovely and meaty.  And fatty.  In the best kind of way.  It’s also inexpensive and a cut that a lot of chefs love.  Add it to your repertiore and you’ll find a hundred ways to make it.

This meal is a completely fix-it-and-forget-it kind of dinner.  Toss the belly in some dashi and braise all day.  Cook up some somen in two minutes, toss all together with some seasonal vegetables (last of the green peppers, a few green onions, a carrot) or just some finely sliced shiso.  Some fresh ginger would be great, too.  Dinner’s done.  Who’s hungry?

PK’s Pork Belly with Somen, serves two to three

1 pound pork belly

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January 19, 2011

Globetrotter | Braised Brisket

Sometimes, the heavens align to make my cooking for the week a little easier.  Enter the brisket.  Such a great cut and so flexible.

Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only.  Small exceptions are made one day out of the year – March 17th – when it is acceptable to consume corned beef.

A brisket is a great, inexpensive cut of meat that’s superbly tender if it’s been given some low and slow cooking (just like bbq, y’all).  And if you cook a really big piece of meat one day, you are left with the lovely proposition of leftovers.

Tonight, this simply-braised brisket was served in generous slabs lacquered with the cooking liquids.  Partnering it was a silken parsnip and potato puree and the world’s greatest (hyperbole, perhaps) spiced purple cabbage.  A bit like a dinner in Alsace.

The excess brisket will be the base of two more days of worldly deliciousness.  Look later this week for recipes in which the leftovers will be dressed up in tight Mexican Mariachi pants and a big hat and then subsequently looking demure in a separate Philippine dish.  Globetrotting indeed.

Simple Long-Braised Brisket

1 – 3 pound  brisket

1/2 onion, chopped

2 carrots, scrubbed and cut in thirds

6 cloves garlic (I used some garlic confit that was in the fridge – you don’t have to, of course)

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