*******www.therenegadehealthshow**** - To be honest with you, Annmarie and I had no idea what "braised" meant when we did this episode... :-)
This is not exactly a raw food recipe, since miso is not technically raw.
Many, though, consider it a living food, so we figured we'd make this one for ya... it's awesome!
I also explain why miso is not raw in this episode...
Take a look...
Viking Range provides instructions on how to braise fish.
Cooking with Curtis Stone - Pork Cutlet with Braised Cabbage *******www.kitchendaily****/recipe/pork-cutlets-with-braised-cabbage-fried-eggs-and-a-lemon-caper-butter-sauce-142959
Kitchen Daily - Marcus Samuelsson - White Wine Braised Clams
How do you make tofu taste so good? Our food guru & chef extraordinaire, Pace Webb shows us how! Learn some facts you may not have known
about tofu & how to choose them, pesticide free!
What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soiree? With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. Serve with rice, risotto, garlic mashed potatoes or egg noodles.
Prep: 25 minutes
Cook: 2 ½ hours
4 thick slices of bacon, diced
2 medium onions, sliced lengthwise
8 oz (250 g) mushrooms, halved
2 lb (1 kg) Canadian Beef Stewing Cubes *
3 tbsp (45 mL) all-purpose flour
3 cloves garlic, minced
1-1/2 cups (375 mL) EACH red wine and beef stock
1 bay leaf
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) EACH salt and pepper
1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
2. Brown beef, in two batches and adding some vegetable oil, if necessary. Sprinkle flour over beef.
3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender. Discard bay leaf.
Makes 6 servings
· Beef Brisket, Blade and Short Ribs are best for making Stewing Beef Cubes.
· You can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave – stew actually tastes better when made the day ahead.
For slow cooker, after Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.
Per Serving (approx.)
38 g protein
18 g fat9 g carbohydrate
Good source of iron and excellent source of zinc.
Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts):
21 g protein
7.8 g fat
0 g carbohydrate
Daily Value %
Vitamin D 10%
Vitamin B6 15%
Vitamin B12 110%
Courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo****
Written by: Jane Muller
This isn’t a traditional BBQ or southwest pulled pork recipe - not at all… It’s however full of fabulous flavour, and perfect for sandwiches.
Makes: 8 to 10 servings
2 Tbsp (30 mL) coarse salt
1 Tbsp (15 mL) ground chili powder
1 tsp (5 mL) ground cinnamon
4-ish Lb. (2 Kg) pork butt
2 Tbsp (30 mL) vegetable oil
8 medium garlic cloves
2 medium chiles
2 medium yellow onions
600 mL stout
1 Tbsp (15 mL) cider vinegar
Pre-heat the oven to 300°F (180ºC). Combine salt, chili powder, and cinnamon. Coat pork butt with 1 tablespoon of the vegetable oil, then rub all sides with the spice mixture. Let sit at room temperature for 30 minutes.
Heat remaining oil in a Dutch oven over medium-high heat until just starting to smoke. Add pork and brown on all sides, about 15 minutes total. Remove to a plate and discard all but 1 tablespoon of the fat in the pot.
Reduce heat to medium and add garlic, chiles, and onions. Cook until softened,but not browned. Increase heat to medium high, add pork back to the pot along with the beer. Bring to a boil, cover, transfer to the oven, and cook until pork is tender and falls apart, about 3 hours.
Remove the pork from the pot to a serving platter and remove any skin, fat & bones, shredding the pork with two forks.
Use a strainer to separate the remaining onions & chiles from the liquid left in the pot, then mix with the shredded pork.
Remove any fat from the liquid and add about a cup to the pork, add the cider vinegar and stir to combine. Serve on buns, with slaw, or in tacos...
The Dashi-Braised Shitakes with Brown Rice recipe is filled with rich vitamins, continuing the theme of healthy meals. Distributed by Tubemogul.
This recipe for braised veal in stout makes a hearty meal on the coldest nights of the year.
For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Get this recipe at www.vealrecipes****/roast
Veal Sirloin is sometimes referred to as veal rump, but do not use shoulder. If the sirloin is unavailable, the best substitute is veal tenderloin treated the same way but only roasted for 12-15 minutes.
For the braised vegetables, use your favourite vegetables but try to include leeks as they ore excellent with veal. You could include parsnips, golden beets, sweet potatoes or even squash.
Vito’s Advice : “Always put the roast in the oven fat side up to make the meat really tender.”
3 lbs (1.5 kg) veal sirloin, tied in a roll ( we used top sirloin )
3 tablespoons (45 ml) small rosemary sprigs Salt and freshly ground pepper
1 tablespoon (15 ml) olive oil
2 tablespoons (25 ml) butter
1 cup (250 ml) chicken stock ( can use beef stock instead)
4 cloves garlic, peeled and halved
- braised vegetables
3 carrots, peeled and cut into 2 inch (5 cm) lengths
3 parsnips, peeled and cut into 2 inch (5 cm) lengths
1 lb mini potatoes (500 g)
3 cups (750 ml) chicken stock (or beef stock)
2 white turnips, peeled and cut into wedges
1 bunch leeks, dark green leaves removed, cut lengthwise through the root
12 stalks asparagus, tough ends trimmed
Preheat oven to 400°F (200°C).
Cover meat with rosemary sprigs, tucking them inside strings if possible.
Season with salt and pepper.
Heat oil and butter in a large skillet over high heat until sizzling.
Add veal and brown on all sides, about 1-2 minutes per side.
Remove veal and place in a roasting pan.
Add stock and garlic to skillet, scraping up all the bits on the base.
Bring to boil.
Pour hot stock into the roasting pan.
Place pan in oven and roast for 40-45 minutes (depending on thickness) or until medium-rare ( if stock is reducing too quickly in pan, add up to ½ cup/125 ml water ).
While veal is roasting, place carrots, parsnips and potatoes into a pot of cold chicken stock over high heat and bring to a boil.
Reduce heat and simmer for 10 minutes or until slightly softened.
Add turnips and leeks and simmer for 7-8 minutes.
Add asparagus and cook for 5 minutes more or until all vegetables are cooked through.
Reserve vegetables and cooking liquid and reheat when needed.
Remove roasting pan from oven, remove veal and let rest for 10 minutes.
Place pan over burner and add 1 cup (250 ml) reserved vegetable cooking liquid and bring to boil stirring all the little pieces at the base of the pan.
Simmer 2 minutes to intensify flavours.
Slice veal into ½ inch (1-cm) slices.
Serve with the braised vegetables and some of the sauce.
Recipe Source: slight adaption of a recipe from FOOD & DRINK EARLY SUMMER 2009
Wines of Yadkin Valley and Applewood Bistro present a pairing of Allison Oaks Proprietor's Blend with Braised Lamb Loin with Rosemary, Balsamic, and Molasses. Distributed by Tubemogul.
Braised duck tacos cooked in its own juices and simmered in a cherry bbq sauce. Great for a summer dinner! See more at *******www.thetastespot****
Delicious braised pork rice