ViolaJerome
@violajerome
4 replies
1446 recasts
1602 reactions
0 reply
312 recasts
317 reactions
Braised meat should be a staple in everyone’s home cooking repertoire.
An easy, repeatable method that offers room for infinite customization.
Take any slow-cooking cut. Sear it on the outside, cover it with a braising liquid, and slow cook.
You can experiment with different braising liquids (water, broth, wine, dashi, etc) plus different additions to the braising liquid (tomatoes, chiles, etc), different cuts of meat, different aromatics and vegetables.
For this one I did beef shanks with beef broth, chojang, and ssamjang. 2 replies
13 recasts
92 reactions
0 reply
0 recast
0 reaction
0 reply
250 recasts
59 reactions
0 reply
0 recast
1 reaction
61 replies
218 recasts
734 reactions
59 replies
871 recasts
899 reactions
0 reply
1 recast
1 reaction
