Sentences with phrase «braises until»

The beef slowly braises until it practically falls to shreds.

Braise until chicken is cooked through and tender, 20 — 25 minutes.

I wonder what you would think about making it the day before... perhaps not braising until complete done?

Rick Bayless adapted this recipe for lamb roast, braised until fork tender, glazed with a spiced chile paste and served with an aromatic tomato sauce.

Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours.

Transfer skillet to preheated oven, and braise until chicken is cooked through and very tender, about 45 minutes.

Cover the baking dish with foil and braise until the pork belly is tender, 4 1/2 to 5 hours.

This doesn't give that feeling of accomplishment of a long braise until you taste it.

Braise until meat is very tender, 5 — 6 hours.

Transfer to oven and braise until meat is pulling away from bones but not quite fork - tender, 50 — 60 minutes.

, are great braised until fork - tender.

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.

Braise until lamb is fork - tender, 1 1/2 — 2 hours.

Chuck roast translates to big flavor when braised until tender.

Save Print Braised Asparagus and Onions Recipe type: Side Dish Serves: 4 servings Ingredients 1/4 cup red onion, sliced ⅛ cup chicken broth 1/2 pound asparagus, bias - sliced into 2 ″ pieces 1/4 teaspoon dried oregano ⅛ teaspoon garlic powder 1/2 cup sliced water chestnuts, cut into thin strips Instructions Add onions to medium skillet with spritz of olive oil spray and braise until onions are translucent.

Not exact matches

Place in the oven and braise for 3 or 4 hours or until fork tender.

I braised them low and slow for about three hours until they were fork - tender, but not completely falling apart.

Braise the duck for an hour and a half, then remove the lid from the pot and roast for another hour, or until the skin has crisped up.

This is my one - pot method that braises the meat until it is falling apart and then crisps up the skin and edges to give you some crunchy texture.

These Honey Braised Carrots are simmered in butter until they're tender then a honey and brown sugar sauce is added on top to bring in all the flavors.

Bring to a simmer, transfer to the oven, and braise, adding more broth if necessary to maintain the level, until the meat is fork tender, about 1-1/2 hours.

I love duck legs, and my favorite way to cook duck until now has been a similar cooking method - braised and then roasted to crisp up the skin - but it's been to top a spicy Chinese noodle soup!

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

Once boiling take off the heat and place in the oven to braise for 15 - 20 minutes or until all the liquid has been absorbed and the rice is completely cooked through.

Then, the meatballs get tossed into a roasting pan with the simplest of tomato sauces, and braise for an hour or so until they have absorbed some of the bubbling sweet - acidic sauce.

Traditional Chicken Cacciatore is made with braised chicken, herbs, onions, peppers, tomato sauce, and is then simmered until it is bubbling with warm flavors and the chicken is falling on the bone.

Braise brisket until tender, about 3 hours.

And then braise just until it's done.

Pour in 1 cup of water, approximately enough to reach half the brisket and spread 1 onion sliced around the brisket.Cover and transfer to a 300 degree oven to braise for 3 hours or until tender.Let the brisket cool slightly and shred enough to equal 3 cups.

Take a big «ol rimmed cookie sheet, add vegetables, some flavourful meat, a dash of spice and salt, and bake it all up until the veg are soft and brown, the meat is cooked and juicy, and your house smells like you spent all day — and a pile of pots and pans — searing, roasting and braising.

Swiss steaks are tough cuts of beef slowly braised in tomatoes until they are fork tender and melt in your mouth.

Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.

Swiss steaks made by slow braising round steaks in tomatoes, peppers and onions until they are fork tender and melt in your mouth.

Braise, covered, until chicken is cooked through, about 12 minutes.

TIP: As an alternate cooking method, after browning chicken, add the ingredients to a large Dutch oven and braise at 350 °F (177 °C) for about 1 1/2 hours or until tender.

Boiled in milk and then blended until they are silky smooth, I promise you that these parsnips are the best possible cushion to all of the braised beef goodness piled on - top.

Place covered pot in oven and braise for about 3 hours, or until a fork easily pierces meat.

I used a mix of chicken thighs (for flavor) and chicken breasts and used my slow - cooker to slowly braise the meat in a spicy tomato and buffalo wing sauce until it was so tender it falls apart.

Braise the brisket; refrigerate the meat and vegetables in the degreased, strained cooking juices (hold off on making the sauce until the day of the dinner).

Place bacon in large saute or braising pan and cook over medium - high heat until the fat is rendered.

After the sauce is made pour it over some browned boneless short ribs, cover, and slowly braise in the oven until they are tender and falling apart.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.

Cover with plastic wrap then aluminum foil; braise in the oven for 4 hours, until pork is tender.

Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10 — 15 minutes.

Braise the pork with coriander, a cinnamon stick, and ancho chile powder until very tender.

Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4 1/2 — 5 1/2 hours.

braising liquid in a small bowl until smooth, then stir into braising liquid in pot.

Braise pork until meat is very tender and shreds easily, 1 1/2 — 2 hours; season with salt.

Turn duck legs skin side up and continue to braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2 — 2 hours longer.

Griffiths's favorite method for cooking chicken breasts is to sear the skin side until crisp, then flip and braise in stock on the stovetop or in the oven.