I like to serve it under roasted, braised, or
seared juicy meats, like you would any purée.
Not exact matches
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.
Our method for channeling your inner Ina calls for three simple steps: An overnight seasoning flavors the
meat from the inside - out and ensures
juicy results; a quick stovetop
sear gets it nice and golden - brown; finally, a low and slow roast in a 250 ° oven delivers tender slices of
meat (and plenty of pan juices for drizzling on top).
Seared beef short ribs simmer in a slow cooker in a beautiful red wine sauce until the
meat is so tender and
juicy it literally falls right off the bone.