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).
Not exact matches
Rhubarb Raspberry Fizz Instead of simmering the rhubarb and raspberries with honey, I've added the honey to the warm
juice after it's been
cooked and
strained.
Add the
cooked spinach to a strainer and
strain the
juices back into the pan.
I was thinking of
cooking crushed berries with all the orange
juice and maybe some cloves then
straining, but after reading your comments maybe I shouldn't, at least not with all of the orange
juice.
Strain and add your just
cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil
cooking liquid or, best of all, the
juice from the cotechino (see next paragraph).
Hi Loretta, you could use frozen cranberries, they would probably just be more liquidy - after
cooking so I would
strain most of the
juice.
If you
cook the ribs a day ahead you can put them in the fridge once the dutch oven has cooled instead of
straining the
juice and skimming the fat.
Straining the
cooked fruit / veg then using the
juice itself with give a smoother result and more even color.
Juice the oranges directly over the ham,
straining the seeds, then cover the ham with foil and bake for 2 hours, turning the pan and basting with the pan
juices once or twice during
cooking.