Blog Post & Recipe: How to cook perfect beef wellington
Simon and Lindsey observe in the preface to their beef wellington recipe that "the whole point of cooking meat in pastry is to keep in the juices ... but if the pastry is good and thin, buttery and rich, nothing is nicer than a meat-soaked crust".
Blog Post & Recipe: i just flipped that
Loaded with vegetables and a good amount of spice, I couldn’t wait for it to finish cooking. The meatballs are made with beef and pork, but the book says there are some variations depending on region. You could use chicken instead of beef, and some meatballs are wrapped around a pitted green olive.
Recipe: albóndigas soup
Blog Post & Recipes: Fork-Tender Dinners: 8 Braises to Fill Your Belly
Give it some low heat and an afternoon to baste in its own juices, and food takes on never before seen levels of flavor and tenderness.
Star Anise and Ginger Braised Chicken ... Dijon-Braised Brussels Sprouts ... Braised Lebanese Eggplant with Chickpeas ... Spice-Braised Lamb Shanks with Lentils ... Short Ribs Braised in Coffee Ancho Chile Sauce ... Braised Celery with Crunchy Bread Crumb Topping ... Apple Cider Braised Brisket ... Lamb Tagine with Chickpeas and Apricots .
Related: Food Science: Why Tougher Meats Make Good Braises
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