Tag Archives: braised

Shredded Lime Chicken

Multipurpose and easy to make, this is a true winner winner chicken dinner.

Who knew this whole braising thing was easy? We did, that’s who. This Latin-flavored chicken is an easy FAF (fire and forget) recipe. The dark meat holds up well to extended cooking and is easy on the wallet to boot. Serve over rice or as a filling for tacos or burritos.

Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Chef’s Knife, Cutting Board, 2 Forks

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: Sauvignon Blanc, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Negra Modelo, Dos Equis, Corona

Ingredients:

  • 6 boneless skinless chicken thighs ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 3 cloves of garlic ($2.99/lb)
  • 3 C chicken broth ($3.25/32 oz)
  • 2 limes ($0.33/each)
  • 2 TBSP smoked paprika ($4.50/2.3 oz jar)
  • 2 TBSP dried oregano ($3/1.5 oz)
  • 2 TBSP ground cumin ($3/2.5 oz)
  • 1 TBSP cayenne pepper ($3/2 oz jar)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 300°F.
  • Wash and trim your chicken thighs but leave a little fat on for flavor. Cut your onion into quarters, mince the garlic and toss all three  into the Dutch oven.

Cut the onion into slices about 1/4 inch thick.

  • Pour everything else in, halve your limes and wheeze the juice. Stir it all together and pop it in the oven for an hour or so. It’s done when you can pull the thighs apart easily with your forks. Keeping it in the pot, shred the pieces ’til they’re bite sized. ¡Buen provecho!

Squeeze in that citrus.

(There’s nothing else. Seriously, the recipe is that easy.)

Brown Ale Braised Cabbage

Makes a great side for grilled meats or whenever the mood strikes you.

Coleslaw is one of our favorite things involving cabbage but we wanted to try something different this time. Upon finding a solitary Newcastle and some stray bacon in our fridge, our minds were made up for us. Even if you don’t like the taste of raw cabbage you’ll probably dig this sweet, savory and ever-so-lightly-smoky dish.

Equipment Needed: 3 QT Dutch Oven or Pot with Lid, Wooden Spoon, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Pinot Noir, Rioja, Malbec

Suggested Beer Pairing: Brown Ale, IPA, English or ESB Ale, Dark Belgians

Ingredients:

  • 1 head of cabbage ($1.50/lb)
  • 1 medium onion ($0.99/lb)
  • 6 strips of bacon ($6/lb)
  • 12 oz brown ale (price varies with the beer)
  • 3 TBSP apple cider vinegar ($2.79/32 oz)
  • 3 TBSP brown sugar ($1.39/lb)
  • 2 TBSP grade A maple syrup (about $7/8 oz)

Preparation:

  • Cut the bacon cross-wise into 1/2 inch pieces and toss it in the pot. Dice up your onion and combine it with the bacon once it’s had a chance to cook a bit (about 5 minutes).

C'mon, you knew the bacon shot was coming.

  • Core the cabbage and slice the head in quarters. Cut each quarter into 1/4 inch slices. (Say quarter one more time for good measure)
  • Once the onions have cooked down a bit (about 3 minutes) add the cabbage, vinegar, beer,maple syrup and sugar. Stir things up throw in a few healthy pinches of salt and pepper.

Brown ale adds a sweet, nutty, malty depth of flavor.

  • Put the lid on everything and drop burner to low. Simmer everything down, stirring occasionally, for about 30 minutes, or until the cabbage is soft.

Guinness Braised Short Ribs with Rosemary Infused Mashed Potatoes

If this doesn't make your mouth water, you should probably see a doctor.

If this doesn't make your mouth water, you should seek medical attention immediately.

We’re not gonna lie, this recipe takes time but is seriously worth the wait. Be prepared to slip into a blissful food coma after enjoying this hearty combination; a perfect dish for when the mercury drops and your appetite rises. Plus, you get to drink the extra Guinness as you cook, how can you go wrong?

Equipment Needed: Chef’s Knife, Cutting Board, 5 QT Pot w/Lid, 3 QT Pot w/ Lid, Frying Pan, Tongs, Potato Masher, Stove Top

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Cabernet Sauvignon, Old Vine Zinfandel

Suggested Beer Pairing: Um…Guinness, Stouts, Porters, Scotch Ales

Ingredients:

  • 3 lbs. boneless beef short ribs ($6.99/lb)
  • 1/4 lb. thick cut smoked bacon ($7.99/lb)
  • 2 medium yellow onions ($.99/lb )
  • 1 lb. cremini mushrooms (aka, baby bella or baby protabella) ($2.99/lb.)
  • 7 cloves garlic ($2.99/lb)
  • 2 lbs. red potatoes ($.99/lb)
  • 1/3 C skim milk ($.99/qt)
  • 3 TBSP butter ($2.99/lb package)
  • 2 cans of beef stock ($1.49/14.5 0z can)
  • 1-2 cans of Guinness ($9.99/draft can 4 pack)
  • 2 sprigs of rosemary (about $4/package)
  • 3 TBSP Worcestershire Sauce ($3.49/10 oz bottle)
  • 3 TBSP brown sugar ($1.19/1lb box)
  • Extra virgin olive oil ($9.99/34 oz bottle)
  • Salt
  • Pepper

Preparation

Short Rib Preparation

  • While the timing for this dish isn’t rocket science, it’s important to have everything ready so you can keep things moving. Start by cleaning and slicing the cremini mushrooms. It’s ok to use a little water to get the dirt off, just don’t soak them or they’ll dry out too much when they cook and will be ungood.
Cut the mushrooms into even slices, lengthwise.

Cut the mushrooms into even slices, lengthwise.

  • Peel and slice the onions. Peel and dice five garlic cloves. Set all of the veggies aside and preheat your frying pan over medium-high heat.
Cut your onions in half, then slice even pieces from there.

Cut your onions in half, then slice even pieces from there.

  • Trim the short ribs and cut them into 3 inch pieces. Season each side with salt and pepper.
Just look at that gorgeous marbeled meat. Time = mind-blowing deliciosity.

Just look at that gorgeous marbeled meat. Time = mind-blowing deliciosity.

  • Coat the bottom of your frying pan with olive oil and wait for a minute for it to heat up. Once it’s shimmering and moves easily when you tilt the pan, place the pieces of beef into it. Sear on each side for approximately 5 minutes (or until it has a nice dark brown crust) and transfer to the 5 quart pot.
Crispy brown goodness gives a nice crunch and deep flavor.

Crispy brown goodness gives the ribs a nice crunch and deep flavor.

  • Reduce the heat on the frying pan to medium, add the veggies and a splash more of olive oil and cook for about 10 minutes until softened. Transfer the vegetables to the pot with the short ribs.
Cook your veggies to unleash their flavors and aromatics.

Cook your veggies to unleash their flavors and aromatics.

  • Pour in the beef stock and add Guinness until the ribs et al. are barely covered. Put a lid on the pot and place over medium heat, stirring occasionally for 1 1/2 to 2 hours, or until the beef is fork tender.
Ahhhh, the best part of the recipe. There are at least two beers left over once you've used what you need.

Ahhhh, the best part of the recipe. There are at least two beers left over once you've used what you need.

Bacon Preparation

  • About 10 minutes before the ribs are due to be downed, place your frying pan over medium heat. Slice the bacon into thin, 1/4 inch strips and throw into the pan.
Bacon is proof that God wants us to be happy.

Bacon is proof that God wants us to be happy.

  • Cook the bacon, stirring constantly, for about 5 minutes or until crispy. Place those tasty little piggy pieces on paper towels and drain off the excess fat. Use to top the short ribs when you plate them for a toothsome texture contrast.
Don't try to lick your screen, just go cook some for yourself.

Don't try to lick your screen, just go cook some for yourself.

Potato Preparation

  • About 45 minutes into cooking the short ribs, clean and quarter the red potatoes.
Cut yer taters.

Cut yer taters.

  • Toss those spuds into your 3 quart pot and add the sprigs of rosemary and two cloves of garlic, peeled and halved. Bring to a boil and cook, covered, for approximately 30 minutes, or until they can be pierced easily with a fork.
Add your herbs and wait for the potato potion to brew.

Add your herbs and wait for the potato potion to brew.

  • Drain the potatoes and remove the rosemary and garlic (or leave the garlic in for an extra kick). Add the milk and butter and mash until creamy.