BRAISED BRACIOLE
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
BRAISED BOK CHOY
This easy recipe allows bok choy to turn out perfectly cooked, ideal as a side dish for lean meat or fish.
Provided by Broke Guy
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.
- Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.
- Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).
- Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes).
- Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 91.2, Fat 7.3, SaturatedFat 1.2, Sodium 204.5, Carbohydrate 4.8, Fiber 1.8, Sugar 2.1, Protein 3.4
BRAISED CARIBOU
Make and share this Braised Caribou recipe from Food.com.
Provided by Iowahorse
Categories Wild Game
Time P3DT2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lard the caribou with salt pork or bacon.
- Sprinkle with salt, pepper and cloves.
- Marinate in claret with the two bay leaves for 2 to 3 days in the fridge.
- Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour.
- Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.
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- Female Caribous Live Longer Than Males. While most male caribous will live for between 7 and 8 years, the females have been found to live for up to 15 years.
- Mothers Have an Extremely Strong Bond With Their Calves. After a caribou gives birth, a strong bond develops between them and the young one. They will stay next to each other almost all the time and they can identify each other using smell and the unique sounds that they make.
- Caribous Assess Their Predators Before They Can Run. Sometimes it may look like caribous don’t fear predators or like they are just sitting around waiting to be eaten.
- One Herd Can Have Over 200,000 Caribous. There are currently four major herds of caribou – the Western Arctic Herd, the Porcupine Herd, the Taimyr Peninsula Herd, and the Qamanirjuag Herd.
- Caribou’s Meat is Leaner Than Beef. Because caribous are always on the move, most of the food they eat is used to fuel their travel, hence, they do not store much fat in their muscles like cattle do.
- Caribous Will Generally Not Let You Come Close to Them. …unless they are moving in a group. A few weeks after the little ones are born, caribous start to gather in herds ready to start their migration.
- Caribous Are Fast Runners. Caribous can run at a speed of over 45 mph. During summer, their footpads expand and become soft enough to carry them through the soggy summer tundra.
BRAISED CARIBOU RECIPE | RECIPELAND
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour.
From recipeland.com
3.8/5 (6)Total Time 2 hrsServings 8Calories 308 per serving
From recipeland.com
3.8/5 (6)Total Time 2 hrsServings 8Calories 308 per serving
RUSSIAN BRAISED CABBAGE IS A DELICIOUSLY RUSSIAN DISH
Instructions: Wash and finely chop or shred half a head of white cabbage. Shred cleaned and peeled carrots, and finely chop half an onion. In a deep skillet pre-heat olive oil and saute onions until translucent; add shredded carrots and saute for several minutes. Add cabbage, lemon juice and peppers and allow to cook on medium heat for 30-45 ...
From blog.russianfoodusa.com
From blog.russianfoodusa.com
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BRAISED MUSHROOM- HOW TO PREPARE WITH 4 SIMPLE STEPS - TASTE OF …
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R/FOOD - [HOMEMADE] CARIBOU AND VEGETABLES BRAISED IN RED WINE …
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food . r/food. Log In Sign Up. User account menu. Found the internet! 2.8k [Homemade] Caribou and vegetables braised in red wine and chicken broth, on a bed of rice. Image. Close. 2.8k. Posted by 2 years ago …
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From westernfoodrecipesbook.blogspot.com
From westernfoodrecipesbook.blogspot.com
RECIPE: BRAISED CARIBOU
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CARIBOU WELLINGTON WITH BORDELAISE SAUCE (MUSTARD, BEEF ... - CITY-DATA
Place the braised caribou in the center of the puff pastry, and brush with Dijon mustard. Tightly wrap up the caribou in the puff pastry, tucking in the ends. Egg wash the top and all of the edges carefully. Refrigerate for approximately 15 minutes.. Score the top of the wrapped roast to allow steam to escape.
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Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour.
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BRAISED WILD ALASKAN CARIBOU ROAST | SMOKED! - YOUTUBE
Thanks for stopping by! Please Subscribe for more great recipes! Marinade: 1 to 2: Caribou Roast 1 Cup: Red Wine 1/4 Cup: Red Wine Vinegar 1 Cup: Water 1 TBSP: Black Peppercorns 3 to 4: Rosemary ...
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Snacks & Party Food Other & Offbeat Cuisines American Italian Mexican Indian Asian Greek ... Braised Caribou (#21210) Serves. Ready. 8 0. Minutes. Prep . Cook. 0. Minutes. 0 ...
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BRAISED CARIBOU RECIPE
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer. File …
From free-recipes.co.uk
From free-recipes.co.uk
RECIPES > STEWS > HOW TO MAKE BRAISED CARIBOU
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.
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FAVORITE SUBSISTENCE FOOD (HOUSES, STORES, OIL) - CITY-DATA
Place the braised caribou in the center of the puff pastry, and brush with Dijon mustard. Tightly wrap up the caribou in the puff pastry, tucking in the ends. Egg wash the top and all of the edges carefully. Refrigerate for approximately 15 minutes.. Score the top of the wrapped roast to allow steam to escape.
From city-data.com
From city-data.com
BRAISED CARIBOU | BRAISED CARIBOU | AMERICANRECIPES.EU
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.
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From americanrecipes.eu
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Last Modified Date: June 22, 2022. Round steak is an ideal cut of beef for braising. Braising is a cooking term. It means to brown food in very hot fat quickly and then simmer it in liquid at a low temperature for hours. It is traditionally used to tenderize tough cuts of meat or poultry, but vegetables and fish can be braised as well.
From delightedcooking.com
From delightedcooking.com
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