Citrus And Fennel Braised Food

CITRUS AND FENNEL BRAISED

Steps:

• Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil. Add the meat and rub to coat. Cover and refrigerate overnight.
• Wipe the marinade ingredients from the meat and reserve along with any liquid. In a braising pan fitted with a lid, heat the remaining olive oil over medium heat. Sear the meat well on all sides. Transfer to a plate. Add the onions and sauté until they begin to caramelize, 10 to 15 minutes. Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes. Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
• Preheat oven to 300 degrees. Add the wines to the pan and bring to a boil. Simmer for 5 minutes. Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid. Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance. If necessary, continue to cook until tender, checking every 10 minutes.
• Transfer the meat to a platter. Pass the braising liquids and solids through a food mill and return them to the pan. Season to taste with salt and pepper. Add the meat to the pan and let cool. Cover and refrigerate overnight.
• Preheat oven to 300 degrees. Reheat the pan, 30 to 45 minutes, until heated through. To serve, thinly slice using a very sharp knife. Spoon some of the braising liquid over the top. If desired, serve with creamy polenta or mashed potatoes.