Pork Brisket Braised In Milk Food

ROAST PORK COOKED IN MILK AND MUSTARD

Steps:

• For the pork: Preheat the oven to 200 degrees F.
• Season the pork on both sides with the fennel seeds, cumin, salt and pepper.
• Melt the butter in a large skillet over medium heat. Working in batches, add the pork chops in a single layer and cook, until golden brown, 4 to 5 minutes per side. Remove the chops and transfer to a heatproof serving dish and place in the oven while making the sauce.
• For the sauce: Heat a large heavy-bottomed skillet over medium heat. Add the oil, milk, bacon drippings, fennel seeds, garlic, mustard and miso. Bring to a simmer and cook on a low simmer until the sauce is reduced by half, about 20 minutes. Strain the sauce through a fine-mesh sieve and return to the skillet; add the pork chops to coat and heat through. If you would like to cook your pork chops further you can simmer them in the sauce for up to 10 more minutes.

BRAISED BRISKET

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

PORK BRISKET BRAISED IN MILK

Steps:

• Rub the pork with salt, pepper, sage and thyme on both sides. Roll tightly and secure with butcher's twine. Cover loosely with plastic and refrigerate overnight.
• Remove roast from refrigerator and preheat oven to 325°F for 20 minutes. Heat a Dutch oven over medium heat. Add oil or lard. When fat is shimmering but not smoking, add pork roast. Brown on all sides, about 3 minutes per side. When turning to the last side, add garlic and allow to saute alongside the roast.
• Remove meat to a plate. Remove all but 1 tbsp of fat from pot; leave the garlic in the pot. Add milk and deglaze, scraping the browned bits (fond) from the bottom of the pot. Add bay leaves, lemon juice and lemon zest, and bring to a boil. Return the roast to the pot, skin side up, cover, and transfer to oven for 1 hour. Remove cover and roast another 30 minutes, until internal temperature is at least 160°F The skin should be golden-brown and crisp. Remove pot from oven.
• Transfer roast to a baking sheet. Turn on broiler and place roast under broiler 30-60 seconds to further crisp the skin.
• Meanwhile, place pot over medium heat and simmer 5-7 minutes, until light-brown curds form. Remove and discard bay leaves.
• Slice the roast 1/2" thick, spoon sauce over and serve. Leftovers make good sandwiches.

PORK LOIN BRAISED IN MILK

Steps:

• Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
• Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
• Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
• Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
• Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
• Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.

THE ULTIMATE BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

HERB-ROASTED PORK IN MILK WITH CRACKLING

Steps:

• If you have time, prepare the pork the night before or at least 1-2 hrs ahead. Season the pork loin with salt, then put in a large bowl with the garlic, herbs, vinegar and wine, turning to coat. Leave to marinate in the fridge overnight or for 1-2 hrs at room temperature. If making the crackling, season the pork skin with salt on both sides, then sprinkle with the fennel seeds and chilli flakes, if using. Chill on a baking tray overnight or up to 24 hrs.
• Heat the oven to 190C/170C fan/gas 5. Remove the pork from the marinade, allowing the excess to drip back into the bowl and brush off any herbs. Pat dry with kitchen paper. Heat the oil in a flameproof roasting tin or casserole and brown the pork well on all sides for 15-20 mins, using tongs to hold it up and brown the ends. Pour over the leftover marinade, transfer to the oven and roast for 15 mins. If you're making the crackling, cook the skin on its baking tray, fatty-side down, on another shelf.
• After 15 mins, pour the milk over the pork and roast for another hour, basting it with the milk every 20 mins. The milk will look curdled, but don't worry - this is how it should look. After an hour, check that the pork is firm by pressing a finger into the thickest part. If it's not, baste and roast for 10 mins more. Remove to a board and leave to rest. Check the crackling to see if it's crisping up, and increase the oven if needed.
• Put the roasting tin over a low heat and simmer the milk, whisking to break up any curds, then strain through a sieve into a small pan. Tip in any resting juices from the pork and warm through to make a thin, milky gravy. By now, the crackling should be golden and crisp. Carve the pork and serve in slices with the gravy and crackling.

ROAST PORK WITH MILK

Steps:

• Rub the pork with salt and pepper.
• Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
• Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
• Meanwhile, preheat the oven to 425 degrees.
• Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
• Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

MILK-BRAISED PORK

Steps:

• Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
• Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.