Braised meat recipes are some most rewarding meals you can prepare, and so easy. There’s no need to be intimidated by braising, after all, one of America’s classics is old-fashioned Sunday Pot Roast.
Braising is simply cooking a cheaper cut of meat slowly in liquid until it transforms into a tender, fall off the bone masterpiece. The secret is a good sear on the meat before seasoning, saucing and cooking. The low-and-slow cooking process is mostly hands-off, filling your kitchen with an intoxicating aroma that will have you craving dinner all afternoon.
Most likely, you already have all the equipment you need. A heavy pot like a Dutch oven or well-seasoned cast-iron skillet work beautifully. Even your slow cooker works like a charm.
Here I have chicken thighs seared crispy, then finished in the oven with lemons, potatoes and olives. It is tender and juicy, busting with fresh lemony flavor.
Pork and apples are a classic pairing, while sweet anise seed, citrus and vinegar add an exciting depth of flavor. If you’ve never cooked with anise seed, you’re in for a culinary adventure.
Rounding it out, a humble chuck roast seasoned with a unique chili rub takes on incredible flavor and creates a thick rich sauce to mix with the shredded beef. Finish with a sassy red cabbage slaw and get ready for the best street tacos ever.
Cast Iron Skillet Chicken Thighs with Lemon, Potatoes and Olives
2 1/2 pounds chicken thighs bone-in, skin on
salt and pepper to taste
2 tablespoons vegetable oil
1 1/2 cups chicken broth
12 ounces small potatoes, Yukon Gold or fingerling
5 garlic cloves, smashed and peeled
1/2 cup green olives
1 lemon, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch
Preheat oven to 450 degrees. Season chicken with salt and pepper.
Heat a cast iron skillet over medium-high heat. Add the oil.
When the oil starts to shimmer, place chicken thighs skin side down in skillet. Sear until golden brown, about 5 minutes.
Flip chicken. Add 1 1/4 cup broth. Nest potatoes between thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme. Return to a boil.
Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove top. Mix cornstarch with remaining 1/4 cup stock and stir into pan. Bring to a boil to thicken sauce. Serve immediately in a large shallow bowl.
Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw
For the spice rub:
1/8 Cup New Mexico Red Chile powder (or Ancho Chile Powder)
2 teaspoons salt
2 Tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon Mexican dried oregano
1/4 teaspoon ground allspice
2 pound beef chuck roast
For the braise:
14 ounce can diced tomatoes, undrained
1/2 medium sweet onion chopped
3 large cloves garlic thinly sliced
1/2 cup water
For the Red Cabbage Slaw:
2 cups shredded red cabbage
1 cup shredded gala apple
1 cup shredded carrot
1/2 cup shredded sweet onion
juice of 1 lime
2 Tablespoons apple cider vinegar
2 Tablespoons honey
salt and pepper to taste
Season the beef
Combine the rub spices in a small bowl.
Coat the meat all over with the rub and rub into surface.
Place in a Dutch oven or oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.
Remove pot from the refrigerator and let sit at room temperature for 1 hour..
Position a rack in the center of the oven and heat to 300°F. Add the tomatoes, onion, garlic, and 1/2 cup water. Cover and cook until fork-tender, 2 1/2 or 3 hours
Transfer the meat to a large cutting board. When cool enough, shred meat, discarding fat.
Return the meat to the pot and mix in with the braising sauce.
For the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. Mix all ingredients together.
Serve on tacos topped with slaw on flour street taco shells.
Slow Cooker Braised Pork Chops with Apples and Onions
2 pork chops bone in, thick cut, about 1 1/2 pounds
3/4 teaspoon whole aniseed
Salt and pepper to taste
2 Granny Smith apples cut into wedges
1 tablespoon olive oil
2 tablespoons unsalted butter
1 large sweet or yellow onion thick sliced
1 large clove garlic minced
1/2 cup orange juice
1 Tablespoon red wine vinegar
Heat a large heavy skillet over medium high heat. Add butter and oil. Once bubbly and melted, add the pork chops. Sprinkle with salt and pepper. Cook on one side for 4 minutes or until golden seared.
Flip chops and sprinkle the browned side with salt, pepper and anise seeds. With the back of a fork, press into the browned side of the pork chops, slightly crushing the anise seed.
Cook second side for four minutes until golden brown.
Spray slow cooker with non-stick spray and sprinkle in the apples.
Place browned pork chops on top of the apples.
Next, layer in slices of onions. Sprinkle garlic over the mixture and add orange juice and red wine vinegar.
Cook on low 6 – 7 hours.
To serve, spoon some of the liquid along with the cooked onions and apples over the top.
Serve with mashed potatoes or polenta and sliced roasted Delicate squash.