tag:blogger.com,1999:blog-4113809478845201851.post5729147513580657567..comments2014-12-11T23:18:39.770+00:00Comments on slowfoodfast: BRAISIN LAMB AND BLOGGINgreg silvermanhttp://www.blogger.com/profile/11455219009979739439noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4113809478845201851.post-34585229784116948322009-05-26T17:58:26.015+01:002009-05-26T17:58:26.015+01:00Eileen...
Yes the tomato paste helps...also a nice...Eileen...<br />Yes the tomato paste helps...also a nice dry rub or marinade the day before can add depth, so can varying the aromatics you add to the braise ( peppercorns, bay leaf and garlic...ginger, lemon grass and kaffir lime...) also reducing the braising liquid down after cooking, will concentrate flavours ( dont forget to skim the fat, and brighten it up with some acid if need be at last minute)...greg silvermanhttps://www.blogger.com/profile/11455219009979739439noreply@blogger.comtag:blogger.com,1999:blog-4113809478845201851.post-68716758333826283552009-05-26T04:08:48.995+01:002009-05-26T04:08:48.995+01:00I tried braising pork shoulder for the first time ...I tried braising pork shoulder for the first time (limited lamb selection at the market). It was so tender and delicious - incredibly cheap too! Will have to remember the tomato paste next time - sauce is missing some depth.Eileenhttps://www.blogger.com/profile/09660133531099347161noreply@blogger.comtag:blogger.com,1999:blog-4113809478845201851.post-82287375513350686042009-05-06T07:53:00.000+01:002009-05-06T07:53:00.000+01:00I agree...its also nice sometimes to do the southe...I agree...its also nice sometimes to do the southern french style of marinating the meat and veggies in a bottle of red wine...and then using the wine again for the braising liquid...i think combining both methods could lead to a super charged braise...as always...there is always more ways to skin a cat ( or rabbit, or goat, etc....)greg silvermanhttps://www.blogger.com/profile/11455219009979739439noreply@blogger.comtag:blogger.com,1999:blog-4113809478845201851.post-61949525974775089612009-05-05T23:24:00.000+01:002009-05-05T23:24:00.000+01:00Bravo, I do love braising and the finished product...Bravo, I do love braising and the finished product it creates! A tip I can bring to the table is to "marinate" the meat two days ahead of time. To do this, mix equal parts onion and garlic powder. Coat whatever meat you are going to be braising with this mixture. Then slather the meat with tomato paste. Before you sear the meat and braise it, use a spatula or bench scraper to take off the tomato paste.Brianhttps://www.blogger.com/profile/17293266899527000002noreply@blogger.com