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Recipe Roundup: Braising

JBF Editors

JBF Editors

November 29, 2011


Braised Lamb Belly with Jalapeño Vinegar

You've chipped away at your leftovers, dreamed up countless ways to use up days-old turkey, and gotten your kitchen back in order. Now that the marathon of Thanksgiving and its aftermath are over, we're ready for some food from the set-it-and-forget-it school of cooking. Here are some of our favorite braising recipes.

Slow-Cooked Pork with Spanish Paprika and Sweet Spices Cardamom and pimentón give braised pork shoulder a whisper of smokiness. Braised Lamb Belly with Jalapeño Vinegar Prepared by Alexander Ong at this year's JBF Awards, this dish gets a jolt from a spicy vinegar that cuts through the fattiness of lamb belly. Beef Short Ribs in Moscatel Moscatel, a syrupy Spanish dessert wine, adds a raisiny sweetness to these braised short ribs from Gerald Hirigoyen. Home-Style Oxtail Stew Woven with tough tendons, oxtail is particularly well-suited to braising. This unctuous, Chinese-influenced stew is delicious over noodles. Braised Lamb Shoulder This simple braise pairs well with a variety of hearty winter vegetables.