Tonight is about moist cooking. Since I'm a big fan of rare meat, I always think it's a waste to slow cook the beef. I feel it masks the natural meat taste with lots of seasoning. Maybe I'm just not a fan of the overwhelming flavor of red wine. I do, however, enjoy Chinese braises (chicken, duck, pork) with soy sauce, cinnamon, star anise, garlic, and cloves. These dishes were nonetheless pretty awesome.
Short ribs marinating in olive oil, garlic, and basil
Did you know there's milk in bolognese sauce?
Did you know the pork butt is actually a pig's shoulders?
Back in the pot for more braising
Someone put sugar in the ramekin, and poor Richard had no idea. This dish was still tasty, though.
Braised short ribs with cumin. It was good, but needs to cook a few hours longer.
Can you tell the difference?
It's not the same stew as the one above. I have no idea.