Port-braised beef

Impart some personality with Port

Originally appeared in the December 01, 2011 edition of the Southside Times.

Of course it was apocryphal, but a fellow cook once told me that the term “Port” derived thusly:  when shipping casks of wine across long distances, the fermented juice was “turning” (going bad, in other words); and so—with the hopes of preserving the precious beverage—sailors started adding Cognac to the wine as they departed the “Port.”  The only truth here is that bit about the brandy.  Read more after the jump: (more…)

Published in: on December 1, 2011 at 9:21 pm  Leave a Comment  
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Beef carbonnade

Tough cut, tender result

Originally appeared in the December 16, 2010 edition of the Southside Times.

There are several magical features about the science of braising.  One reason is the season:  This is a perfect time for heavy meat dishes served with starchy sides.  Two:  Pacing—there’s nothing quite like the cadence of a leisurely culinary execution.  And the third element is what I’ll call the “underdog” factor.  Check out more after the break: (more…)

Published in: on December 16, 2010 at 5:04 pm  Leave a Comment  
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Braised Red Cabbage with Apples

Yields:  16, 4-ounce servings

  • 3 pounds red cabbage, shredded
  • 12 ounces bacon, medium dice
  • 8 ounces onion, medium dice
  • To taste kosher salt and cracked black pepper
  • 8 ounces red wine
  • 8 ounces chicken stock
  • 2 cinnamon sticks
  • 12 ounces tart apples, cored and diced
  • 1 ounce brown sugar
  • 2 ounces cider vinegar

1.  Render bacon a pan.  Add the onions and sweat in bacon fat until tender (do not burn).

2.  Add shredded cabbage and sauté for 5 minutes.  Season with kosher salt and pepper.  Add wine, stock and cinnamon sticks.  Cover and braise until cabbage is almost tender, about 20 minutes.

3.  Add apples, brown sugar, vinegar and mix well.

4.  Cover and braise until apples are tender (about 5 minutes).

Published in: on September 15, 2010 at 9:27 pm  Leave a Comment  
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