Braised Recipes

Ethiopian Spicy Braised Chicken:

Pat meat dry with paper towels (it browns better)
Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside
In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, tumeric, and 1 teaspoon salt
Add chicken pieces to skillet. Spoon onion mixture over chicken pieces
Bring mixture to boiling; reduce head. Cover; simmer about 3 minutes. Stir in 1/4 cup dry red wine
Cook uncovered about 15 minutes. Turn chicken pieces often
Skim off fat. Serve with Injeera (Ethiopian flat-bread)

Set oven to 350°F
Using a flameproof casserole dish, melt 1 oz. of the butter and brown the meat on all sides. Remove from the dish and set aside
Peel the onions, melt the remaining butter in the casserole and cook the onions for a few minutes
Stir in the flour, blend in the stock and continue stirring until boiling
Return the steak to the pan and add the port wine, herbs, bay leaf, salt and pepper. Stir until boiling
Put the lid on the casserole and cook in the oven for l 1/2 hours or until the meat is tender
Slice the mushrooms and add to the casserole; cover again and cook for a further 1/2 hour

Place short ribs on broiler rack or in skillet and brown to remove fat; drain well
Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs
Place remaining ingredients except 2 tablespoons flour and the water in Crock-Pot; stir to mix beef ribs with onions rings (be sure onions are under beef ribs, not on top)
Cover and cook on Low for 8 to 12 hours or on High for 4 to 6 hours
Remove short ribs to warm serving platter
If thickened gravy is desired, make a smooth paste of flour and water. Turn Crock-Pot to High and stir in paste. Cover and cook until gravy is thickened

Wash and dry the chicken parts and season lightly with salt and pepper
In a heavy frying pan, sauté the onion in butter until soft, then add the chicken parts after a few minutes
Sauté on all sides, then add the bay leaf, thyme, and enough hot water to almost cover
Tighty cover the pan and simmer the chicken until tender (approximately 1 hour)
Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce
Strain the remaining pan liquid into a small saucepan and bring to a boil
Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly
Sprinkle in the nutmeg, then stir in the crushed walnuts
Simmer another minute and pour over the chicken
Serve warm

Pierce the eggplant several times with the tines of a fork. Place in a preheated 400°F oven and roast for 3 minutes, or until shriveled and soft. Set aside
Slice the brisket against the grain into 1/4-inch thick slices
Heat the oil in a large wok or large deep skillet. When it begins to smoke, add half of the beef and cook, stirring, until browned. Remove and set aside
Add remaining beef, and cook, stirring until browned. Remove and set aside
Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds
Return beef to wok, along with the sherry, broth and molasses. Stir to blend and season with salt and pepper
Cover and simmer over low beat for 50 minutes to 1 hour, until the beef is tender
While beef is cooking, soak fungus in hot water to cover. When swelled and softened, drain and rinse well; set aside
Cut the stem end from the cooked eggplant. Split in half lengthwise and scoop the flesh into a food processor or blender. Purée
Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer
Stir in scallions and drizzle with sesame oil
Serve with rice, if desired

Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, puréed eggplant is stirred in, for flavour and thickening
Serve with rice, or potatoes and vegetables
Can be garnished with fresh coriander

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