Best Braised Radicchio With Juniper Berries Recipes

10 Best Juniper Berry Recipe Collection image

Provided by insanelygood

Number Of Ingredients 10

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Steps:

Nutrition Facts :

Juniper-and-Beer-Braised Short Ribs image

Provided by Molly O'Neill

Time 2h45m

Yield 4 servings

Number Of Ingredients 14

3/4 cup plus 2 tablespoons vegetable oil
3 1/2 pounds beef short ribs, trimmed of excess fat
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 large Spanish onion, coarsely chopped
1 small carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
2 teaspoons tomato paste
1 1/2 teaspoons juniper berries, crushed
5 sprigs fresh thyme
1 12-ounce bottle dark beer
1 1/2 cups homemade or low-sodium canned chicken broth
1 teaspoon honey
Chopped parsley for garnish

Steps:

Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

Braised Pork With Beer & Juniper Berries image

Provided by Bergy

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 (2 lb) boneless pork roast
salt & pepper
1 bay leaf
2 tablespoons flour
2 cups carrots, peeled & chopped
1 cup celery, chopped
2 cups onions, sliced or 24 small white pearl onions
1 (12 ounce) bottle dark beer
2 cloves
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
10 juniper berries, crushed

Steps:

Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
Drain off any fat.
Sprinkle the veggies with the flour. (what about the onions?).
Add the veggies to the pot and the bay leaf.
Add the beer.
Bring to a boil.
Add cloves, thyme& juniper berries.
Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
Remove the roast from the pot.
Skim off any fat.
Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
Slice the roast& serve with the onion sauce.