BRAISING LIQUID FOR VEAL,CHICKEN OR PORK

BRAISING LIQUID FOR VEAL,CHICKEN OR PORK image

Number Of Ingredients 15

Previous Next

1-Onion-peeled and rough chop
1-fennel bulb-rough chop
2-Lg Carrots-rough chop
1/2-Head Celery-chopped
6-Parsnips-rough chop
12-garlic cloves-cut in 1/2
5-Shallots-cut in 1/2
2 Cups Balsamic vinegar
2 Cups White wine
2 Quarts Chicken stock-could
use low salt canned
4-Rosemary sprigs
Salt and Pepper
Oil for searing-your choice
1 to 5 lbs. Veal shoulder steak,veal shank,bone in chix breast,thigh/leg section or pork ribs/country ribs

Steps:

1)Preheat oven to 350F 2)Season meat with salt/pepper 3)Heat a lg saute pan or dutch oven and add a small amount of oil and add meat.Brown on both sides and remove from pan-place meat in a deep sided roasting pan. 4)Add all chopped vegetables to pan and cook til a little tender and browned. 5)Add wine and stir to loosten brown bits on the pans bottom. 6)Add Balsamic and let simmer for about 10 minutes. 7)Pour veg and liquid into roasting pan. 8)Pour in Chix stock and add rosemary to roasting pan. 9)Cover with foil and place in oven for 2-3 hours depending on the size and type of meat used-chix will cook faster,shanks and thick boned meat will be longer.Check doneness several times. 10)When meat is ready,remove from liquid,set aside to carve. ------Optional------------ 11)Remove rosemary and throw out. 12)Strain and save liquid. 13)Take veg mix and put in food processor,pulse,add a little of braise liquid and pulse til pureed.Set aside. 14)In sauce pan,add 2 cups braising liquid,simmer over med heat til reduced a little bit-about 10 min. 15)Add some of the pureed veg to thicken sauce and serve over the meat. 16)You can swirl in some butter for a richer sauce and adjust taste with salt and pepper.