Here’s another recipe to add to the braising obsession. This one comes straight from my mom. She makes this dish all of the time, and it’s one of my favorite mom dishes. The technique is fairly straight forward Mexican cuisine, but the flavors always seemed very Spanish to me.
Recipe after the jump…
Braised Chicken with Spanish Olives and Capers
4 Chicken Drumsticks
4 Chicken Thighs
1 Potato, diced into large pieces
1/2 Yellow Onion
1 Garlic Clove
1 Cup of Spanish Olives
In a large cast iron dutch oven, heat 1 teaspoon of olive oil and sear the chicken pieces until all sides have a brown, crisp sear. While chicken is searing, cut the tomatoes and onion into large chunks, place in blender along with the garlic, and blend until it forms a thick sauce. Once Chicken is done searing add the sauce and the remaining ingredients. Bring to a boil, cover the pot and lower the temperature. Simmer for two hours or until the chicken becomes tender. Add salt and pepper to taste. Enjoy!
Braised Pork Shoulder Recipe
My braising obsession continues to grow. I simply love the fact that you can get extremely delicious dishes with such a simple technique. I’ve made this Salsa Verde Pork Shoulder twice now and I still think it is one of the best braising recipes I’ve ever tried. I made this yesterday for a potluck lunch at Michael’s work, and by the look of the empty tupperwear container, I think Michael’s co-workers liked it!
- 3 1/2 lbs. bone-in-pork shoulder (aka pork butt)
- 1 bottle of salsa verde (yes, bottled salsa verde. you can make your own I suppose)
- 1 medium onion, coarsely chopped
- 3 cups chicken broth
- 2 tsp each ground cumin seeds and coriander seeds
- 1 tsp dried oregano
- 1/2 cup chopped fresh cilantro
- Salt to taste
- Trim excess fat from pork shoulder. Heat 1 tsp of olive oil in heavy cast iron dutch oven. Place pork in hot oil and sear each side until all sides have a nice, crisp, brown sear. Add onions and sweat for a minute. Add salsa, cumin seeds, coriander seeds, oregano and broth. Bring to a boil, reduce heat, and cover. Simmer until meat is very tender and falls off the bone, about 4 hours.
- After meat is done braising, take pork out of dutch oven and place in baking pan. Heat over to 375 degrees and bake pork for 30 minutes until richly brown. Once brown, place in broiler for an additional 3 minutes to make outside charred and crispy! While pork is baking, skim salsa verde sauce of all excess fat and oil. Once pork is done crisping in broiler, tear pork apart with two forks and place back in salsa verde sauce. Add salt to taste and add cilantro and serve immediately.
Mark Bittman Beef Ribs
For the past six months I’ve been sort of obsessed with braising meat. I love the fact that you can take inexpensive cuts of meat and turn them into succulent and amazing dishes. Now that Summer is here, I’ve been noticing lots of recipes that call for braising meat BEFORE placing them on the barbie.
I totally love that! What results is tender and moist on the inside (because of the braise), and a crunchy, smoky crust on the outside (from the grill). Mark Bittman has this great article and video on the NY Times website on how to do this. The technique can also be replicated using a broiler instead of a grill, but with Summer here, why bother with the broiler? Braise away!