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Need a good braise or roast recipe

post #1 of 19
2/12/10 at 2:53pm
Thread Starter 
I'm hosting for 12 tomorrow night, and I thought I'd copy Manton and solicit input for ideas. I'd usually just go with a rosemary, kosher salt, and olive oil dressed pork or beef tenderloin, but I want to try something new.

Anyone got any good roast ideas? I've never tried a standing rib roast but I'm concerned about getting the right quality meat around here - there's a meatpacker near me but the smell in there never inspires confidence, and I don't think they do much butchering on-site.

Can I braise for that many people at once? I considered oxtails...
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post #2 of 19
2/12/10 at 3:03pm
Funny you should ask. I braised some beek shanks last night, but you could easily adapt this to oxtails. It's a really simple recipe too (serves 4). Adapt accordingly. generously season with salt&pepper, brown 4 shanks in some veggie or canola oil slice 3 onions cut up 2 carrots, 2 stalks of celery, and 5-6 cloves of garlic saute the veggies after you've browned the meat, deglaze with a bit of red wine put meat first, then veggies in a pot, cover with beef stock put in a bouquet garni of thyme and rosemary, plus 1 bay leaf simmer covered (very low) for 3 hours, until fork tender reseason if necessary take meat out, keep warm, then reduce liquid (skim fat off the top, add some heavy cream here to thicken, if desire) serve over polenta, mash potatoes, or another starch of your choice (had mine over pasta last night) for 12 people, I'd think about 24 decent size pieces would do. you'll just have to brown them in batches. it's best to find bones with marrow in them, so you can enjoy this over toast.
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post #3 of 19
2/12/10 at 3:21pm
I've got a great recipe at home I did just a little while ago with oxtails (look in the Dinner thread). It's pretty much what Dark just said. I'd toss in a few leeks too (make sure you split vertically and wash sand/grit out). I would also take an entire bottle of hearty red wine, reduce by half, use that as the base of your braise liquid and top off with beef stock. Also, I prefer oven vs. simmer for braising.

Get those tails good and browned, for maximum flavour, prior to braise.
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post #4 of 19
2/12/10 at 3:26pm
THIS!
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post #5 of 19
2/12/10 at 3:44pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post

That's a great recipe - I've done something extremely similar with fresh ham a number of times, and it is always a great hit. I got my recipe from a NY Times article some years back.

Problem is, I've done it for most of the people in this group a few times before already. Don't want to get too repetitive.

Can I braise longer for better results? Just turn down the heat a bit and let it go longer, or will that screw things up? Also I'm a bit concerned about having 24 oxtails all crammed into one pot. I guess I can split it into two, but then I won't have room in the oven for both...
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post #6 of 19
2/12/10 at 3:54pm
Flour the oxtails a bit before browning, and brown in batches. After that, you don't really have to worry about space.
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post #7 of 19
2/12/10 at 4:00pm
This is my favorite braise/roast. Awesome.
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post #8 of 19
2/12/10 at 11:21pm
12, hmmm.

Try two legs of lamb. Should be enough. Easy to do. Very tasty.
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post #9 of 19
10/8/10 at 3:31pm
Quote:
Originally Posted by foodguy View Post

hopefully someone can answer this.

going to try the pork shoulder roast recipe this weekend, but the recipe calls for the shoulder to be left salted overnight before putting in the oven the next day.

im a noob... do i wait for the pork shoulder to warm to room temp before roasting? or is it ok to start roasting cold (i would assume wait for it to get to room temp)
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post #10 of 19
10/8/10 at 5:15pm
Quote:
Originally Posted by foodguy View Post
LOL I was about to post that exact article. Pork shoulder is fantastic but make sure you brown it. Short ribs can also be done if you have a pot large enough to braise all of them.
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post #11 of 19
10/8/10 at 5:19pm
1) roasts always do better when they start from closer to room temperature. and if you start it straight from the fridge, it'll take a bit longer (it can take an hour just to get from 50 to 75 degrees. 2) you don't need to brown this first, you brown it at the end with high heat. it's fantastic (if i do say so myself).
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post #12 of 19
10/8/10 at 5:31pm
How do you brown it afterwards, isnt it falling apart?
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post #13 of 19
10/8/10 at 5:36pm
Quote:
Originally Posted by Johnny_5 View Post
How do you brown it afterwards, isnt it falling apart?

it's a roast. you cook it slow to start, then turn up the oven temp at the end. this is for pork shoulder that comes with the skin on it ... you get both really moist pork and great crisp cracklings. i make this 3-4 times a winter.
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post #14 of 19
10/8/10 at 5:38pm
Oh, I see. Thanks for clarifying.
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post #15 of 19
10/8/10 at 5:40pm
Quote:
Originally Posted by Johnny_5 View Post
Oh, I see. Thanks for clarifying.

let's not even get into consomme.
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