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Need a good braise or roast recipe - Page 2

post #16 of 19
10/8/10 at 5:58pm
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Originally Posted by foodguy View Post
let's not even get into consomme.
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post #17 of 19
10/8/10 at 6:51pm
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Originally Posted by iammatt View Post
This is my favorite braise/roast. Awesome.


I knew I should have taken those latin classes seriously.
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post #18 of 19
10/11/10 at 1:57pm
I have a 4.22lb bone in pork shoulder in my fridge that I'm looking to braise today. Anyone have any recommendations on temperature and cook time?
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post #19 of 19
10/11/10 at 4:04pm
Quote:
Originally Posted by Johnny_5 View Post
I have a 4.22lb bone in pork shoulder in my fridge that I'm looking to braise today. Anyone have any recommendations on temperature and cook time?
Not a braise but I roasted a 2.83 lb bone in pork shoulder, this weekend, with garlic paste (smashed fresh garlic), apple cider vinegar and olive oil wet rub on 350, uncovered middle rack, for approximately three hours or until an internal temp of 155-160. Let rest for 10 minutes and it came out wonderful. Note, my shoulder had the fat cap removed, therefore, I had to tent the top of the meat half to three quarters through the cooking process because the crust was getting really dark. Vegetables were roasted separately. Also make sure to eat that marrow, it was probably the most flavorful part of the cut!
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