via McLagan’s Odd Bits, we enjoyed Ragu Masterplan (heart, trim & tongue), and tonight a rear leg/shank braised with mirepoix and finished in a cranberry sauce, with a cranberry jam condiment (sugar, vinegar, cranberries: cook). oh yum.
looking forward to more great dinners, with family, and with friends.
we get to enjoy thanksgiving every day, lucky us.
- Braised Beef Tips (katydidcountry.com)
- Talking ‘nose to tail’ cooking with Travis McConnell (arktimes.com)
- Ask The Food Lab: How Much Liquid Should I Use When Braising? (seriouseats.com)
- Braised Pork (steakssquatsandsundresses.wordpress.com)