Despite ‘s pulled pork’s image of being rich and heavy, this is a surprisingly light soup filled with pork, leek, and sweet corn flavor.  Because the leek and corn are just barely cooked at the very end, they maintain a lot of their texture and flavor.  Their sweetness and tiny crunch reaches past the pork …

Best pulled pork sandwich ever? Drink Pairings: US Microbrew Brown Ale or English Porter Ingredients: (Makes 2 Servings) ~ 1lb of any pork braising cut (we used pork osso bucco, but you could use kurobuta pork shoulder, kurobuta cheek meat, etc)  ½ cup aromatic White Wine (we used Riesling) ¼ cup Carrot, Medium Diced ¼ cup …

A gremolata is, classically, a garnish for veal osso bucco made from equal parts lemon zest, parsley, garlic, and olive oil, plus salt to taste. For a twist, we made one with equal parts orange zest, pine nuts, and chives, plus sea salt and ground pink peppercorns to taste. It paired perfectly with the veal …

Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce.  …

There are six basic steps to braising Osso Bucco (be it grain-fed veal osso bucco, venison osso bucco, or antelope osso bucco). What follows isn’t a recipe, per se. It’s more of a how-to…the general technique and ideas of improvisation. Aside from the braising liquid of your choice (check out these braising liquid recipes), you’ll need a …

Try using these recipes along with basic braising techniques to braise your favorite roasts, ribs, osso bucco and more! Mire Poix & Tomato Paste Braising Liquid i. Add 1.5 cups mire poix to dutch oven stirring occasionally, until caramelized ii. Add a teaspoon of tomato paste, stir into mire poix and cook for a couple minutes …

(it looks burned, but it wasn’t…we swear) This is a rustic Italian-style dish featuring pulled/shredded wild boar shank meat slow roasted in the oven and served atop mascarpone polenta.  Boquerones compound butter and a fresh gremolata add a salty/astringent zing to the whole dish. Slow roasting shank meat instead of braising it yields a delicious …

Braised Grain-Fed Veal Osso Bucco and Sashimi Tuna Roll with Celery Root Horseradish Mash, Pignoli Nut Chive Gremolata and Bone Marrow Balsamic Reduction By Dino Jagtiani from Temptation in St.Maarten, St. Maarten Ingredients: 1 grain fed veal shank (3 inches) as needed Kosher salt and white pepper as needed flour (for dredging) as needed olive …

Black & Tan Sirloin, Shank Confit & Southern Fried by Chef Dean Thomas “This menu item features three various preparations for wild boar. First, I sear the loin and make a pan sauce using the classic combination of Guinness and Bass Ale as the inspiration for the Black & Tan Sauce. The shank is trimmed …