Food: Braising

Showing posts with label Braising. Show all posts

Monday, December 9, 2013

Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

2 Tbs. sweet paprika

Kosher salt and freshly ground black pepper

8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat

5 Tbs. vegetable oil

6 large yellow onions, diced (about 12 cups)

3 to 4 cloves garlic, thinly sliced

1 15-oz. can tomato purée

1 cup dry red wine

4 large sprigs fresh thyme

8 large carrots, cut into 2-inch pieces

10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)

In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).

Position a rack in the center of the oven and heat the oven to 350°F.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.

Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.

Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.

Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.

Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.

Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.

For the ribs

6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)

2 12-oz. bottles lager, such as Budweiser

2 Tbs. canola oil

1 medium yellow onion, chopped

1 medium carrot, chopped

1 medium celery rib, chopped

4 medium cloves garlic, crushed

1-1/2 cups lower-salt chicken broth

2 Tbs. soy sauce

1/2 tsp. crushed red pepper flakes

For the sauce

1/3 cup packed light brown sugar

3 Tbs. whole-grain mustard

3 Tbs. balsamic vinegar

Braise the ribs

Position an oven rack about 6 inches from the broiler element and heat the broiler on high.

Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.

Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer.

Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.

Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it’s OK if they're crowded).

Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.

Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

Leaving the rack in the center of the oven, heat the broiler on high.

Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.

Chicken and Parsnip Pulao

This Central Asian-style pulao is like a meaty pilaf, served as a celebratory main course from Uzbekistan to western China. A culinary cousin to paella and the perloos of the American South, it’s traditionally made with lots of oil for a rich, luscious dish; here, fat rendered from the chicken skin yields similar results with more flavor, and gives you crisp cracklings for garnish, too. The yogurt sauce accompaniment lends a tangy counterpoint.

For the pulao

13 oz. (2 cups) Bhutanese red rice

Kosher salt

3 lb. bone-in, skin-on chicken thighs (about 8)

2 Tbs. peanut or vegetable oil

2 medium yellow onions, coarsely chopped (about 2-1/2 cups)

4 ripe plum tomatoes, coarsely chopped (about 1-1/2 cups)

3 medium parsnips, peeled, quartered, cored, and cut into 1-inch pieces (about 1-1/2 cups)

2 medium carrots, peeled and cut into medium dice (about 1 cup)

For the yogurt sauce

1 cup plain yogurt

2/3 cup finely chopped radish

1-1/2 Tbs. chopped fresh mint or cilantro

1 tsp. chopped fresh dill or tarragon

1/2 tsp. minced garlic

Kosher salt and freshly ground black pepper

1 to 2 lemons, cut into wedges

Make the pulao

Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Add enough cold water to cover the rice by about 1 inch, stir in 2 tsp. salt, and set aside to soak.

Meanwhile, remove and reserve the skin and most of the fat from the chicken. Pat the chicken dry. Heat the oil in a 5- to 6-quart Dutch oven (or other wide, heavy-duty pot) over medium heat until shimmering hot. Add the chicken skin and fat and cook, turning occasionally with tongs, until the skin renders its fat and becomes crisp, 5 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain and cool.

Raise the heat to high and stir in 1 tsp. salt. Add half of the chicken thighs and cook, flipping once, until browned on both sides, about 6 minutes total; transfer to a plate. Repeat with the remaining chicken. Lower the heat to medium, add the onions, and cook, stirring occasionally, until softened, about 3 minutes.

Return the chicken to the pot along with the tomatoes, parsnips, and carrots. Cook, stirring often, until the tomato begins to break down and the parsnips and carrots begin to soften, about 6 minutes. Stir in 3 cups water and 1-1/2 tsp. salt, raise the heat to medium high, and bring to a boil. Lower the heat to maintain a simmer and cook, partially covered, for 5 minutes to flavor the liquid.

Drain the rice and sprinkle it over the liquid. Bring to a boil over high heat, cover tightly, then lower the heat to medium and cook for 5 minutes. Lower the heat to low and cook, covered, until the rice is just tender and the chicken is cooked through, about 25 minutes. If the rice is very wet at this point, uncover and cook over medium heat to evaporate some of the liquid, 5 minutes, and then let sit off the heat, covered, for 5 minutes. Otherwise, let the rice sit, covered, for 10 minutes. Season to taste with salt.

Make the yogurt sauce

While the rice is cooking, drain the yogurt in a cheesecloth-lined sieve set over a bowl until it’s slightly thicker and holds its shape, 10 to 20 minutes. Transfer to a medium bowl and stir in the radish, herbs, garlic, and salt and pepper to taste. Keep at cool room temperature.

Serve the pulao

Transfer the pulao to a large serving platter. Using tongs, gently pull the chicken pieces from the rice and mound them on top. Crumble the chicken skin over the top and serve with the yogurt sauce and lemon wedges on the side.

Red-Cooked Pork Shoulder and Chestnuts

Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into a consummate bowl of comfort food.

1 large or 2 medium leeks, slit lengthwise, rinsed, then thinly sliced crosswise, white and pale-green parts only (about 1 cup)

1 cup low-sodium soy sauce

6 Tbs. Shaoxing or dry sherry

1/4 cup peeled, julienned fresh ginger (cut into 1/8 x 1/8-inch matchsticks; from a 3-inch piece)

2 Tbs. granulated sugar

1 Tbs. slivered garlic (3 medium cloves)

2 cinnamon sticks

1 star anise pod

4 lb. boneless pork shoulder (also called butt), trimmed and cut into 4 large pieces

2 cups jarred roasted peeled chestnuts

2 Tbs. plain rice vinegar, more to taste

Cooked medium-grain white rice or udon noodles, for serving

Thinly sliced scallions, for garnish

Stir the leeks, soy sauce, Shaoxing or sherry, ginger, sugar, garlic, cinnamon sticks, and star anise pod in a 6-quart slow cooker. Nestle the chunks of pork shoulder into the mixture. Sprinkle the chestnuts on top.

Cover and cook on low until the pork is fork-tender 5 to 7 hours. Discard the cinnamon sticks and star anise pod and stir in the rice vinegar.

Break the pork into smaller chunks and serve on the rice or noodles with the chestnuts, a little of the sauce, and a sprinkle of scallions.

Beef Short Rib Pierogi (Pierogi z Miesem)

You can serve these hearty pierogi either boiled or fried. Boiled, they're nice and chewy, while frying them in butter makes them crisp and puffed, delicious with a strong Polish beer. Serve with a salad or roasted vegetables for a hearty supper.

For the filling

1 Tbs. olive oil

1 medium onion, finely chopped (about 1 cup)

1 medium carrot, finely chopped (about 1/2 cup)

1/4 cup chopped fresh curly parsley

Kosher salt

2 lb. bone-in beef short ribs

1 small stale dinner roll or piece of white bread (about 1 oz.)

1 Tbs. unsalted butter

Freshly ground black pepper

For the dough

2 lb. (7 cups) unbleached all-purpose flour; more as needed

4 oz. (1/2 cup) unsalted butter, softened

2 cups warm water

Make the filling

Heat the oil in a 6-quart Dutch oven over medium-high heat. Add half of the onion, the carrot, parsley, and 1/4 tsp. salt; cook, stirring often, until the vegetables are golden, 3 to 4 minutes. Add 2/3 cup water and the short ribs, bring to a simmer, cover, and braise in the oven until the short ribs are tender, about 1-1/2 hours.

Let the short ribs cool briefly; meanwhile, soak the roll in enough water to cover for 5 minutes, and then squeeze dry. Remove and discard the short rib bones and any cartilage. Cut the meat into 1-1/2- to 2-inch chunks. Stir the soaked bread into the pot to soak up the thick gravy and stir the meat back into the pot.

Fit a meat grinder with a 1/4-inch grinding plate according to manufacturer’s directions. Grind the meat mixture into a large bowl. (Alternatively, pulse the meat mixture in a food processor until finely ground, 5 or 6 one-second pulses. Don’t overgrind or it will turn into a paste.)

Melt the butter in a 12-inch skillet over medium heat. Add the remaining onion and cook, stirring often, until beginning to soften, about 3 minutes. Stir in the ground meat mixture, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until heated through and the onion is soft, about 5 minutes; the mixture will be moist but not wet. Season to taste with salt and pepper. Let cool to room temperature before using.

Make the dough

Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Still using your fingers, add 1-3/4 cups of the warm water, stirring until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more warm water, a tablespoon at a time, until it forms a cohesive yet shaggy mass. Turn the dough out onto a well-floured work surface, and then gently knead it just until soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh like consistency. Avoid overkneading, or the dough will become tough. (At this point you can proceed with the recipe or let the dough rest on a floured surface, covered with a clean dishtowel, for up to 1 hour.)

Roll and cut the dough

Divide the dough into 6 grapefruit-size balls (about 8 oz. each). Working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 10- to 11-inch wide, 1/8-inch-thick circle. Using a floured 3-inch round cookie cutter or inverted glass, cut out circles of dough. Transfer the dough circles to a large parchment-lined baking sheet dusted with flour. Dust with a little more flour and top with another sheet of parchment so they don’t dry out. Repeat with the remaining dough, stacking the circles between sheets of floured parchment and re-rolling the scraps until all of the dough is used.

Fill the dough

Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough circles and filling.

Cook the pierogi

Position a rack in the center of the oven and heat the oven to 175°F. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the sides of the pot. When they float to the top 5 (after 1 to 2 minutes for room temperature pierogi, 3 to 4 minutes for refrigerated, and 7 to 10 minutes for frozen), use a slotted spoon to transfer them to a platter and keep warm in the oven while cooking the remaining batches.

Serve the pierogi

You can serve the pierogi either boiled or fried. For boiled pierogi, melt the butter in a 1- to 2-quart saucepan. Drizzle the pierogi with the melted butter. Serve hot with the sour cream on the side. For fried pierogi, melt 4 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Working in batches of 10 to 12, cook the boiled pierogi, flipping once, until golden-brown and crusty on both sides, 4 to 5 minutes per batch. Transfer to another platter and keep warm in the oven. Repeat, adding more butter as needed. Serve the pierogi with sour cream on the side.

Beef Rendang

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshowto learn more about the ingredients that make this rendang incredibly aromatic.

For the flavor base:

15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek

1-1/2 cups sliced shallots (from 4 large shallots)

2 Tbs. sliced garlic

1 Tbs. sliced peeled fresh ginger

1 Tbs. chopped fresh or frozen and thawed galangal (optional)

For the whole spice blend:

4 whole cloves

4 whole green cardamom pods

2 whole star anise

1 3-inch-long cinnamon stick, snapped in half

For the ground spice blend:

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. ground fennel seeds

1 tsp. ground turmeric

1/2 tsp. freshly ground black pepper

For the rendang:

3/4 cup canola or vegetable oil; more as needed

2 lb. boneless top blade beef chuck (or bottom or top round, flank, or
sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to
2-inch pieces

1 13.5-oz. can unsweetened coconut milk

1/4 cup tamarind concentrate

3 wild lime leaves, thinly sliced

2 medium lemongrass stalks, bruised with back of knife and tied in a knot

4 tsp. palm sugar or dark brown sugar

2-1/2 tsp. table salt

1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed

1/4 cup coarsely chopped fresh cilantro, for garnish (optional)

Lime wedges, for garnish (optional)

Make the flavor base:

If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole dried chiles, you’ll still see little pieces of the skins).

Make the spice blends:

In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:

Heat 2 Tbs. of the oil in a 12-inch skillet or wok over medium-low heat until shimmering hot. Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open), 1 to 2 minutes; don’t let the spices burn. Add another 2 Tbs. of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining 1/2 cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes. Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1-3/4 hours. The meat will not be fork-tender at this point.

Meanwhile, squeeze any excess liquid from the coconut with your hands. In a 10-inch skillet, toast the coconut over low heat, stirring constantly, until golden-brown, about 10 minutes. Transfer to a small bowl.

Stir the toasted coconut into the stew and then continue stirring until it's incorporated and much of the liquid is gone, about 15 minutes. Add 1 cup water if you prefer a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).

Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find. Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

Spaghetti with Abruzzese Lamb Ragu

Lamb ragù is a specialty of Abruzzo where farmers have raised sheep for centuries, letting them graze in mountain pastures during the spring and summer, and herding them south to the milder climate of Puglia for the winter. The Abruzzesi love adding chile pepper—fresh, dried, or preserved in oil—to their ragùs, and some is always set out for passing at the table. This ragù is traditionally served with maccheroni alla chitarra, a squarecut noodle similar to thick spaghetti.

2 Tbs. vegetable oil

2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces

Kosher or sea salt and freshly ground black pepper

1 medium carrot, finely chopped

1 medium celery stalk, finely chopped

1 small red onion, finely chopped

1 large clove garlic, lightly crushed

1 Tbs. minced fresh herbs, such as rosemary and sage

1/2 cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto

6 cups canned diced tomatoes, with their juice

1 1/2 lb. thick spaghetti or maccheroni alla chitarra

Parmigiano-Reggiano or Pecorino Romano shavings for serving (optional)

Minced fresh hot chile or crushed red pepper flakes, for serving

Tip:

You can make this sauce with either red or white wine; consdier using red during the colder months for a heartier flavor.

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the lamb on both sides with salt and pepper and sear the meat on one side until well browned, 3 to 4 minutes. Using tongs, turn and sear the other side until browned, 3 to 4 minutes more. Transfer the lamb to a deep platter.

Reduce the heat to medium low and add the carrot, celery, onion, garlic, and herbs. Cook, stirring frequently, until the onion is softened, 7 to 8 minutes. Return the lamb and its juice to the pot, raise the heat to medium high, and pour in the wine. Cook for 1 to 2 minutes and then add the tomatoes. Bring to a boil and then reduce the heat to medium low or low to maintain a gentle simmer. Cover partially and let the sauce simmer until the lamb is forktender, about 2-1/2 hours. Using tongs, transfer the meat to a cutting board and let it cool for a few minutes. Meanwhile, if the sauce seems thin, let it continue simmering until thickened to a saucy consistency. If it seems too thick, add a splash of water.

Shred the lamb with two forks and return it to the pot. Simmer gently until the meat is heated through. Season to taste with salt.

Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top. Garnish with sahved Parmigiano-Reggiano or Pecorino Romano, if you like, and serve with minced chiles or red pepper flakes on the side.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

4 bone-in lamb shoulder chops (about 10 oz. each)

1 Tbs. vegetable oil; more as needed

Kosher salt and freshly ground black pepper

1-1/2 cups dry white wine or water

1 Tbs. ground cumin

4 medium cloves garlic, smashed and peeled

1 large carrot, cut into 1-inch-thick rounds

1 medium white onion, peeled and cut into 8 wedges

2 Tbs. pomegranate molasses

1-1/2 tsp. fresh lemon juice

1 oz. (2 Tbs.) unsalted butter

For the tahini sauce

2 medium cloves garlic, minced

2 Tbs. fresh lemon juice

1/2 cup whole-milk Greek yogurt

1/2 cup tahini

3 Tbs. extra-virgin olive oil

Kosher salt

For the pickled cabbage

1-1/2 tsp. extra-virgin olive oil

2 cups thinly sliced red cabbage (about 1/4 small cabbage)

1/2 tsp. pomegranate molasses

1 Tbs. sherry vinegar; more as needed

1/4 tsp. granulated sugar; more as needed

Kosher salt and freshly ground black pepper

For assembly

6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Barbecue-Braised Bourbon Beef with Mustard Glaze

Serve this incredibly tender pot roast with creamy polenta or thickly sliced roasted or grilled potatoes seasoned with olive oil, salt, and pepper.

For the beef:

2 tsp. chopped fresh thyme

2 tsp. chopped fresh rosemary

2 tsp. sweet Hungarian paprika

1 tsp. dry mustard (preferably Coleman’s)

Kosher salt and freshly ground black pepper

1 4-lb. boneless beef chuck roast

For the braising liquid:

2 to 2-1/2 cups lower-salt chicken broth

1/2 cup bourbon

1 Tbs. coarse-grain Dijon mustard

2 tsp. unsulphured molasses

2 large yellow onions, halved and thinly sliced (about 4 cups)

4 medium cloves garlic, peeled

For the glaze:

2 Tbs. smooth Dijon mustard

2 tsp. chopped fresh rosemary

Season:

In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 tsp. each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium heat. Grill the roast until nicely browned on all sides, 4 to 6 minutes per side. Let cool briefly and then tie the roast with several loops of butcher’s twine. Put the roast in an 8-quart heavy-duty pot.

Braise:

Prepare the grill for indirect grilling. In a small bowl, whisk 1/2 cup of the chicken broth with the bourbon, mustard, and molasses and pour the mixture over the meat. Scatter the onions and garlic on top of the meat; it’s fine if some fall off. Put the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook for 1 hour.

Uncover the pot and turn the roast over so the onions are now on the bottom. Check the liquid level in the pot and add broth as necessary until there’s about an inch of liquid in the pot. Continue to cook, pot uncovered, grill lid closed, for 1 hour, stirring the onions and checking the liquid level every 20 minutes and adding broth as needed to maintain about an inch of liquid.

Replace the lid on the pot and continue to cook the meat until fork-tender, about 1 hour more, checking after 30 minutes and adding more broth as needed to maintain 1 inch of liquid. Move the meat to a tray and pat dry. Pour the onions and juices into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. Keep warm.

Glaze

Prepare the grill for direct grilling over medium heat. In a food processor, purée 1/4 cup of the onion mixture with the mustard and rosemary. Brush about half of the glaze on one side of the meat and put the meat on the grill, glaze side down. Brush the top of the roast with the remaining glaze. When the glaze turns brown on the bottom, after 2 to 3 minutes, flip and brown the other side, an additional 2 to 3 minutes. To serve, remove the string and slice the meat into 1/2-inch-thick slices. Ladle the onion mixture over the meat and serve.

Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze

Sweet and savory flavors—a hallmark of Moroccan food—combine in this dish. The vegetables and lamb are served over couscous.

For the lamb:

1 Tbs. sweet paprika

1 tsp. ground ginger

1 tsp. turmeric

1 tsp. cayenne

1 tsp. dried mint

1/2 tsp. ground coriander

1/2 tsp. ground cumin

Kosher salt and freshly ground black pepper

4 meaty lamb shanks, trimmed (about 1 lb. each)

For the braising liquid:

3 cups chopped yellow onion

1 cup chopped canned tomatoes

1/4 cup finely chopped cilantro stems (save leaves for garnish)

2 Tbs. fresh lemon juice; more to taste

1 Tbs. chopped garlic

Kosher salt

4 carrots, peeled and cut into 2-inch lengths, thicker pieces split lengthwise

2 medium purple turnips, peeled and cut into 1-inch pieces

2 cups chickpeas (freshly cooked or canned)

Freshly ground black pepper

For the glaze:

1/4 cup honey

2 tsp. fresh lemon juice

1 tsp. dried mint

1 tsp. harissa (optional)

For serving:

1 cup couscous, cooked

Reserved cilantro leaves

Harissa (optional)

Season:

In a small bowl, combine the paprika, ginger, turmeric, cayenne, mint, coriander, cumin, 2 tsp. salt, and 1 tsp. pepper. Rub the shanks with 2 Tbs. of the spice mixture (save the rest for the braising liquid). Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium heat. Grill the lamb shanks until golden brown, about 4 minutes per side. Let cool briefly and then tie each shank with 3 or 4 loops of butcher’s twine.

Braise:

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, combine the onion, tomatoes, cilantro stems, lemon juice, garlic, and the remaining spice mixture. Stir in 4 cups water and 1 tsp. salt. Nestle the lamb shanks into the pot in a single layer. Set the pot on the grill over the cool zone. Cover the pot and close the grill lid. After 1 hour, add the carrots, turnips, and chickpeas. Cover the pot and the grill, and braise until the lamb shanks and vegetables are fork-tender, an additional 1/2 to 1 hour.

Transfer the shanks to a tray. With a slotted spoon, transfer the vegetables and chickpeas to a bowl and keep warm.

Pour the braising liquid into a heat-proof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. Taste the liquid; if it’s too watery, return to the pot and boil over high heat until flavorful. Season to taste with salt, pepper, and lemon juice. Keep warm.

Glaze:

Prepare the grill for direct grilling over medium heat. In a small saucepan, combine 3 Tbs. of the braising liquid with the honey, lemon juice, mint, and harissa (if using). Boil over medium heat until the mixture has the consistency of a light syrup, 1 to 2 minutes.

Brush the mixture on the shanks and then grill them, turning and basting until the glaze has bubbled and has a few black spots, about 5 minutes total.

To serve, remove the strings from the shanks. Mound the couscous in a large shallow serving bowl. Spoon the vegetables and chickpeas over the couscous. Set the shanks on top, and sprinkle with the cilantro. Season the remaining braising liquid to taste with harissa (if using) and serve on the side.

Garlicky Chicken Thighs in Red Pepper Sauce

The main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—are quintessentially Spanish. Sear the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly.

2 Tbs. olive oil

8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin

Kosher salt and freshly ground black pepper

6 cloves garlic, smashed

2 tsp. fresh thyme leaves

1 cup lower-salt chicken broth

3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)

1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)

1 Tbs. sherry vinegar

Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

Slow-Cooked Ropa Vieja

The name of this traditional Caribbean dish means old clothes, partly because of the way the beef shreds into tatters. You’ll get the right texture by cooking the beef until it’s so tender that it quite literally falls apart. Serve it on white rice and black beans with diced avocado as a garnish and corn tortillas and lime wedges on the side.

2 (14.5 oz.) cans no-salt-added diced tomatoes with juice

3 medium yellow bell peppers, cored, seeded, and chopped (about 3 cups)

3 medium shallots, thinly sliced (1-1/2 cups)

3/4 cup chopped pitted green olives

2 Tbs. drained, rinsed, and chopped capers

2 tsp. minced garlic

2 tsp. dried oregano

2 tsp. ground cumin

1 tsp. freshly ground black pepper

Kosher salt

2 dried bay leaves

3 lb. flank steak

1 cup chopped fresh cilantro leaves

2 Tbs. sherry vinegar

In a 6-quart slow cooker, stir together the tomatoes, bell pepper, shallots, olives, capers, garlic, oregano, cumin, black pepper, 1/2 tsp. salt, and the bay leaves.

Cut the flank steak in half with the grain, then cut each of these halves into thirds across the grain. Nestle the pieces of beef into the sauce.

Cover and cook on low for 8 hours, or until the beef can be shredded easily.

Discard the bay leaves. Shred the meat in the cooker with two forks, then stir in the cilantro, vinegar, and salt to taste.

Red Wine Braised Short Ribs

Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)

3 Tbs. vegetable oil

Kosher salt

Ground black pepper

2/3 cup medium-diced carrots

2/3 cup medium-diced celery

2/3 cup medium-diced onions

2 whole dried bay leaves

1 Tbs. finely chopped garlic

2 cups dry red wine

3/4 cup lower-salt beef broth

1 to 2 tsp. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs with the sauce spooned over.

Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze

Lemongrass adds a wonderful fragrance to this dish. To prepare it, trim off the tops and enough of the bottoms that you no longer see a woody core and then remove the tough outer leaves. Thinly slice the remaining light-green stalks crosswise and then finely chop them.

For the chicken:

2 tsp. ground turmeric

1 tsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. cayenne

Kosher salt

6 whole skin-on chicken legs

For the braising liquid and glaze:

2 tsp. peanut oil

1 cup finely chopped scallions (white and light-green parts only)

1/3 cup finely chopped lemongrass (1 to 2 large or 3 medium stalks)

1 Tbs. minced garlic

2 tsp. minced fresh ginger

1 Tbs. Thai green curry paste

3 cups lower-salt chicken broth

2 Tbs. Asian fish sauce

1 Tbs. granulated sugar

Kosher salt

For serving:

1-1/2 cups Thai jasmine rice, cooked

Season

In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear

Prepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside.

Braise

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat.

Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray.

Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat.

Glaze

Prepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid).

Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over—the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes.

To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.

Pot-Roasted Chicken with Spring Vegetables

Though this dish is easy to make, you shouldn’t think twice about serving it for company. It’s full of flavor and looks elegant presented in shallow bowls.

10 oz. cipollini (about 12) or other small onions

1 whole chicken (about 3-1/2 lb.)

Kosher salt and freshly ground black pepper

1/4 cup olive oil

12 oz. baby carrots with tops (about 12), peeled and stems trimmed to about 1/2 inch

8 oz. small cremini mushrooms, cleaned, stems trimmed flush with caps

3 cups dry white wine

3 cups homemade or lower-salt chicken broth

3 sprigs fresh thyme, tied together with kitchen string

2 Tbs. chopped fresh flat-leaf parsley or whole small chervil leaves

Position a rack in the bottom third of the oven and heat the oven to 400°F.

Bring 1 quart of water to a boil in a 2-quart saucepan. Add the onions and cook for 1 minute. Drain in a colander, then rinse with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole during cooking.

Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and reserve them. Season the inside of the chicken with salt and pepper. Truss the chicken. Season the outside of the chicken with salt and pepper.

Heat a 5- to 6-quart Dutch oven or other heavy-duty pot over high heat. Add the olive oil and heat until shimmering hot. Add the chicken, breast side down. Lower the heat to medium high and cook, undisturbed, until nicely browned. Turn the chicken with tongs, being careful not to tear the skin, and brown on the remaining sides, about 10 minutes total. Transfer to a rimmed baking sheet.

Return the pot to medium-high heat. Add the carrots, mushrooms, cipollini, and reserved wings. Cook, stirring occasionally, until lightly browned, about 3 minutes. With a slotted spoon, transfer the vegetables and wings to the rimmed baking sheet with the chicken. Discard the oil from the pot, add the wine, raise the heat to high, and cook until reduced by half, about 10 minutes. Add the chicken broth and thyme and return the chicken to the pot. Bring the liquid to a simmer, cover, and braise in the oven for 20 minutes. Take the pot out of the oven and increase the oven temperature to 500°F.

Add the vegetables and wing tips to the pot, return it to the oven (do not cover), and cook until an instant-read thermometer inserted in the breast registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and tent loosely with foil. Transfer the vegetables to a baking dish, cover, and keep warm. Discard the wing tips and thyme.

Pour the braising liquid into a glass measuring cup or fat separator and let sit for 5 to 10 minutes. Discard the fat and pour the liquid into a 2-quart saucepan. Boil over medium-high heat until reduced to about 1-1/2 cups, about 15 minutes. Season to taste with salt and pepper.

Carve the chicken into breast and leg pieces. Divide the chicken and vegetables among four shallow bowls and pour some of the sauce over all. Sprinkle with the parsley or chervil and serve.

Beef Daube Provençal

Regardless of how fancy this dish may sound, this is simple, satisfying country cooking.

4 lb. boneless lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes

1 (750-ml) bottle dry red wine (such as Côtes du Rhône, Bandol, or Mourvèdre)

1 carrot, cut into 1-inch pieces

1 celery stalk, cut into 1-inch pieces

1 onion, preferably Vidalia, coarsely chopped

3 Tbs. pure olive oil, plus more if needed

Coarse salt and freshly ground black pepper

Bouquet garni (5 sprigs thyme; 4 sprigs flat-leaf parsley; 2 bay leaves, preferably fresh; and 10 whole black peppercorns, tied together in cheesecloth)

1 cup pitted green olives

Finely grated zest of 2 oranges

1 Tbs. anchovy paste

6 cloves garlic, coarsely chopped

1 cup homemade beef stock or reduced-fat, low-sodium beef stock, if needed

To marinate the beef, place the meat cubes in a large nonreactive bowl. Add the wine, carrot, celery, and onion. Cover and refrigerate for at least 2 hours or up to overnight.

Preheat the oven to 350°F. Line a rimmed baking sheet with paper towels. Remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving both the vegetables and the liquid separately.

To cook the beef, heat a large, heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil and heat until shimmering. Season the beef with salt and pepper. Working in two or three batches without crowding, sear the beef until nicely browned on all sides, about 5 minutes. Remove and discard the paper towels; transfer the beef to the prepared baking sheet when done. (In this case, it’s okay to use the same baking sheet for the raw and cooked beef because the meat will be cooked further.) Return the beef to the Dutch oven.

Tie the vegetables from the marinade in cheesecloth with cotton twine. (This makes it easier to purée the sauce later.) Add the bundle of vegetables, bouquet garni, olives, orange zest, anchovy paste, garlic, and reserved marinade to the pan. Bring to a boil over high heat. Cover and transfer to the oven. Cook until the meat is tender, 3 to 3-1/2 hours.

Remove the bouquet garni from the Dutch oven and discard. Transfer the beef and olives with a slotted spoon to a bowl. Open the bundle of vegetables and add to the sauce. In the Dutch oven, using an immersion blender, purée the sauce and vegetables until smooth. Or, once the beef and olives are removed, ladle the sauce and vegetables into a blender a little at a time and purée until smooth. Cook the puréed sauce over medium-high heat until it coats the back of a spoon; if needed, thin with beef stock to achieve this consistency. Taste and adjust for seasoning with salt and pepper. Return the beef and olives to the sauce and turn to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Provençal Braised Short Ribs

Olives, garlic, and rosemary bring the flavors of southern France to these tender short ribs. Customize your own braised short ribs with the Recipe Maker.

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)

3 Tbs. vegetable oil

Kosher salt

Ground black pepper

2/3 cup medium-diced leeks

2/3 cup medium-diced carrots

2/3 cup medium-diced celery

1/2 cup pitted olives

1 Tbs. finely chopped garlic

1 Tbs. no-salt-added tomato paste

2 whole dried bay leaves

2 tsp. chopped fresh rosemary

1/2 cup brandy

1-1/2 cup dry red wine

1-1/2 cup lower-salt chicken broth

1 to 2 Tbs. thinly sliced fresh basil

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, leeks, carrots, and celery to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the olives, garlic, tomato paste, bay leaves, and rosemary, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour the brandy into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the red wine and chicken broth and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Season to taste with salt and pepper.

Serve the ribs with the sauce spooned over, sprinkled with chopped basil.

Barbecue Braised Country Spareribs with Beer and Mustard Glaze

For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.

For the ribs:

1 Tbs. sweet Hungarian paprika

1 tsp. dark brown sugar

1 tsp. dry mustard (preferably Coleman’s)

1 tsp. dried sage

Kosher salt and freshly ground black pepper

3 lb. bone-in country style pork ribs

For the braising liquid:

4 strips bacon, cut crosswise into 1/2-inch-wide strips

2 medium yellow onions, thinly sliced (3 cups)

4 medium cloves garlic, chopped (1 Tbs.)

1 medium carrot, chopped (1/2 cup)

2 cups lower-salt chicken broth

1 12-oz. bottle bock beer or dark lager

1/4 cup cider vinegar

2 bay leaves

1 tsp. caraway seeds

For the glaze:

1/4 cup Dijon mustard

1/4 cup light brown sugar

1/4 tsp. Worcestershire sauce

Season:

In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher’s twine.

Braise:

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.

Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1-1/2 hours, turning the ribs halfway through cooking.

Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm.

Glaze:

Prepare the grill for direct grilling over medium-low heat. In a small bowl, stir the mustard, brown sugar, and Worcestershire sauce. Stir in just enough of the braising liquid, 1 Tbs. at a time, to produce a glaze thin enough to easily brush on the ribs. Brush one side of the ribs with the glaze and grill glazed side down until bubbly and beginning to darken, 3 to 5 minutes. Brush the other side, flip the ribs, and grill until the glaze is bubbly and beginning to darken, an additional 3 to 5 minutes.

Remove the string from the ribs, put them on a warm platter, and drizzle with the remaining braising liquid.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed

1/4 cup cider vinegar

1 Tbs. packed dark brown sugar

1 Tbs. ground coriander

1 Tbs. ground cumin

1-1/2 tsp. ground cinnamon

1-1/2 tsp. freshly ground black pepper

1 tsp. fennel seeds

1 tsp. ground cardamom

1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)

1/4 tsp. ground cloves

Kosher salt

2 Tbs. peanut oil

2 large yellow onions, thinly sliced (about 4 cups)

2 Tbs. minced peeled fresh ginger (2-inch piece)

1 Tbs. minced garlic (3 medium cloves)

2/3 cup packed dried Turkish apricots

1/2 cup sliced almonds

1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Hunter's-Style Braised Short Ribs

Mushrooms and vermouth make these short ribs "hunter's style," and the mushroom flavor is boosted even further by using the mushroom soaking liquid to braise the ribs. Serve these ribs over fresh wide pasta noodles, like pappardelle. You can also customize your own braised short ribs with the Recipe Maker

1/2 oz. dried mushrooms

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)

3 Tbs. vegetable oil

Kosher salt

Ground black pepper

2/3 cup medium-diced carrots

2/3 cup medium-diced celery

2/3 cup medium-diced onions

1 Tbs. finely chopped garlic

1 Tbs. chopped fresh thyme

1 Tbs. no-salt-added tomato paste

1 to 2 tsp. paprika

1/2 cup vermouth

1 cup lower-salt chicken broth

1 cup dry red wine

1 to 2 Tbs. chopped fresh parsley

In a small bowl, pour 1-1/2 cups hot water over the mushrooms. Let steep until the mushrooms are soft, then drain the mushrooms (reserve 1 cup of the soaking liquid) and chop them coarsely.

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the reconstituted dried mushrooms, garlic, thyme, tomato paste, and paprika, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour the vermouth into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1 cup water, the reserved mushroom soaking liquid, chicken broth, and red wine over the ribs, and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Season to taste with salt and pepper.

Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.