Tag: braising

Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style

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We tried this recipe: https://www.bonappetit.com/recipe/vinegar-braised-chicken-legs Our modifications: first, to cut down cooking time, we used a large (10 qt) pressure cooker. Second, based on our pantry, we used 10 skin-on drumsticks (about 2.5 lb) instead of 4 drumsticks and 4 thighs. We also substituted 6 dried apricots for 1/3 golden raisins and 2 small dried… Continue reading Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style

Sweet and sour brisket pot roast

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We tried this recipe at home after my MIL made it: https://www.bostonglobe.com/lifestyle/food-dining/2019/04/08/bubbe-brisket-cooks-long-and-slow-night-before-seder/zFPWgIatlTOvJiJbaisyQI/story.html Our modifications: first, we ground up 2 tsp black peppercorns, 2 tsp kosher salt, and 2 cloves and used it as a dry rub on the brisket prior to searing it. Second, we used an Italian brand of white wine vinegar, but a… Continue reading Sweet and sour brisket pot roast

Korean braised short ribs (kalbi jjim)  

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This marked my first time making this dish and using a new kitchen appliance (food processor).  First, soak 2-3 lb beef short ribs (about 6 ribs) in water for a few minutes, then pat dry.  Score the fleshy part of each rib, then set aside.  Second, make the marinade:  using a food processor, blend 1… Continue reading Korean braised short ribs (kalbi jjim)  

Korean soy-braised beef with mushrooms and hot peppers (jang jo rim)

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This is one of my childhood favorites, something that always reminds me of my mom. Cut 2 ½ to 3 lbs of boneless stewing beef (such as flank or beef chuck) into bite-sized cubes (1.5-2") and place in the bottom of a large pressure cooker. Cover with 1 ½ cups soy sauce and ½ cup… Continue reading Korean soy-braised beef with mushrooms and hot peppers (jang jo rim)