Tag Archives: braised

Arrosto Di Maiale Al Latte (Pork Braised in Milk)

Arrosto Di Maiale Al Latte

In my blue sky world, braising is a skill that is easy to learn, but takes a fair amount of practice to master. To me, the perfect braise is one where the juicy meat falls into pieces by simply giving it a stern glance.

I have yet to reach this point. Instead, my braises come out moist and tasty, but yet still have to reach that pinnacle point of moistness.

This is an Italian dish, if the name hasn’t tipped you off. The use of butter and milk tip us off that it comes from the northern part of Italy, probably somewhere close to where the Winter Olympics are currently taking place.

Don’t let the milk scare you off of this recipe. The pork came out wonderfully sweet, and was moist enough to not raise any eyebrows.

  • 2 Tblsp butter
  • 2 lb pork loin roast
  • Salt and ground pepper to taste
  • 2 1/2 cup whole milk
  • 5 cloves garlic, whole
  • 3 Tbsp water

In a large pan (large enough to accomodate your pork loin with room for milk and circulation), melt your butter over medium high heat.

While the butter is melting, sprinkle your pork loin liberally with salt and pepper. Place the loin in the pan and allow to sear brown on all sides.

Immediately lower the heat to low and pour in the milk and add the garlic cloves. Cover, leaving the lid slightly off. Cook for 2 hours.

When done, the meat should be tender, and there should be collections of milk clumps surrounding the pork loin. Remove the loin and allow to set for 10 minutes.

Meanwhile, remove the fat from the top of the milk. Add the water and place over medium heat. Whisk well until water evaporates.

Slice the pork and top with the sauce.

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North African Style Braised Lamb Chops

It’s not enough that I have to pack for a brief sojourn to our neighbours up north. Oh no. I have to make and post a recipe as well. And do laundry. Call me multi-talented. This recipe has been adapted from How to Cook Meat by Christopher Schlesinger and John Willoughby. They initially had the recipe serve six, and they used lamb shanks to boot, but I didn’t have 6 friends who wanted to eat lamb tonight, and the supermarket was fresh outa shank.

I improvised…sue me.

Here’s what you need

  • 1 1/2 lbs of lamb chops, preferably from the shoulder area.
  • Kosher salt and cracked pepper, to taste
  • 2 Tablespoons olive oil
  • 1 sweet onion, peeled, halved and sliced
  • 1 Tablespoon minced garlic
  • 1 stalk of celery, finely diced
  • 1 cup of dry white wine
  • 1 cup of chicken stock
  • 2 Tablespoons of dried thyme
  • 1/2 bay leaf
  • 1 clove
  • 1 lemon, peeled and segmented
  • 1 large tomato, thickly diced
  • 1/2 cup green olives in brine. Rinsed, pitted and halfed
  • 1/4 cup chopped fresh parsley

Preheat the oven to 300 degrees F.

Dry the lamb with paper towels and sprinkle them with salt and pepper. In a 5 inch deep dutch oven, heat the olive oil on medium high heat. Add the lamb chopsto sear on both sides, about 3 minutes apiece. Once browned, transfer chops to a platter for use later.

Pour off any fat or add oil so there’s two tablespoons in the pan. Add the onions and cook until they are just translucent, about 7-9 minutes. Add the garlic and celery and cook for another five minutes, stirring occaisionally. Add the wine and stock and bring to a simmer, scraping any remaining browned bits from the lamb into the broth.

Add the chops, along with 1 Tablespoon of the thyme, bay leaf, and clove. Salt and pepper again to taste. Once the broth returns to a simmer, remove from the stove top, cover with a lid and place in the oven for apporoximately 1 hour.

When the chops are done, place on a platter and cover with foil. Skim the fat from the braising liquid and reduce until it is slightly thickened. Season with more salt and pepper and strain into a new clean pot. Add the lamb chops, lemon segments, tomatoes and olives, and cook for five minutes. Remove from heat and add remaining thyme and parsley. Serve over your favorite starch, rice and/or couscous preferably.

Serves 2


Goat Braised in Wine

This recipe is easier than one would think, and would work well with any red meat. I simply used goat meat as that’s what I was researching of late. This goes well over wild brown rice.

  • 2 Tablespoons olive oil
  • 2 lbs of goat meat, cubed
  • kosher salt
  • Black Pepper
  • 1/2 yellow onion, sliced
  • 2 cloves of garlic
  • 1 1/4 cup of red wine (I used Merlot)
  • 1/4 cup soy sauce

Preheat oven to 350° F.

Place a dutch oven (or a skillet with high sides with it’s own heat resistant lid) on stove top, over medium-high heat. Add olive oil and allow to heat.

Dry goat meat with paper towel to remove any excess moisture. Coat meat with salt and pepper to taste. Add goat meat to pan and brown on one side. Once meat has formed a brown crust (approx 5-7 minutes), turn over and allow to form a seared brown crust on the other side (another 5-7 minutes). Once browned, remove meat from pot and set aside for later.

Turn down heat on stovetop to medium. Remove any excess fat from pan (to taste). Add onions and garlic and sauté until translucent (7-9 minutes). Scrape any remaining meat particles from bottom of pan to flavor onions and garlic. Add Red wine and soy sauce. Bring to a simmer, stirring to dissolve the brown crusty stuff left by the meat. Allow to simmer for 8-10 minutes.

Return meat to the pan. Liquid should should reach halfway up the side of the meat in the pan. If it does not, add more win and soy sauce to a 1:1 ratio. Cover and place in oven for one hour.

Remove pot from oven. Skim any excess fat or oil from the top of any remaining liquid. Serve over rice.

Picture Forthcoming…