I consider myself a pretty good cook, and I thought I knew most of the little tricks used when cooking.Some of the tips you give in your videos Ive never heard of or read in any books.You are an amazing chef,thankyou for sharing your recipes and advise.
You have a lot of great tips for using a dutch oven here. Have you considered making a video dedicated to that cooking tool (sort of like your video on pressure cookers)? I think it would be so valuable. Thanks for all the great videos!
I wouldn't use any lean cuts for a braise. if it's a shoulder, braised it. if it's a rib or loin section (from the back of the animal), cook it to medium-rare.
Delicious recipe, as always, Helen :) I wonder: Can choosing too high a temperature during braising make the meat tough? Or is toughness in braised meat always a sign that it should have stayed in the oven or pot a little while longer?
+acquimat Toughness is ALWAYS a sign that it should have stayed in longer. That being said, too high of a temperature or too long of a cooking time can make the meat dryer than necessary (soft and shreddable, but completely lacking in moisture. Good braising temperatures are 225 - 325F. Don't get too attached to the oven temperature. Whether the pot is covered, partially covered, or uncovered makes an even bigger difference. A covered pot builds up pressure and the liquid will simmer even if the oven is around 250F. An uncovered pot will not build up pressure and the liquid might not simmer even at 300F. The fat content of the meat makes a big difference too. Fat conducts energy a lot slower than water (that's why confit dishes are so awesome), so for a big piece of meat that is very fatty (like Boston Butt), I cook covered at 300F. As long as the meat rests in the liquid after cooking, the results are perfectly succulent. But if I want to keep it very low and slow, I cover with parchment paper instead of a lid and keep the oven at 250F. The cooking time will be a lot longer, and the meat will need flipping unless it's completely covered in liquid. I find this to be a better technique for cuts that don't have an obvious fat cap or stews (were the meat is completely covered in liquid). Braises are very flexible and forgiving. The is more than one way to arrive at a great result. The only big mistake you can make is under-cook :)
+Helen Rennie Thanks Helen ! However in the video where you cook dry bean in the pressure cooker , you explain that pressures makes water boil at higher temperature , therefore allow to cook beans faster without risk of damage from bubble water . But now , if I understand correctly , you say that covering the pot increase pressure and therefore lower simmering point . Isn't that contradictory ??
That is what i thought. The problem here in Norway is that some of the best meats are the most unpopular ones which again means most markets won't sell them.
This has nothing to do with Osso Buco (beef cut). If you really want to give it some italian connection, call it "brasato sauce", because the base of onion/celery/carrots + wine is the standard for all braised preparations, including and not limited to Osso Buco.
Made this Sunday for a dinner party Monday. Beautiful and delicious. BUT, don't throw out that blubbery fat! Throw it in the skillet and render it out...if will give you the most lovely cracklins...
why am i watching this when i have already had supper?! Im hungry again! I Need to get a pot like that and try this recipe! Found your channel a couple of days ago! Thanks for the good vibes and the clear explanations, Helen! Hugs from Argentina!
Hmmmm?? I love bacon, ham, sausage, pork Chops, and ribs, but not usually Drawn to shoulder/ Butt Portion of The Porcine Beast. I will Try this Because I Love everything Else I Have Tried From You So Far With Slight Variations Or Additions For Personal Taste. wish Me Luck!!! 👌 On A Different Note, I Could Care Less What Something Is Called Or Known By, I'm All About Taste And Texture! Osso Busco Or Pig With Veggie sauce, Makes No Difference To Me. How Boring It Would Be In Todays World If The Originators Of Named Dishes Both Now Or In The Past Were Stuck Having To Make Or Prepare The Named Dishes " exact!y " As Were Prepared By The Originators Of Such. I personally put garlic and turmeric in just about everything savory that I cook, As Well As My Own All Purpose Season Blend. I Can't Help But Think....how Would The New Established Chefs Have Ever Become Established If Not For Changing Something That Was First Based And Established By Thier Past Peers?? And How Can any Upcoming cook/chef expect To Become Known If They Only Cook their dishes Precisely Like Past Ones? One should respect art for sure, and originals will always have their place, for no one is going to buy my personal portrait of Mona Lisa, no matter how perfectly it is copied, if by my liking she is frowning or sticking her tongue out😜 Yet would it be less classic or valuable if the smile were different? OK..rant is over, You're truly, Sam
I think It’s better use for sauce whole peeled tomatoes or passata, diced tomatoes contain retention chemicals that slow down cooking and caramelization
Hi In my country, I cant buy 5 Lb boston butt. Where I buy meat, usually each peace just above 1 kg. Can I half the recipe down/use two pieces of meat?
Yes, you could use a slow cooker and pressure cooker, but I believe the dutch oven results are a bit better due to the caramelization that happens to the top of the meat. However, if you don't have a dutch oven, or if you prefer the slow cooker due to convenience, go right ahead. It will still be an excellent dish. If using a pressure cooker, reduce the liquid much more before adding the meat and pressurizing. In pressure cookers, the sauce doesn't reduce at all.
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I consider myself a pretty good cook, and I thought I knew most of the little tricks used when cooking.Some of the tips you give in your videos Ive never heard of or read in any books.You are an amazing chef,thankyou for sharing your recipes and advise.
was just thinking this
Oh Helen, it does my heart good to see an enamelled cast iron casserole that has signs of use
Spectacular Recipe !! It was so good, everyone at dinner loved it ! Big Thanks to Helen :)
+Kpchan112 So glad you enjoyed it! I just made another batch for a skiing trip. We never get tired of this dish.
This looks spectacular.... and I just received a half butt. I am really looking forward to trying it.
Thank you for this. I am inspired to do many things with this way of braising pork shoulder.
Only you can make pork shoulder appetizing! 🤩
Incredible and unique recipe. Thanks.
i use an identical recipe for braised beef short ribs (sub red wine for white) . the flavor is literally out of this world.
Just found your channel, so glad i did.
+daniellegrandpa I am so glad you did too!
You have a lot of great tips for using a dutch oven here. Have you considered making a video dedicated to that cooking tool (sort of like your video on pressure cookers)? I think it would be so valuable. Thanks for all the great videos!
Great idea! I'll put that on my list.
Any thoughts about using this technique for a lean venison roast? Would I be better off using a very long sous vide cook instead?
I wouldn't use any lean cuts for a braise. if it's a shoulder, braised it. if it's a rib or loin section (from the back of the animal), cook it to medium-rare.
excelente!!
Delicious recipe, as always, Helen :) I wonder: Can choosing too high a temperature during braising make the meat tough? Or is toughness in braised meat always a sign that it should have stayed in the oven or pot a little while longer?
+acquimat Toughness is ALWAYS a sign that it should have stayed in longer. That being said, too high of a temperature or too long of a cooking time can make the meat dryer than necessary (soft and shreddable, but completely lacking in moisture. Good braising temperatures are 225 - 325F. Don't get too attached to the oven temperature. Whether the pot is covered, partially covered, or uncovered makes an even bigger difference. A covered pot builds up pressure and the liquid will simmer even if the oven is around 250F. An uncovered pot will not build up pressure and the liquid might not simmer even at 300F. The fat content of the meat makes a big difference too. Fat conducts energy a lot slower than water (that's why confit dishes are so awesome), so for a big piece of meat that is very fatty (like Boston Butt), I cook covered at 300F. As long as the meat rests in the liquid after cooking, the results are perfectly succulent. But if I want to keep it very low and slow, I cover with parchment paper instead of a lid and keep the oven at 250F. The cooking time will be a lot longer, and the meat will need flipping unless it's completely covered in liquid. I find this to be a better technique for cuts that don't have an obvious fat cap or stews (were the meat is completely covered in liquid).
Braises are very flexible and forgiving. The is more than one way to arrive at a great result. The only big mistake you can make is under-cook :)
+Helen Rennie I'm afraid I made that mistake already a number of times... :) Thanks for your valuable advice!
anytime :)
+Helen Rennie Thanks Helen ! However in the video where you cook dry bean in the pressure cooker , you explain that pressures makes water boil at higher temperature , therefore allow to cook beans faster without risk of damage from bubble water . But now , if I understand correctly , you say that covering the pot increase pressure and therefore lower simmering point . Isn't that contradictory ??
+pioutch and also , can we use pressure cooker for braising to gain time ?
how the hell does one make a dutch oven turn *that* colour!
yummy
How would pork stock work here? I'm always trying to figure out what to do with pork stock.
+Archie Springer Pork stop would be ideal. I am using chicken stock because I always have it on hand.
CHEF HELEN
Is it just me or is this just bolognese sauce? (I make mine with minced beef and pulled pork braised in the sauce)
Will pork neck work in stead?
it will, but you'll get way less meat.
That is what i thought. The problem here in Norway is that some of the best meats are the most unpopular ones which again means most markets won't sell them.
This has nothing to do with Osso Buco (beef cut). If you really want to give it some italian connection, call it "brasato sauce", because the base of onion/celery/carrots + wine is the standard for all braised preparations, including and not limited to Osso Buco.
Made this Sunday for a dinner party Monday. Beautiful and delicious. BUT, don't throw out that blubbery fat! Throw it in the skillet and render it out...if will give you the most lovely cracklins...
This looks like a fabulous recipe to serve for my family’s annual gingerbread house decorating day. Thank you!
why am i watching this when i have already had supper?! Im hungry again! I Need to get a pot like that and try this recipe! Found your channel a couple of days ago! Thanks for the good vibes and the clear explanations, Helen! Hugs from Argentina!
Oh yeah it looks good...
+Ray Mack's Kitchen and Grill Glad you enjoyed it. Looks like you are a fellow meat lover yourself.
The Amazon link for the affordable Dutch oven is broken. Please supply description of item.
It's Tramontina dutch oven available at Walmart and on their site.
Thanks, incredibly straightforward and practical! But you forgot some coleslaw in the bun :)
Hmmmm?? I love bacon, ham, sausage, pork Chops, and ribs, but not usually Drawn to shoulder/ Butt Portion of The Porcine Beast. I will Try this Because I Love everything Else I Have Tried From You So Far With Slight Variations Or Additions For Personal Taste. wish Me Luck!!! 👌
On A Different Note, I Could Care Less What Something Is Called Or Known By, I'm All About Taste And Texture! Osso Busco Or Pig With Veggie sauce, Makes No Difference To Me. How Boring It Would Be In Todays World If The Originators Of Named Dishes Both Now Or In The Past Were Stuck Having To Make Or Prepare The Named Dishes " exact!y " As Were Prepared By The Originators Of Such. I personally put garlic and turmeric in just about everything savory that I cook, As Well As My Own All Purpose Season Blend. I Can't Help But Think....how Would The New Established Chefs Have Ever Become Established If Not For Changing Something That Was First Based And Established By Thier Past Peers?? And How Can any Upcoming cook/chef expect To Become Known If They Only Cook their dishes Precisely Like Past Ones? One should respect art for sure, and originals will always have their place, for no one is going to buy my personal portrait of Mona Lisa, no matter how perfectly it is copied, if by my liking she is frowning or sticking her tongue out😜
Yet would it be less classic or valuable if the smile were different?
OK..rant is over,
You're truly,
Sam
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
I think It’s better use for sauce whole peeled tomatoes or passata, diced tomatoes contain retention chemicals that slow down cooking and caramelization
you do the carrot again.
brilliant!
Hi
In my country, I cant buy 5 Lb boston butt. Where I buy meat, usually each peace just above 1 kg. Can I half the recipe down/use two pieces of meat?
sure
Helen, do you ever pre-salt the meat for, say, overnight?? Even if you are just salting lightly….
yes, all the time, but I find that for braises it doesn't make as much of a difference.
Could comparable results be obtained in a slow cooker on high setting?
Yes, you could use a slow cooker and pressure cooker, but I believe the dutch oven results are a bit better due to the caramelization that happens to the top of the meat. However, if you don't have a dutch oven, or if you prefer the slow cooker due to convenience, go right ahead. It will still be an excellent dish. If using a pressure cooker, reduce the liquid much more before adding the meat and pressurizing. In pressure cookers, the sauce doesn't reduce at all.
Delicious!! My family loved this dish.
+Valerie Rodriguez Thanks so much for the feedback. This one is my family's favorite too :)