Monday, 4 February 2013

Braised Vegetables

Roast Beef with Braised Vegetables and homemade Horseradish Mayo

I'm not sure if I will actually get the posts I promised done this week.  A couple of my planned shots were eaten by someone in this house before I was able to take a picture......I'm not naming names or nothin'....... but I don't know if Santa is showing up for these kids next Christmas!!

So here we are with something completely different....

Another winter favourite.  Another excuse to have the oven on all day.  Another filling meal with no dairy in sight.....which is the plan these days....I don't make this all that often.  It isn't that it is difficult but more that it is a dish that requires a specific craving.  It is one of those dishes that I only really enjoy with a bloody steak or rare roast beef.  Not to turn off any of my vegetarian readers because I am sure it is just fine with some tofu or tempeh I really don't believe that for a moment....

Braising vegetable to for the hardy and robust veg.  The stuff that will stand up to a long slow cooking - cabbage, onions, carrots, some mushrooms, shallots, peppers can all survive depending on how long you wanna cook it for and how small you cut it up.  And a great way to use up the winter veg in your CSA box!! Here's what I did this time

Braised Vegetables
Preheat oven 250
1 cabbage, savoy, red or green, thinly sliced
2-3 onions, thin sliced
4 carrots, peeled, cut into 3 inch pieces
4-6 garlic cloves, peeled
2 cups homemade chicken stock/vegetable stock/some white wine
2 tsp dried thyme (I say dried because I am assuming you are making this in the winter but fresh can be used)
1/3 cup melted butter
salt and pepper

Arrange all the vegetable in the bottom of a roasting pan.  Sprinkle with salt, pepper and thyme.  Pour in the chicken stock and put in preheated oven.

Leave to slowly braise, basting every once and a while until the vegetable are soft and caramelized.  There should be little to no stock left in the pan.  This could take up to 6 hours!! Take the pan out of the oven and turn the heat up to 425 or turn the broiler on if you have one.  Using a brush, brush the melted butter over the veg and return to oven.  This is to crisp and brown up the top.  Serve with any roast, braised meats or BBQ meats.

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