Home Posts tagged 'braising'

Posts Tagged ‘braising’


Chili

Chop, Sear, Braise: The Three Steps to a Happy Belly

Colder weather means hunkering down over hearty meals that warm you through and through, coming together over cozy family meals. Winter is a terrific time to take advantage of value butcher cuts, that through the miraculous process of slow cooking transform normally tough portions of meat into luscious, tender, soul satisfying meals.  Nothing is more comforting than a braised lamb shank over a pile of creamy polenta dripping with a hearty, slightly sweet, umami-rich red wine jus – not to mention incredibly easy to prepare.

amazingbraising01_verticalAll month long we will be featuring BN Ranch Lamb Shanks for only $6.99 per pound (normally $9.99). This excellent winter cut comes from California lamb that is 100% grass-fed on the abundant grasses of the Sacramento Delta.  This is the perfect opportunity to experience the clean, mild flavor of grass-fed lamb.  It is cleaner and leaner than its much cheaper, commodity counterpart grain-finished lamb, that tends to be much larger and fattier.

Braising is one of the most foolproof cooking methods around: it’s a quick and simple three step process where our friend the oven and its pal time do all the work. With a little planning, you can get all your prep work done in about 30 minutes and spend the next 2 and half hour doing whatever you’d like while the magical cooking process does its thang.

We’ve partnered with one of our favorite local producers, Dario Barbone of Baia Pasta, on a recipe that is the epitome of easy weeknight meals that will knock the socks off your tastebuds. This simple Braised Lamb Shank Ragu is the perfect weeknight recipe: one dish that can be served for a week’s worth of meals: over pasta or rice, with polenta, over roasted squash, layered with cheese and eggplant and baked, over zoodles for a paleo “pasta”, with quinoa for a supergrain boost…the possibilities are endless!


Chili

Amazing Braising Meats

BraisingHopefully, many of you were able to take advantage of our great lamb shank sale over the last couple of weeks.  So now that you’ve dusted off the dutch oven, found a home on the counter for your crock pot, and honed your mirepoix game why not keep the braises rolling.  El Nino is doing his best to keep us indoors, so make the most of it by keeping the kitchen cozy and the belly full.  Over the next two weeks check out our butcher case for some terrific braising options like:

  • Beef Short Ribs
  • Pork Shanks
  • Ox Tails
  • Duck legs
  • Pork Belly
  • Lamb Shanks
  • Pasture-raised, heritage chickens

In a day and age where many grocery stores’ butcher departments consist of an unmanned refrigerator full of pre-wrapped meats, we are excited to have a counter hosted by a skilled butcher, who can cut to order, provide recommendations, and is also quite knowledgeable about the meats and cuts they are selling.  Our butchers are here to provide you with the services of a trained meat cutter. Our knowledgeable butchers can set you up with everything you need to get your braise going, and while you’re at it, go for the full monty and grab a box of Baia Pasta and a bottle of  Cab Franc to pair it with! The same way you have someone that cuts your hair, your favorite bartender, and your tailor, we want to be your butcher.

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