I make no secret of the fact that I love meat braised or stewed in beer. And my favourite beer style to do this is doppelbock because of its sweetness and richness in flavour.
In German cuisine veal brisket is almost only ever used for the classic "Stuffed Veal Brisket" dish that uses a bread based stuffing. But veal brisket is also a wonderful cut for braising and stewing as long as you don't mind some fat and connective tissue on your meat. In this dish the sauce is enriched with cream and a dash of brandy.
Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.
Because I was so delighted by the flavour combination of rosemary and orange zest in the vetricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.
Earlier this year I made cholent, a traditional Jewish dish that is braised overnight to avoid kitchen work on shabbat. Now low-temperature braised beef is a wonderful thing, and so I decided to take this concept and use it for a more generic approach that does require some work the next day.
This is a classic dish from Jura region in France. It is quite simple to make but the ingredients will set you back quite a bit, especially if you decide to use a Bresse chicken for complete Jurassic authenticity. The combination of vin jaune and morels is simply divine and there is no need whatsoever to become creative and try to "improve" this creation.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
I came across an interesting article on the New York Times website that includes a bit of Texas chili history that so far I was unaware of. Apparently German immigrants had an influence on chili too via the goulash recipes they brought with them to America from Europe.
For my recent weisswurst making session I needed pig skin which I took off a small piece of pork belly. I pondered several possibilites to take care of the remaining meat and decided to try something I have never done before: "braising" without liquid.
Ox or beef cheeks are quite a tough cut, they are the heavily used muscles the cows use for chewing. Their high content of connective tissue makes them a prime candidate for slow braising. Clasically, ox cheeks are braised in red wine or port, this recipe uses sweet red vermouth instead.
Rillettes belong to the great classics of French charcuterie. Essentially it is just meat that has been simmered until it is falling apart. In principle rillettes can be made from all kinds of meat. But the traditional varieties are made from pork (Rillettes du Mans) and duck or goose. There is even fish rillettes, but this has nothing to do with the original concept anymore.