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Herbes de Provence

Veal Brisket Stewed In Doppelbock

veal_brisket_doppelbock

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.

Dry Braised Pork Belly

drybraised_porkbelly

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.