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  • Format: Hardcover
  • Copyright: 2010-01-14
  • Publisher: HarperCollins Publications
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Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the timehonored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises from meat to fish to vegetables the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Table of Contents

Introduction xv
Paleron de Boeuf au Vin Rouge---Braised Beef Shoulder with Red Wine and Bacon
Tender Beef with Horseradish, Parsnips, and Celery Root
Beef Shoulder with Jerusalem Artichokes and Carrots
Beef Short Ribs with Daikon Radish and Shiitake
Beef Brisket with Red Miso and Watermelon Radish
Corned Beef and Cabbage
Ropa Vieja---Cuban-Braised Flank Steak with Peppers, Tomatoes, and Onions
Cuban Creole Stew---Braised Beef Brisket with Fresh Chorizo and Squash
Carbonnade a la Flamande---Beer-Braised Beef Shoulder with Gingerbread
Smoky Beef Chili
Layered Beef and Root Vegetables in a Spicy Coconut Curry
Braised Ground Beef with Split Peas, Apricots, and Apples
Beef Shank with Coconut and Avocado
Spicy Oxtails with Pears and Sweet Potatoes
Oxtails Asado Negro with Plantains, Peppers, and Garlic
Veal Breast Braised with Cinnamon and Green Olives
Veal Shoulder Forestiere au Riesling---Veal Shoulder with Wild Mushrooms and Riesling
Veal Shoulder Goulash
DB's Veal Matambre---Stuffed Veal with Quail Eggs and Spinach
Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes
Milk-Braised Pork Loin with Hazelnuts and Pepper
Texas-Style Barbecued Baby Back Ribs
Asian Pork Belly with Ginger and Soy
Oaxacan Pork Belly with Pineapple and Plantains
Spicy Pork Chops with Black Bean Sauce
Mexican Baby Back Ribs with Jalapenos and Epazote
Beer-Braised Pork Shank with Cumin and Chayote
Ham Hocks in Jamaican Jerk Sauce
Ham Hocks with Lychees and Bok Choy
Pork and Swiss Chard Caillettes with Tomato Sauce
Stuffed Cabbage with Pork and Chestnuts
Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes
Lamb Shoulder a la Gardiane---Braised Lamb Shoulder with Potato and Fennel
Royal Shoulder of Lamb with Saffron, Raisins, and Pistachios
Lamb Shanks with Walnuts and Pomegranate
Lamb Shanks with Mint, Prunes, and Bourbon
Lamb Shanks Rogan Josh---Indian-Spiced Lamb Shanks in Yogurt Sauce
Cardamom-Spiced Coconut Lamb
Indian-Style Ratatouille with Spicy Ground Lamb
Calabash Stuffed with Spicy Ground Lamb
Spicy Merguez with Spinach and White Beans
Lamb Neck with Comice Pears and Wheat Berries
Venison Shoulder with Sauce Grand Veneur---Braised Venison in a Pepperv Red Currant Sauce
Braised Veal Sweetbreads with Fennel and Tomato
Tripe with Spicy Yellow Peppers and Watercress
Feijoada---Brazilian Black Bean Stew
Stuffed Pig's Feet en Papiilote
Cubano Chicken Legs with Peppers, Tomatoes, and Citrus
Tamarind Chicken with Sweet Potatoes and Okra
Chicken Basquaise with Artichokes
Spicy Pineapple Chicken with Papaya and Ginger
Marinated Thai-Style Chicken in Green Curry


A Journey Through International Cuisine

Pork Shoulder with Guinness,
Dried Cherries, and Sweet Potatoes

Serves 6 to 8

Pork shoulder is a classic for braising—the meat turns nearly spoonable but still slices nicely, and leftovers are great for sandwiches. In this recipe I've combined the pork with dried cherries and sweet potatoes, balancing their sweetness with the slightly bitter taste of Guinness stout and molasses.


5 cups Guinness stout
1 cup dried cherries
1⁄3 cup balsamic vinegar
2 tablespoons vegetable or extra-virgin olive oil
1 (5½-pound) pork shoulder roast
Coarse sea salt or kosher salt and freshly ground black pepper
3 large red onions, peeled and sliced
½ teaspoon crushed black pepper
4 garlic cloves, peeled and finely minced
1 tablespoon tomato paste
5 whole allspice, crushed
2 bay leaves
¼ cup molasses
3 tablespoons packed dark brown sugar
2 pounds sweet potatoes or yams, peeled and roughly chopped


Bring the stout, cherries, and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap, and let sit for at least 1 hour, or refrigerate overnight.

Center a rack in the oven and preheat the oven to 300°F.

Warm the oil in a large cast-iron pot or Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.

Add the onion and the crushed black pepper to the pot and sauté for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt, and 2 cups water. Bring the mixture to a simmer.

Cover the pot, transfer it to the oven, and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.

Slice the pork and serve with the sauce on top.

Duck with Green Picholine Olives

Serves 4

This duck recipe is almost a cross between a braise and a confit, since I leave all the fat under the skin during the cooking, then take it off the next day when it's hardened on the surface of the contents of the pot. The fat gives a lot of flavor to the sauce and keeps the duck legs extremely tender. This is an ideal dish to make ahead for a dinner party, since you do all the heavy lifting the day before.

Cooking duck with olives has been a classic method ever since olives became fashionable in France about 100 years ago. Their brininess and acidity work well with the richness of the duck meat. Serve this with crusty bread, because there will be plenty of good sauce for mopping up.


4 to 6 duck legs (about 3 pounds)
Coarse sea salt or kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
¼ pound sliced bacon, cut into 1⁄4-inch pieces
3 carrots, peeled, trimmed, and diced
2 small onions, peeled and chopped
2 small turnips, peeled and diced
½ cup green picholine olives, pitted
2 sprigs fresh thyme
1 bay leaf
2 cups chicken stock (page 208) or low-sodium canned broth


The night before you plan to serve this dish, place a rack in the lower third of the oven and preheat the oven to 350°F.

Season the duck with salt and pepper. Heat the olive oil in a medium cast-iron pot or Dutch oven over medium-high heat. Add the duck legs and sear until golden brown on all sides, 7 to 10 minutes.

Transfer the duck to a platter. Pour off the excess fat from the pot. Return the duck to the pot along with the bacon and cook, stirring, over medium-high heat for 5 to 6 minutes. Spoon any fat out of the pot. Add the carrots, onions, turnips, olives, thyme, and bay leaf, and pour in the stock. Transfer the pot to the oven and braise, covered, for 2 hours, until the duck is tender. Chill overnight.

Preheat the oven to 350°F. Remove the layer of fat from the top of the sauce and heat the duck in the oven for 30 minutes. Remove the thyme sprigs and bay leaf and serve.

A Journey Through International Cuisine
. Copyright © by Daniel Boulud. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from Braise: A Journey Through International Cuisine by Daniel Boulud
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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