Take hearty meat cuts from tough to tender with low and slow cooking that amps up the flavour.

What is braising? 

Braising is a cooking method that involves browning over high heat, then cooking low and slow with a closed lid. If you don’t have an oven dish or ovenproof pot with a lid – not to worry! You can braise by browning in a pan and transferring the food to a deep ovenproof dish, cover with foil and voila! 

Smoky, braised pork shanks

Serves 4

An underrated cut of pork, soon to be your new favourite. Served with a quick apple chutney and creamy mustard mash. 

Ingredients

1 Tbsp ground dark roast coffee 
2 tsp chilli flakes 
2 Tbsp dark brown sugar 
1 Tbsp smoked paprika 
2½ Tbsp canola oil + extra for browning
2 (900g each) pork shanks 
Salt and milled pepper 
¼ cup chutney 
3 Granny Smith apples, peeled, cored and quartered 
2 bottles (330ml apple cider)
Micro greens, to garnish  

For the apple chutney  

2 tsp oil 
½ small onion, finely chopped 
1 tsp cumin seeds 
1 Granny Smith apple, peeled, cored and diced 
½ cup water 
3 Tbsp honey
2 Tbsp apple cider vinegar
3 Tbsp sultanas  

For the creamy mustard mash  

6 large cooking potatoes, peeled and quartered 
½ cup cream (or use milk) 
¼ cup butter 
3 Tbsp wholegrain mustard 
Salt

Method  

1. Preheat oven to 160°C. 
2. Combine coffee; chilli flakes, sugar, paprika and oil to create a paste. 
3. Season the shanks well and rub with paste. Allow to marinade for 30 minutes to 1 hour.
4. Heat oil in a large heavy bottomed pot and brown the shanks for about 3-4 minutes on all sides. Remove from heat. 
5. Add chutney, apple and cider. 
6. Cover and braise for about 2 hours 15 minutes. 
7. For the chutney, heat the oil over medium heat. Fry the onion and cumin, seeds for 3-4 minutes, add apple and fry for-another 2 minutes. 
8. Add water, honey, vinegar and sultanas. Season. 
9. Lower heat and cook the chutney for about 12-15 minutes or until sticky. 
10. For the mash, boil the potatoes until fork tender. Drain and mash with cream or milk and butter. Stir through mustard and season. 
11. Serve the pork shanks with apple chutney and creamy mustard mash. Garnish with micro greens.

Lamb ragu with gnocchi  

Serves 6-8  

A comforting dish, inspired by Italian flavours. 

Ingredients

3 Tbsp oil
1.2kg deboned leg of lamb 
Salt and milled pepper 
1 onion, chopped 
2 celery sticks, chopped 
2 carrots, peeled and chopped
6 cloves garlic, crushed
6 sprigs thyme 
2 sprigs rosemary 
3 bay leaves 
50g tomato paste 
1½ cups red wine
2 cans (400g) whole peeled tomatoes 
1 cup chicken stock 
3 Tbsp soy sauce 
3 Tbsp brown sugar 
500g store-bought gnocchi 
Hard cheese, for serving 
Basil leaves, for serving  

Method  

1. Preheat oven to 180°C. 
2. Heat oil in a large oven-proof, heavy bottomed pot on a high heat. 
3. Season lamb well. Brown lamb on all sides until golden brown. Remove from pot and set aside. 
4. Sauté onion, celery and carrots for about 4-5 minutes. 
5. Add garlic, herbs and tomato paste. Fry for about 1-2 minutes. 
6. Add red wine, tomatoes, chicken stock, soy sauce and sugar, cook for another 5 minutes. Add lamb back into the pot, close with lid or foil and braise in the oven for about 2 hours. 
7. Once the lamb is fork-tender, remove lamb from pot and allow to cool to handle safely. 
8. Remove the herb stalks from the sauce and reduce for about 10-15 minutes, stirring regularly. 
9. Shred the lamb and mix with sauce. 
10. Cook gnocchi according to the packet’s instructions. 
11. Serve the lamb ragu tossed through gnocchi and garnish with shaved cheese, basil and milled pepper. 

Cook’s note 
Any leftover ragu can be frozen for up to 2 months or repurposed in a lasagna, served with pasta or even in shawarmas or wraps. 

Milk-braised pork shoulder with red cabbage 

Serves 6  

Protein meets veggies for the ultimate comfort on a plate. 

Ingredients

2kg pork shoulder 
Salt and milled pepper
1½ Tbsp smoked paprika
3 Tbsp canola oil
1 onion, quartered 
2 bulbs garlic, halved 
2 carrots, peeled and chopped 
20g sage 
4 cups milk 
1 cup chicken stock cup chipotle peppers in adobo sauce 
2 lemons
2 baby red cabbage, quartered
Cooked wild rice, to serve  

Method  

1. Preheat oven to 160°C. 
2. Season pork well and rub with smoked paprika. 
3. In a large heavy bottomed pot, heat oil on high heat. 
4. Sear pork on all sides until golden brown. Remove and set aside. 
5. Fry onions, garlic, carrots and sage until browned, about 3-4 minutes. Remove from heat.
6. Return pork to the pot, add milk, stock and chipotle peppers in adobo sauce.
7. Gently slice thin streaks of lemon rind off the lemons and remove any extra pith. Add to the pot. 
8. Close with a lid or foil and braise in the oven for about 2 hours. Skim milk solids if necessary. 
9. Add baby cabbage and braise for another 30-45 minutes. 
10. Pour the pan juices into a pan and reduce for about 12-15 minutes or until thickened.
11. Serve pork with baby cabbage and cooked wild rice.

Cook’s note 
Don’t have chipotle peppers? No worries! Use 1 Tbsp extra smoked paprika and 1 red pepper as a substitute, cut into strips and add with the cabbage. 

Red-wine sticky Asian beef short ribs 

Serves 4 

A hearty pub lunch with boujee flavours. 

Ingredients

1 Tbsp Chinese 5-spice
⅔ cup flour
Salt and milled pepper 
1kg beef short ribs, cut in 5cm pieces (see cook’s note)
¼ cup canola oil 
2 onions, peeled and quartered
1 bulb garlic, halved
2 carrots, peeled and chopped
2 bay leaves 
2 Tbsp tomato paste 
2 cups red wine
1 cup hoisin sauce
¼ cup Worcestershire sauce 
6-8 large potatoes, washed 
Oil, for deep-frying 
Handful coriander, to serve
1-2 red chillies, chopped (optional)
1-2 Tbsp toasted white sesame seeds, to serve  

Method  

1. Preheat oven to 160°C. 
2. Combine 5-spice and flour. Season well. 
3. Dust short ribs in seasoned flour and shake off excess. 
4. Heat half of the oil in a heavy bottomed pot, brown short ribs on all sides until golden brown. Remove and set aside. 
5. Gently wipe the pot with kitchen towel. Add remaining oil to the pot, brown onion, garlic, carrots and bay leaves for about 3-4 minutes. Add tomato paste and cook for another minute. 
6. Add short ribs back into the pot. 
7. Deglaze the pot with red wine and cook for about 1 minute. 
8. Add in the hoisin and Worcestershire sauce. Season.
9. Place lid on the pot and braise in oven for about 2 hours. 
10. For the chips, cut each potato in chips of about 0.5-1cm thick. 
11. Boil the chips in salted water for about 5 minutes. Remove from water and set aside to cool completely. 
12. Heat oil and deep-fry the chips for about 2-3 minutes and drain on kitchen towel. Allow to cool. 
13. For the final time, fry the chips for about 4-5 minutes or until golden and crispy. 
14. Once the short ribs are cooked and falling off the bone, gently remove the meat and allow the pan juices to thicken by cooking over medium heat for about 10-12 minutes or until sticky. 
15. Brush the short ribs with the sticky sauce. 
16. Garnish the short ribs with coriander, chilli and sesame seeds. Serve with fries and extra sticky hoisin sauce. 

Cook’s note
Ask your local butcher to cut the short ribs into 5cm-thick piece 

Cajun beer braised chicken 

Serves 4 

Introducing your new favourite easy-peasy chicken dinner. The sweetness of honey & mustard combined with the deep beer flavours tie this dish together. 

Ingredients

6 Tbsp butter 
1 Tbsp oil 
3 onions, sliced
5 cloves garlic, chopped
2 Tbsp paprika 
3 Tbsp Cajun spice 
8 chicken thighs 
1 (330ml) pale ale beer 
¼ cup honey 
1 Tbsp Dijon mustard
Salt and milled pepper 

For the green salsa 

10g parsley
10g coriander
2 lemons, zested and juiced 
2 jalapenos, deseeded and chopped
1 clove garlic, finely chopped
1 Tbsp capers, chopped 
3 Tbsp avocado or olive oil 
Salt and milled pepper 
Cooked rice, to serve  

Method  

1. Preheat oven to 180°C. 
2. Heat half the butter and oil in a large pot, on a low-medium heat. Fry the onions for about 10 minutes. 
3. Add garlic and paprika, fry for another 4-5 minutes. Remove from pot. 
4. Rub the chicken with Cajun spice and season well 
5. Heat the remaining butter on a medium-high heat and brown the chicken for about 4 minutes per side or until the skin is golden brown.
6. Add the onions back into the pot, until heated. 
7. Add the beer, honey and mustard. 
8. Cover and braise in the oven for 45-60 minutes. 
9. For the green salsa, place all ingredients into a food processor, season to taste and pulse until coarsely chopped and combined. 
10. Serve chicken with cooked rice and green salsa. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: 4 tips with meatballs you never knew about

The post 5 Beautifully braised hearty meat cuts appeared first on MyKitchen.

Jan Braai’s pulled-pork served on a bun with a generous helping of Ranch dressing sure goes down a treat. You must try it!

SERVES 10 //  COOK TIME 260 mins

INGREDIENTS
For the ranch dressing
500 ml buttermilk
250 ml sour cream
90 ml chopped chives
2 tbsp Dijon mustard
Juice and zest of 1 lemon
1 tsp garlic powder
1 tsp salt and 1 tsp pepper
For the pulled pork
2 tbsp paprika
2 tbsp brown sugar
1 tsp salt and 1 tsp pepper
1 tsp ground cumin
1 tsp mustard powder
1 tsp cayenne pepper
2 kg pork shoulder, deboned
For the potjie
2 tbsp olive oil
1 onion, peeled and sliced
4 cloves garlic, peeled and crushed
500 ml chicken stock
250 ml beer or cider
To serve
Gherkins, halved
Red onions, peeled and sliced
Lettuce

METHOD
For the ranch dressing
1. Shake the buttermilk before opening. Combine with all the other dressing ingredients.
2. Cover and refrigerate.
For the pulled pork
1. Mix all the spices together, then rub into the pork shoulder.
For the potjie
1. Place the potjie on the fire, add the oil and onion, and fry for a few minutes.
2. Add the garlic and the pork shoulder to the potjie. Brown the pork on both sides. (This should not take longer than 10 minutes.)
3. Add stock and beer/cider, and bring to a gentle simmer. Cover and simmer for 3–4 hours, until the meat is very tender and starts to fall apart. Lift the lid and turn over the pork every 30 minutes. If the potjie starts to run dry at any time, add a little more stock or beer/cider.
4. Once done, remove from the fire and rest for 20 minutes.
5. Use forks to shred the pork, then mix the pulled pork with the leftover liquid in the potjie.
6. Build the rolls with pulled pork, dressing, gherkins, red onion and lettuce.

Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

The post Jan Braai’s pulled-pork appeared first on MyKitchen.