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    You are in: Home / Cookbooks / Seared, Braised, and Glazed
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    74 recipes in

    Seared, Braised, and Glazed

    Dedicated to Rita~ who updated us on her favorite new method on the grill for making the most juicy, tender meat your family has ever had. I think these recipes will adapt to this technique quite well.
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    132 Reviews |  By Bergy

    This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

    Recipe #88486

    Very tender meat. Lots of flavour. Good with rice.

    Recipe #66763

    These are absolutely amazing! While home with the flu, I saw the chef from the Loveless Cafe in Tennessee on the Martha Stewart show. She made these pork chops on the show and they looked so good that I had to try them. My entire family loved them. As usual, I reduced the sugar content by using Splenda's brown sugar instead of the real stuff. I also doubled the sauce, which you won't regret. Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern.

    Recipe #209317

    Soooo flavorful! The house smells wonderful while this is cooking!

    Recipe #140846

    Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?

    Recipe #44403

    18 Reviews |  By Deb1

    This is a real Jewish brisket recipe. It's easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month!

    Recipe #40506

    This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!

    Recipe #6505

    Another great recipe from ABC.net's website and Chef Bill Granger. This chicken recipe will also be included in the Zaar World Tour 2005 swap, Australia.

    Recipe #138106

    From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

    Recipe #344449

    Heaven on a plate! Had these for dinner last night and we're wishing there had been leftovers. Served with portobello mushroom risotto and crusty bread for mopping up the sauce. Pure comfort food!

    Recipe #264193

    9 Reviews |  By Mikekey

    A nice Asian dish. Serve over hot rice or Chinese noodles. As per a suggestion from --Nimz--, if you like a little heat, add some red pepper flakes.

    Recipe #259288

    Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.

    Recipe #181070

    This recipe creates very juicy tender pork chops, and caramelized onions. I serve the onions over mashed potatoes.

    Recipe #9409

    7 Reviews |  By Oolala

    Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.

    Recipe #158398

    Beef short ribs braised in a big red until tender and juicy. I use chicken stock in this recipe because beef stock provided an overly heavy flavor that I didn't get when I made this with chicken stock.

    Recipe #155485

    "This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it’s also the first dish we teach young cooks: There’s the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It’s a forgiving dish that calls for patience rather than precision. It’s also the ideal meal to make ahead of time, as it benefits greatly from a night’s rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.

    Recipe #158079

    A savory, spicy pork roast. The recipe comes from a TV station.

    Recipe #56661

    This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of "roast beef" but this is to die for!

    Recipe #186515

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