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(14)

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France

Marinated Braised Pork Shoulder with Tomatoes and Bacon

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Rouelle de porc marinée confite aux tomates et lardons

pork shoulder steak, about 4 lbs (1.8 kg) • homemade herb and red wine marinade (1 liter; see linked recipe) • peeled tomatoes (about 14 oz or 400 g) • smoked pork belly (about 350 g) • small can tomato paste • drizzle of olive oil • Salt

Mila Skull

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Braised Pork Cheeks with White Mushrooms, Black Tomatoes, and Shallots

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Joues de porc mijotées aux champignons de paris, tomates noires et échalotes

pork cheeks (500 g) • Black Krim tomatoes • shallots • smoked garlic • fresh thyme • bay leaves • red wine (300 ml) • small white mushrooms (250 g) • cornstarch • mushroom broth (300 ml) • Salt and pepper • olive oil •

Mila Skull

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Braised Beef with Carrots and Potatoes

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Bœuf braisé aux carottes et pommes de terre

beef stew meat (about 1 kg) • carrots • large potatoes • onions • garlic • beef broth (about 700 ml) • red wine (about 240 ml, such as Côtes du Rhône) • olive oil • bay leaves • dried thyme • Salt and pepper

Mila Skull

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Braised Cabbage in Dutch Oven

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Chou braisé en cocotte

large green cabbage • medium onion • Olive oil • vinegar (about 30 ml) • bacon pieces (about 150 grams) • bay leaves • large sprig fresh thyme • Salt, pepper

NinaRecettes63

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Braised Belgian Endives with Beer

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Chicons braisés à la bière

Belgian endives • brown sugar • shallots • Salted butter • blonde beer (about 250 ml) • chicken or vegetable bouillon cube • shredded Swiss cheese (Gruyère)

Alexis Leroux

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Partridge with Jus and Braised Vegetables

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Perdreau au jus et légumes braisés

Partridges • Carrots • Mushrooms • Onions • Garlic • Fresh mushrooms or canned mushrooms • Salt, pepper • White wine • Thyme, bay • Chopped parsley • Salted butter • Oil •

Alexis Leroux

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Veal Paupiettes Braised in a Dutch Oven

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Paupiettes de veau en cocotte

veal paupiettes • small white mushrooms • smoked pork belly or thick-cut bacon • pearl onions • red wine (a Bergerac or similar dry red works well) • veal stock • small carrots • onions • tomato paste • flour or potato starch • bay leaves • thyme •

Eric Jouanen

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Braised Cabbage Auvergnate-Style

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Chou braisé à l’auvergnate

savoy cabbage • carrots • dry white wine (about 100 ml) • onion • bacon pieces (about 100 grams) • Toulouse sausage • veal stock (about 800 ml) • bouquet garni (bundle of herbs) • butter (about 60 grams) • Salt and pepper

Martine Landrin

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Braised Fennel with Pork Jus

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Fenouils braisés au jus de porc

fennel bulbs • pork jus (about 200 ml, sauce from my roast recipe linked) • Salt • flour

Mila Skull

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Braised Fennel with Maple Syrup and Lemon

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Fenouils braisés au sirop d’érable et citron

fennel bulbs • drizzle olive oil • garlic clove • extra-large onion • maple syrup (about 30 ml) • lemon • water (about 240 ml) • Salt and pepper

Mila Skull

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7-Hour Braised Pork Shank

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Jarret de porc braisé 7h

pork shank • carrots • leek • onion • baby potatoes (about 400 grams) • bay leaves • thyme • veal stock (1 liter) • white wine (about 100 ml) • Butter • Salt, pepper

Alexis Leroux

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Braised Beef Cheeks with Red Wine and Black Trumpet Mushrooms

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Joue de bœuf confite au vin rouge et trompettes des morts

beef cheeks • dried black trumpet mushrooms • full-bodied red wine • water • duck fat (or butter) • bouillon cubes (vegetable or beef) • celery stalk • carrots • onion • ground nutmeg • garlic • salt and pepper

Les petits plats du Prince

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Normandy Pork Chops with Apple Sauce

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Côtes de porc normande et sa sauce à la pomme

boneless pork shoulder chops • apple • heavy cream (100 ml) • yellow onion • firm potatoes (about 500 grams) • chopped walnuts (20 grams) • endives • vegetable broth (homemade or 1 bouillon cube, 150 ml) • sugar • butter • olive oil • Salt and pepper, parsley

Sandrine

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Beef and Carrots 🥕

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Boeuf carottes 🥕

braising beef (about 400 grams) • onions • Chopped parsley • carrots (about 300 grams) • Salt and freshly ground black pepper • beef broth (1 liter), or 2 bouillon cubes dissolved in water • Bay

Alexis Leroux

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