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Questions tagged [braising]

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Veal and peppers

I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal cutlets. The stew meat is stringy, and ...
paulj's user avatar
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What does it mean to place a "piece of parchment paper and an inverted lid of foil" to cover

I'm working with a dutch oven, and i'm braising short ribs. I'm assuming the idea to place a "piece of parchment paper and an inverted lid of foil" to cover means to seal the pot further so no liquid ...
Iancovici's user avatar
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