I am really going to hate summer this year, as I am really getting into this braising thing
David M. Bueker wrote:(Apologies to Supertramp)
I covered the dish and threw the thing in the oven at 300 for about 90 minutes. Mmm...mmm good. Tender, well flavored, and the onions were just yummy. The chicken broth and hte wine combined to make a fairly rich sauce/broth. Good stuff.
Jenise wrote:You wanna try that braising thing and make a summer dish of it? In the morning, do the pork jas as you described in this dish. Remove the meat from the juices and shred it into chunks with a fork. Come dinner time, heat it up in the old nuker and fill soft corn tortillas with it. Add a some green chile salsa and fresh onions and cilantro, and/or some thinly sliced cabbage dressed with salt, oil and vinegar, and you've got Carnitas! A braised dinner, but perfect for the hottest summer day.
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