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Feb. 10th, 2009 09:29 amWe've been making braised meat of various sorts quite often* lately. This has less to do with the weather. It's about preparing turnips in a way that we find tasty. Making them into a vegetable goo with meat juice qualifies.
Last night was a pork shoulder I'd rubbed with spices and olive oil to marinate for a day. Then I placed it on a base of peeled, sliced turnips, apples, onion and garlic, and a bit of chopped crystallized ginger. Roast in a dutch oven for 2-3 hours, until the meat is falling apart and the veg have all reduced to goo sauce. Yum.
What I'm reading: Richard K Morgan, The Steel Remains
*Meaning about once every week or two.
Last night was a pork shoulder I'd rubbed with spices and olive oil to marinate for a day. Then I placed it on a base of peeled, sliced turnips, apples, onion and garlic, and a bit of chopped crystallized ginger. Roast in a dutch oven for 2-3 hours, until the meat is falling apart and the veg have all reduced to goo sauce. Yum.
What I'm reading: Richard K Morgan, The Steel Remains
*Meaning about once every week or two.
