Cooking Meat – Low and Slow Braising

Serving Size:
Depends on Pounds
Time:
2-3 hours
Difficulty:
Easy

Ingredients

  • Flour
  • Tallow or Lard
  • Onion
  • Garlic
  • Bell pepper or your favorite seasonal veggies
  • Favorite seasons
  • 1 cup red wine
  • salt/pepper

Directions

  1. Dust lightly with flour.
  2. Brown with tallow or lard till brown.
  3. Remove the meat and add chopped onions, celery, garlic, bell pepper, or whatever vegetables you like and saute.
  4. Put a cup+ of red wine in the pan and deglaze the pan.  Put meat back in and season with black pepper and salt along with your favored seasonings.
  5. Put the lid on and put in the oven at 225 degrees.
  6. After a couple/or a few hours, check it with a fork to see if it’s tender enough for you. At 225 degrees you can leave it for however long you want, it won’t overcook, it will just fall apart and you will have a great gravy.

Lamb Burgundy

Serving Size:
Depends on Pounds
Time:
4 hours
Difficulty:
Easy

Ingredients

  • 1/2 pound Bacon
  • 3 pounds Juha Lamb Sirloin
  • 2 large Organic Carrots
  • 1 medium Organic White or Yellow Onion
  • 3 tablespoons Whole Wheat Flour
  • 3 cups Juha Meaty Beef Bone Broth, concentrate
  • 2 cups Burgundy Wine, 1 tablespoon
  • Organic Tomato Paste
  • 2 medium cloves Organic Garlic Minced
  • 1/2 teaspoon Organic Thyme, Fresh
  • 1 Organic Bay Leaf, Fresh

Directions

  1. in a medium stock pot on medium to high heat.
  2. render bacon strips, remove
  3. flour meat, brown in drippings, remove
  4. brown onions, and carrots in drippings (add olive oil if necessary)
  5. return bacon and meat to the pan
  6. deglaze with burgundy, simmer for 10 min
  7. add beef broth concentrate
  8. simmer for 3 hours
  9. in a separate pan sear whole baby mushrooms on high heat with olive oil
  10. add mushrooms 30 minutes prior to serving

Rabbit Stew

Serving Size:
4
Time:
3 hours 30 minutes
Difficulty:
Easy

Ingredients

  • 1 JuHa Ranch rabbit, about 3 pounds, cut up
  • 1/4 cup all-purpose flour
  • 4 ounces sliced mushrooms, sauteed
  • 4 medium potatoes, peeled and diced
  • 2 cups diced carrots
  • 4 cups dry red wine
  • 4 cups water
  • 1 bay leaf
  • dash pepper
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 2 medium onions, thinly sliced
  • 1 cup chopped celery
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/3 cup water

Directions

  1. Dredge rabbit pieces with 1/2 cup flour
  2. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides.
  3. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to a boil.
  4. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours.
  5. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender.
  6. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth.
  7. Stir flour mixture into the broth; cook and stir until thickened.
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