Braised Cookbook Is Filled With Savory and Delicious Meals: Recipe Guides and Ingredients

On chilly nights, there’s nothing more satisfying than a steaming plate of pot roast piled over mashed potatoes. That said, we’re always looking for new dishes that follow the same heartwarming formula, so we were thrilled to find the new cookbook Braised. It’s filled with recipes featuring a variety of proteins that are perfect for the cold days ahead. “At the end of the day, braising is simply combination cooking with both wet and dry heat,” chef and author Jenny Goycochea Marker exclusively tells Closer. “Searing the meat first adds tons of flavor, then adding liquid to gently finish the cooking process transforms tough meats into succulent, tender, fall-off-the-bone masterpieces.” Try one of these meals tonight!

APPLE CIDER BRAISED PORK SHOULDER
Serves 6
4 to 5 lb. bone-in pork shoulder roast
2 tbsp. neutral oil 2 cups apple cider 2 cups chicken
stock
2 tbsp. Dijon
mustard
1 tbsp. dried
minced onion
3 sprigs rosemary
4 sprigs thyme
1 garlic bulb, top sliced off
2 slightly tart apples
1 red onion,
peeled and sliced
1. Trim pork roast
of excessive fat. Pat dry and season. Chill uncovered in fridge 8 hrs. Remove 1 hr. before cooking.
2. Heat oven to 325°F. In a Dutch oven, heat oil over medium-high. Sear pork 5 min. per side, until browned. 3. In a large measuring cup, whisk next
4 ingredients. Using kitchen twine, tie herbs. After pork is browned, pour in cider mixture; add garlic and herbs. Cover; braise 3 hrs.
4. When pork is nearly tender, peel and slice apples. Add red onion and apple slices to pork, cover and braise 30 min. more.
5. Remove pork from oven; let rest, covered, 30 min. Squeeze garlic into broth. Serve.
PER SERVING: 328 cal, 17g protein, 22g carbs,
3g fiber, 12g sugar, 19g fat

LAMB AND POTATO CURRY
Serves 6
3 lb. boneless lamb leg,
trimmed and
cubed
1 tbsp. neutral oil
2 tbsp. unsalted
butter
1 onion, diced
6 cloves garlic,
minced
1 (1″) piece fresh ginger, peeled and minced
1 to 2 serrano peppers, diced
6 cardamom pods, smashed
1 lb. plum tomatoes, pureed
1 cup chicken stock
11⁄2 lb. gold potatoes, peeled
and cubed
1 (13.5-oz.) can coconut milk
1. Season lamb. Heat oven to 350°F. In a Dutch oven, heat oil over medium-high. Brown lamb. Set aside. 2. Melt butter in pot. Add next 5 ingredients; cook 5 min. Add spice mix*; cook 2 min. 3. Add tomatoes and stock; simmer 5 min. Stir in lamb. Cover; braise 1 hr. 45 min. Add potatoes and coconut milk; braise 1 hr. 15 min. 4. Serve over rice.
*Spice mix: 1 tbsp. chili powder, 2 tsp. each coriander, cumin and sugar, 11 ⁄2 tsp. fenu- greek, 11 ⁄2 tsp. garam masala, 1 tsp. turmeric.
PER SERVING: 346 cal, 17g protein, 12g carbs,
3g fiber, 4g sugar, 27g fat

SIZZLED GINGER AND SCALLION HALIBUT
Serves 6

2 lb. center-cut halibut fillet, skin removed
6 scallions
1⁄2 cup ponzu sauce
2 tbsp. lime juice 2 tbsp. mirin
1 tbsp. rice vinegar
2 tsp. toasted sesame oil
3 tbsp. neutral oil
4 garlic cloves,
sliced thinly
1 (2″) piece fresh ginger, peeled and julienned
Fresh cilantro, for serving
Steamed rice, for serving
1. Heat oven to 300°F. Pat halibut dry and season. Lay in an oven-safe skillet or dish.
2. Divide scallions
into white/light green and dark green parts. Julienne light parts. Cut dark parts into
1″ pieces. Set aside.
3. In a bowl, whisk next 5 ingredients.
4. In a skillet, heat oil over medium. Add juli- enned scallions, garlic and ginger; cook 4 min. Turn off heat; stir in remaining scallions. Season with salt. Pour over halibut.
5. Pour ponzu sauce mixture over halibut. Cover; braise 20 to
30 min. Remove from oven; baste with sauce. 6. Top with cilantro and serve over rice.
PER SERVING: 417 cal, 61g protein, 6g carbs,
1g fiber, 2g sugar, 15g fat