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Slow-seared Prime Ribeye Perfection

Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.

Winter weather brings out what I call my Braising Instinct. I drift towards meals that call on the basic formula of all braised dishes: hot sear, slow simmer, a final dish that's lusciously saucy. I've braised pork, lamb, short ribs, cabbage, eggplant, and so many others — but, in this recipe, chicken finally gets the star treatment. Chicken thighs make a quicker braise than most. Just an hour will give you a saucy dish of shredded chicken in a smoky bacon sauce. But the bacon isn&#39...

I just discovered this new way to cook a steak:Reverse Sear. It takes my old stand by Sear and Roast and reverses the process. This makes sense since the Maillard reaction cannot happen until the meat is at least 225-300 degrees on the outside of the meat.

Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.

Not all food should be cooked at the same temperature. Sometimes hot and fast is best. Most of the time low and slow is best, and more often still, a combination of low and slow with hot and fast, a vital technique called reverse sear, is best of all.

Mexican Style Tacos de Carnitas (Crispy Pulled Pork Tacos): Carnitas are the epitome of Mexican comfort food in my book. The slow braising process fills your kitchen with a gorgeous aroma that will have everyone excited for supper. The pork is quickly seared, slow braised to fork tender, shredded, and added to a baking dish for a quick roast in the oven. The residual fat left in the meat cooks off and crisps up the meat into delicious little morsels. Yum!

Not all food should be cooked at the same temperature. Sometimes hot and fast is best. Most of the time low and slow is best, and more often still, a combination of low and slow with hot and fast, a vital technique called reverse sear, is best of all.

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