Last fall, my husband and father-in-law went boar hunting. They loved it and I loved the excuse to buy a little chest freezer! I knew in advance that cooking boar could be a bit of a challenge. It's gamey, tough, and is rumoured to emit quite the stink when it's being cooked (which I haven't noticed at all).
I've tried cooking it several ways and they've all been okay but... not exactly wowing. Or tender.
So I was excited to try Tamar Adler's recipe for braising meat! It is intended to make cheaper, tougher cuts of meat melt-in-your-mouth amazing. And, guys, it delivers.
Braised Meat
I've tried cooking it several ways and they've all been okay but... not exactly wowing. Or tender.
So I was excited to try Tamar Adler's recipe for braising meat! It is intended to make cheaper, tougher cuts of meat melt-in-your-mouth amazing. And, guys, it delivers.
Braised Meat
3 lbs from a tougher part of a happily raised animal 2 T olive oil salt up to 1 cup clean vegetable scraps: onion, celery, carrot, fennel. If you've not got scraps, use pieces from whole vegetables a bundle of parsley stems, springs of thyme and a bay leaf optional: 1/2 tsp spices such as fennel seed, cumin, and/or coriander 8 cups stock, heated if you've got time 2 cups white or red wine or beer, or a combination of any and the liquid from a can of tomatoes | Between a day and three hours before you want to cook the meat, salt it heavily. If the meat has been refrigerated, bring it to room temperature two hours before you start cooking it. Heat the oven to 300 degrees. Heat the oil in a pot big enough to hold the meat plus all the liquid. Add the meat and brown it on at least two sides over medium heat. Let it get quite brown, not mushy tan. Remove it from the pot to a plate. Add the vegetable scraps and herbs to the pot, stirring them against the browned bits. If you're using spices, add them, too. Once the vegetables have begun to soften, add the meat, stock and wine-beer combination, and bring almost to a boil. Lower to a simmer, cover tightly, and let cook for 3 to 4 hours in the oven until meat is tender enough to fall apart when it's pressed with the side of a wooden spoon. When it is done, remove the meat from the pot. Strain the vegetabley liquid through a strainer. Discard the vegetables and taste the liquid. If it's too salty, add a little stock or water or some tomato paste. If you're eating the meat immediately, once it's cool enough to handle, cut it into slices or pull it into large pieces. Skim whatever fat you can off the braising liquid. Serve the meat with a little of its liquid on warm polenta, boiled vegetables, or beans. If you have time, refrigerate the meat in its liquid overnight or for a few days. Fat will harden on its surface. Remove it and save it to cook vegetables in. Slice or tear the meat, reheat it in a little liquid, and serve as above. |
Vary these directions based on what you have available. The first time I made it, I didn't have any scraps so I used fresh celery and carrots - plus some white cooking wine and tomato juice. The next time, I didn't have anything, ha!, so I used half a can of crushed tomatoes, frozen leeks, golden raisins, peppercorns, cumin, coriander and homemade turkey stock. Both were delicious.