Servings: eight to ten.
This classic French braise is undeniably a project, but it is well worth the time. The secret is to modify your braising pot with an interior parchment and concave foil lid, which keeps the atmosphere moist and lets the juices penetrate back into the fibers of the meat. Plan to start the preparations early one evening and finish the braise the next morning.
Make Ahead Tips
The braise can be completely prepared up to three days ahead, allowed to cool, and refrigerated. To serve, reheat gently but thoroughly to at least 165°F, and let simmer while preparing the croutons.
Great recipe, I have made this at least 7or 8 times over the years and while long is easy to break up over several day. It has always been a big hit. The original article in issue 37 was worth digging out for the fine tuning directions to the wine you are serving. A good resource for the recipe as well. My copy is splattered with love. In recovery mode now. I think left overs (which usually never happens) will be served over chunky mashed buttered potatoes tonight.
Yummy? Yes. Even more so after resting a day. Worth the trouble? Not in my opinion. Before this, we tried a simpler version from a French cookbook and it was also good and much less trouble.
Also, the recipe does not mention what to do with the two ham hocks after scraping off the skin. We read and re-read thinking we had missed a step - frustrating.
Wonderful dish when complete but I agree with many other reviews....it takes so long to prepare. It's not difficult, just time consuming. I substituted beef demi-glaze for the bouillon cubes but followed everything else exactly. If I were to make this again, I would definitely make it a day or two in advance.
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