Comments on: Winter Braised Beef

By: Wine of the Week: 2007 Côtes du Rhône, St-Cosme | SpicySaltySweet

Wine of the Week: 2007 Côtes du Rhône, St-Cosme | SpicySaltySweet — Tue, 24 Mar 2009 14:31:04 +0000

[...] (it’s 7 a.m. as I write, after all), this makes me think of a good cassoulet or maybe the Braised Beef I recently whipped up from A Platter of Figs. Categories: Wine of the [...]

By: matt wright

matt wright — Wed, 11 Mar 2009 05:14:52 +0000

awesome stuff, both the braise and the salad look fantastic.

By: Rachael

Rachael — Tue, 10 Mar 2009 13:15:05 +0000

I am glad to know there are other “pilers” out there! My husband hates that I make piles and I don’t really blame him… I am also notorious for not reading through recipes enough to notice that I need to allow 6 hours rather than 1. Anyway, thanks for sharing. I am enjoying your blog very much!

By: Jaden

Jaden — Mon, 09 Mar 2009 05:44:12 +0000

I’m soooo craving braised ANYTHING!!! Need to bust out my dutch oven this week.

By: robin

robin — Mon, 09 Mar 2009 00:03:28 +0000

I’ve done that more times than I’d like to admit. When I first started cooking actually, I found a recipe from Daniel Boulud for salt cod something-or-other, and bought the salt cod a few hours before I needed to serve it!! Should’ve read that it needed to soak for 3 days. Hehe.

Can’t wait to try the salad!

By: White On Rice Couple

White On Rice Couple — Sat, 07 Mar 2009 23:31:52 +0000

I still do that all the time (not reading all the way through a recipe before starting.) It’s a continual reminder that you can’t rush cooking, even when it’s just reading the recipe. One of these days I’ll break the habit. Todd.

By: Heather in SF

Heather in SF — Fri, 06 Mar 2009 18:26:33 +0000

Oh yum, your photos are making my mouth water! I’m adding this book to my wish list, awesome!

By: Food Woolf

Food Woolf — Fri, 06 Mar 2009 18:05:02 +0000

Okay, so here’s my version of the above recipe (was served to in-laws upon their arrival from MI:

1) sent husband to store to pick up “flanken”. Husband brings home “flank steak”. I don’t notice and follow the recipe to a T.

2) husband halves meat portion of recipe but I cook the rest of the recipe at the full 8 portion. Don’t notice until husband makes a comment as I’m PLATING the dish.

3) flank steak is not the same as flanken. At all.

4) I improvise and decided to shred the toughened meat before serving. Turns out the braised flank steak is much, MUCH better day two.

By: Leah Greenstein

Leah Greenstein — Fri, 06 Mar 2009 15:41:55 +0000

Thank for the editing catch Anjali! Yes, a 1/4 cup tomato puree. Good luck with your braise Phoo-.

By: Carrie

Carrie — Fri, 06 Mar 2009 15:41:40 +0000

Leah, I am also one to buy the ingredients first and then read the bad news later – marinade overnight or something similar! Okay, this looks good enough to eat off the screen so perhaps I’ll do myself and my husband a favor and plan this one in advance. And I do need to get that book, indeed.