Braised Spareribs With Fennel Recipes

BRAISED FENNEL AND PARSNIPS

Steps:

• In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.
• Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately.

BRAISED SPARERIBS WITH FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
• While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
• Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
• Serve the spareribs over the Herb Spaetzle.
• What a rib!
• Bring a large pot of well salted water to a boil over medium heat.
• In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
• In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
• Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
• What cuties!

FENNEL BRAISED WITH OLIVE OIL AND LEMON

Steps:

• Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
• In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
• Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
• Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
• When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

BRAISED FENNEL

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

BRAISED PORK RIBS WITH BLOOD ORANGE, FENNEL, AND BLACK OLIVES

Steps:

• Season the pork all over with salt and pepper. Heat a large, wide pot over high heat, then add the olive oil. When the oil is hot, add the pork and brown on all sides, about 5 minutes. Transfer the pork to a platter. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes. Set the fennel aside.
• Return the pot to low heat and add the garlic. Sauté for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey. Stir with a wooden spoon to release any browned bits on the bottom of the pot. Return the pork to the pot, then add the olives, bay leaf, and orange zest. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
• Transfer the pork to a platter with tongs and keep warm. Discard the bay leaf and orange zest. Add the fennel wedges to the pot. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel. Cover and cook until the fennel is tender, about 15 minutes. Return the pork to the pot and reheat, turning to coat it with the sauce. Divide the pork and fennel among 6 plates and spoon the sauce over them. Garnish with the chopped fennel fronds and serve immediately.
• Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)

Steps:

• Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
• Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
• Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
• On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.