Ten-Hour Braised Lamb Neck with Wilted Creasy Greens (Gourmet Magazine)

Serves 4

* Active time:45 min
* Start to finish:10 1/2 hr

October 2009

For Lamb Neck

* 2 large carrots, coarsely chopped
* 2 celery ribs, coarsely chopped
* 1 large onion, coarsely chopped
* 1 1/2 lb lamb neck
* 3 cups Pinot Noir or other light red wine
* 3 cup vegetable stock, chicken stock, or lamb stock

For Greens

* 1 tablespoon vegetable oil
* 6 cups creasy greens, tender arugula, or watercress, tough stems discarded

*
Preheat oven to 250°F with rack in middle.
*
BRAISE LAMB:
Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours.
*
About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil.
*
Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more.
*
Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat).
*
COOK GREENS
Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute.
*
Serve lamb with greens.

COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving.

http://www.gourmet.com/recipes/adventureswithruth/2009/10/braised-lamb

Lou Dan and Beef Noodle Soup

http://the-cooking-of-joy.blogspot.com/2009/01/my-mom-is-best-cook-i-know-and-im-not.html

My Mom's Taiwanese Beef Noodle (Soup)
makes 6 servings

2 scallions, chopped
4 garlic cloves, chopped
1 teaspoon ginger, minced
1 star anise
1 1/2 lbs. chuck beef (or beef shank) cut into 3/4" pieces
1/2 cup rice wine
1 1/2 cups soy sauce
1 1/4 cup water
3 tablespoon sugar
1 lb. angel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces

1) In large saucepan, saute the first four ingredients in 2 T oil for 2 minutes. Add the beef and cook until just browned.

2) Add the wine, soy sauce, water, and sugar, and heat to boiling. Reduce to a simmer and cook with the lid on for 1-2 hours (1 hour is enough for chuck beef, may need 2 hours for beef shank).

3) 15 minutes before beef is done, boil water in a large pot. Add pasta and cook while stirring occasionally for 3 minutes. Add napa cabbage and cook for 2 more minutes. Drain off most of the water.

4) Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce (making sure to remove the star anise).


Lu Dan

Soy Sauce Braised Eggs

1) Add eggs to a pot of cold water. Bring the water to a boil and reduce to a simmer. Cook for 12-15 minutes. Transfer eggs to a bowl full of cold water to cool.

2) Once eggs are not hot to the touch, peel them.

3) Heat the soy sauce mixture leftover from beef to boiling. Reduce to a simmer and add the peeled eggs. If the level of the liquid does not cover the eggs, make sure to rotate the eggs throughout the braising process. Braise for 30 minutes.