Citrus And Fennel Braised Recipes

CITRUS AND FENNEL BRAISED

Citrus and Fennel Braised image

Provided by Heidi Julavits

Time 5h

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

2 tablespoons fennel seed
3 bay leaves
1 orange, sliced
8 cloves garlic, roughly chopped
6 sprigs savory
1 stick cinnamon
1/2 cup olive oil
1 5-pound beef eye-of-round
7 large Spanish onions, sliced
1 28-ounce can tomatoes, tomatoes crushed by hand and juice reserved
1 bottle dry red wine
1 bottle dry white wine
Kosher salt and freshly ground black pepper

Steps:

Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil. Add the meat and rub to coat. Cover and refrigerate overnight.
Wipe the marinade ingredients from the meat and reserve along with any liquid. In a braising pan fitted with a lid, heat the remaining olive oil over medium heat. Sear the meat well on all sides. Transfer to a plate. Add the onions and sauté until they begin to caramelize, 10 to 15 minutes. Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes. Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
Preheat oven to 300 degrees. Add the wines to the pan and bring to a boil. Simmer for 5 minutes. Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid. Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance. If necessary, continue to cook until tender, checking every 10 minutes.
Transfer the meat to a platter. Pass the braising liquids and solids through a food mill and return them to the pan. Season to taste with salt and pepper. Add the meat to the pan and let cool. Cover and refrigerate overnight.
Preheat oven to 300 degrees. Reheat the pan, 30 to 45 minutes, until heated through. To serve, thinly slice using a very sharp knife. Spoon some of the braising liquid over the top. If desired, serve with creamy polenta or mashed potatoes.

Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 31 grams, Carbohydrate 35 grams, Fat 52 grams, Fiber 8 grams, Protein 85 grams, SaturatedFat 16 grams, Sodium 2290 milligrams, Sugar 15 grams

ORANGE-BRAISED FENNEL

Orange-Braised Fennel image

Provided by Sunny Anderson

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
3 fennel bulbs, trimmed and each cut into 6 wedges
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

Steps:

Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

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