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ust braised some lamb shanks and reduced down a mead with some chipotle powder as a sauce. Paired this with Rodenbach Grand Cru and was floored.
I was surprised at how light this was. For me braised lamb shanks are usually rich and heavy when the weather warms up. Are there any other slow dishes like this that can accommodat warm climates?
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If you like Mexican food, you should try doing a cochinita. If you have a slow cooker, line it with banana leaves and put in a 8-10lb bone-in pork shoulder roast. If you can find it, get some achiote seasoning and mix it with 2 cups of fresh lime juice (unless you can get seville oragnes), chuck in 2 chopped white onion and an habanero chile or two and top off with water. wrap the banana leaves closed and cook that for about 20 hours or so. in the mean time, take a red onion and thinly slice it, put it in a bowl with some salt and lime juice to cover and pickle the onion, it’ll be bright pink. the pork will fall apart because all of the connective tissue in that cut will break down into gelatin and will be the most succulent piece of pork you’ve ever had. Oh, and serve with a nice IPA and an habanero chile sauce.
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At what temperature would this cooking be going down?
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Wow, 20 hours??? May have to try that out.
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Low on the slow cooker, around 200 degrees or so, just below boiling.
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