Slow-cooked Italian recipes...

[gomestar]

Originally Posted by burningbright

3. Cooking them just above 375 degrees makes the meat tougher but the sauce richer.

why not cook at a lower temperature and then remove the ribs and reduce the liquid on the stove to make the sauce richer?

I wouldn't add coffee or anything to the original recipe, but that's just me.

 

[foodguy]

Originally Posted by burningbright

Reading the comments beneath the recipe revealed some interesting suggestions:

1. Marinating the ribs in wine overnight before browning allows the acid in the wine to tenderize them more (sounds obvious).
nope. liquid marinades don't penetrate beyond 1/8 inch. furthermore, the "tenderness" brought by acidity is actually more like mealiness.

3. Cooking them just above 375 degrees makes the meat tougher but the sauce richer.

it's not either/or. It makes the sauce richer by reduction (more evaporation). You can accomplish the same thing by removing the meat from the sauce after cooking and cooking the sauce over medium-high heat with a lid off until you get the intensity you want.

 

[gomestar]

Originally Posted by gomestar

why not cook at a lower temperature and then remove the ribs and reduce the liquid on the stove to make the sauce richer?

Originally Posted by foodguy

You can accomplish the same thing by removing the meat from the sauce after cooking and cooking the sauce over medium-high heat with a lid off until you get the intensity you want.

 

[Mr Herbert]

does anyone have a ragu recipe i could use with taglitelle?

im looking for something which uses pork and beef (or just beef) in a brown sauce (i.e. no tomato)?