***Since this post is linked up to my skill share class, I am skipping my usual rambling rants and going straight into the recipe. However if this is your first time here and would like to get to know me a little bit better (because I like to be wine’d and dine’d first) check out my other posts (Such as this Healthy-errrr Pho or Easy Breakfast stuffed poblano peppers)
Click here to see a trailer of my skillshare class, and if you like what you see, please enroll!!! Plus, skillshare has SO many great classes to offer. Interested in food blogging? food photography? food styling? Things other than food? This is where you can get all of that first hand knowledge from people like both you & me. Open your horizon to the endless possibility of new beginnings, skills, jobs & hobbies.
Now…. Let’s go straight into the recipe…..
Braising is a method where the meat is browned in some fat (I use oil here) and then cooked for a lengthy amount of time in liquid which in turn will reduce some of the fat and the fibers of the meat will soften and basically fall apart. This enhances the meat flavor and gives the most mouth watering texture to your meat. This is probably my favorite way to cook red meat!
For this recipe I use my single crust pie recipe, preheating the oven to 425 and baking for 25-35 minutes or until the top of the crust is a golden brown color. I like to use milk to brush on the top of this pie for more of a matte look however you may use an egg wash as well (which in turn will create more of a shiny appearance).
Click here for the single crust pie recipe
**I also have just a braised short rib recipe that you can find here if you are wanting to skip the pie part. Or if you are wanting to make a braised short rib taco, click here to see that one!
Made this “bad boy” for the family. Of course used your skill share video to walk me through it. OMG- what a hit!!!!!You’ve hooked me. Can’t wait for your next video. Hurry……..
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