LarrysBackyard
Assistant Cook
- Joined
- Jul 5, 2012
- Messages
- 32
I'll basically be using the Cooks Illustrated recipe.
It calls for a sear, braise in sauce for 90 minutes, and then back on the hot part to crust up the sauce a little.
I've never done 'em before, so if anyone has any advice, I'd love to hear.
It calls for a sear, braise in sauce for 90 minutes, and then back on the hot part to crust up the sauce a little.
I've never done 'em before, so if anyone has any advice, I'd love to hear.