Mouthwatering BRAISED DISHES

These simple, flavor-packed suppers are just what the doctor ordered this winter

On chilly nights, there's nothing more satisfying than a steaming plate of pot roast piled over mashed potatoes. That said, we're always looking for new dishes that follow the same heartwarming formula, so we were thrilled to find the new cookbook Braised. It's filled with recipes featuring a variety of proteins

that are perfect for the cold days ahead. "At the end of the day, braising is simply a combination cooking with both wet and dry heat," explains chef and author Jenny GoycocheaMarker. "Searing the meat first adds tons of flavor, then adding liquid to gently finish the cooking process transforms tough meats into succulent, tender, fall-offthe-bone masterpieces." Try one of these meals tonight!

APPLE CIDER BRAISED PORK SHOULDER
Serves 6

4 to 5 lb. bone-in pork shoulder roast
2 tbsp. neutral oil
2 cups apple cider
2 cups chicken stock
2 tbsp. Dijon mustard
1 tbsp. dried minced onion
3 sprigs rosemary
4 sprigs thyme
1 garlic bulb, top sliced off
2 slightly tart apples
1 red onion, peeled and sliced

1. Trim pork roast of excessive fat. Pat dry and season. Chill uncovered in fridge 8 hrs. Remove 1 hr.before cooking.