Get the latest Raised recipes from Group Recipes. http://www.grouprecipes.com/tag/raised BRAISED PORK STEAK WITH SPANISH RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Webb Estate in Grand Prairie, Texas in 1987. http://www.grouprecipes.com/107994/braised-pork-steak-with-spanish-rice.html BEEF BRAISED WITH MAHOGANY ONIONS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brooks Estate in Waxahachie, Texas in 1994. http://www.grouprecipes.com/107686/beefy-braised-with-mahogany-onions.html This is an incredible recipe that I ran across when going through my aunt's collection recently. She made this for us over the years and it is decadent. Great with mashed potatoes and a dinner salad. Enjoy http://www.grouprecipes.com/104948/burgundy-style-chicken.html Braised beef With Apricots This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rosenthal Estate in Amarillo, Texas in 1992. http://www.grouprecipes.com/101954/braised-beef-with-apricots.html BRAISED BEEF SHORT RIBS WITH CHOCOLATE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996. http://www.grouprecipes.com/101591/braised-beef-short-ribs-with-chocolate.html BRAISED PORK WITH PRUNES PEARS AND PEACHES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996. http://www.grouprecipes.com/101590/braised-pork-with-prunes-pears-and-peaches.html This is one of my favorite ways to cook lamb, slowly with wine, and it is literally bursting with flavor!! I like to serve this with simple couscous, or rice and mesir w'et, which I have posted!! Please don't be put off by the long ingredient list or time the efforts are worth it!! http://www.grouprecipes.com/98328/lamb-braised-in-red-wine.html This recipe comes from the Alexander Estate that I purchased in Heath, Texas in 1994. Enjoy http://www.grouprecipes.com/95836/braised-chicken-with-kumquats.html CARAMELIZED ONION WINE BRAISED BRISKET WITH GLAZED VEGETABLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Moody Estate in Mesquite, Texas in 1990. http://www.grouprecipes.com/94418/caramelized-onion-wine-braised-brisket-with-glazed-vegetables.html Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. As with most tough cuts, oxtail are best slow cooked for several hours. They tend to be fatty, so we like to cook them a day ahead, so we can chill them overnight and scrape off the fat from the top the next day. http://www.grouprecipes.com/90533/korean-braised-oxtail.html