protein

Lamb Belly Braised

Name: Lamb Belly Braised
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4 servings
Ingredients: 160 g (5¾ oz) lamb belly; 8 g guajillo chiles, destemmed; 1.5 g (about 1 tsp) chile de árbol, destemmed; 28 g (1 oz) carrots, cleaned; 22 g celery, cleaned; 26 g onion, cleaned; 2½ tbsp Mexican Coke; 1½ tbsp Negra Modelo; 3½ tbsp chicken stock; 1 tsp casero seasoning

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Prep

15 minutes

Cook

4 hours 30 minutes

Total

4 hr 45 min

Serves

4 servings

Braised lamb belly with tender pulled meat and golden edges after four hours in the oven

Tender, fatty, and a little smoky, lamb belly slow-cooked with guajillo chiles, Mexican Coke, and dark beer until it pulls apart with barely any effort. The uncovered final 30 minutes tightens the outside without drying it out.

Ingredients

160 g (5¾ oz) lamb belly
8 g guajillo chiles, destemmed
1.5 g (about 1 tsp) chile de árbol, destemmed
28 g (1 oz) carrots, cleaned
22 g celery, cleaned
26 g onion, cleaned
2½ tbsp Mexican Coke
1½ tbsp Negra Modelo
3½ tbsp chicken stock
1 tsp casero seasoning

Instructions

1
Season the lamb generously with casero seasoning on all sides.
2
Place carrots, celery, onion, and chiles in the bottom of a deep roasting pan.
3
Lay the lamb on top of the vegetables.
4
Pour in the Coke, beer, and chicken stock.
5
Cover tightly with foil and braise at 150 °C (300 °F) for 4 hours, or until the meat pulls apart easily.
6
Remove the foil and return to the oven for 30 more minutes to firm up the outside.
7
Rest before portioning.

Cook's Note

Check the liquid level at 2 hours, it should be about halfway up the side of the meat. If it's dropped too low, add a splash of stock. The meat is done when two forks pull it apart with no resistance. If it's still fighting you at 4 hours, cover it again and give it another 30 minutes.

Best Served With

Best used as filling for lamb barbacoa tacos. Also works plated over mole amarillo or mashed potatoes.

Why This Recipe Works

Lamb belly has fat threaded through the meat that keeps it moist through the long braise. The Coke and beer add sugar and acid that balance the richness. The chiles work into every bite through the braising liquid over those 4 hours.

Make It Yours

Add a chipotle or two for a smokier braising liquid
Swap Coke for orange juice for a brighter, fruitier braise
Add whole garlic cloves to the pan
Brush the meat with reduced braising liquid during the uncovered final 30 minutes

Leftover Strategy

Store in its braising liquid, it keeps the lamb from drying out. Keeps 4 days refrigerated. Reheat covered in a low oven at 150 °C (300 °F) with a splash of stock.

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Pairing

Negra Modelo (same as in the braise) or a medium earthy red wine. The richness of the lamb needs something with some body.