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Wondering what to do with all of those leftover thanksgiving cranberries? Braising with them has been a theme for me all this November. I have used this recipe successfully with a few different cuts of meat, but my favorite thus far is with short ribs. The meat comes out tender and the reduced braising liquid makes a delicious sauce.
- Preheat your oven to 300 degrees. Heat the coconut oil in a heavy-bottomed pot (ideally cast iron) and brown the meat on all sides. Turn off the heat, remove the meat, and salt it.
- Add the bone broth, cranberry juice, cranberries, cider vinegar, bay leaf and meat to the pot. The liquid should come up to about ⅓ of the height of the meat - if any less, add a little bit more broth or water. Making sure you have lid that fits tightly, braise for about 2-3 hours in the oven, checking periodically that there is enough liquid (you shouldn't have a problem if the lid seals well). It is finished when the meat is falling off of the bone. Remove and cover the meat, strain the liquid and reduce about ½. Garnish with fresh parsley.