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ettw1225_11636948

Las Vegas, Nevada

Member since Feb 2009

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Reviewed Succulent Braised Pork

Feb 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

First time using my Staub and this recipe turned out great. Followed it to a 'T' except left out the parsley stems and added more carrots as others suggested. I did uncover the lid the last 15 mins and broiled for another 5 mins to thicken up the gravy and brown the top. Would definitely make this recipe again!"

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