Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she'll teach her student how to braise a chuck roast with tomatoes and red wine - perfect Italian comfort food, slow and fresh.Recipes: Braised Beef Served in 2 Courses: Ragu with Pasta and Sliced Roast Beef; Long Braised Green Beans with TomatoesStudent: Geoff Rubendall
JOANNE WEIR GETS FRESH carries forward the success of Joanne Weir's previous series with 15 brand-new half-hours featuring the award-winning and internationally admired cooking teacher, author, restaurateur and television personality. Joanne Weir uses her vast culinary experience and relaxed, down-to-earth approach to help viewers create healthy meals while highlighting the unique and vibrant flavors of fresh ingredients. JOANNE WEIR GETS FRESH follows Joanne as she forages at farms, ranches, farmers' markets, artisan butcher shops and local grocery stores to gather the best ingredients. Back in her home kitchen, Joanne teaches her students how to transform these ingredients into delicious, seasonal creations. Joanne's reflections and practical insights — often humorous, sometimes personal — inspire viewers to create and improvise meals from a wealth of fresh, market ingredients.