Food editor Kristen Eppich shares a step-by-step guide to better braising.
I love being asked what my favorite method of cooking is because the answer is easy: braising. Why? With very little effort you can develop rich, crave-worthy flavors. Braising requires only a little bit of preparation, then your pot is tucked into the oven where the real work happens. It also tends to call for inexpensive cuts of meat; by cooking them low and slow, they become so tender you can often break the meat apart with just a fork. And I’ve saved the best reason until last — that lovely, warm aroma that fills the house on a lazy, braisey Sunday.
Get my guide to braising below along with my favorite braising recipes for hearty winter meals.