Food
February 5, 2018
How To Master The Art Of Braising
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.
Season and sear meat on high heat until it’s a rich brown color on each side. Remove to platter and reserve.
Cool pot, then return to medium heat. Add vegetables and fresh herbs. Cook until vegetables are tender.
Return meat to pot, on top of vegetables. Add enough liquid to reach halfway up meat. Bring to a boil.
Trace lid of pot on piece of parchment paper and cut out a circle. Place directly on top of meat in pot. Cover.
Transfer to oven for indicated time. Remove lid and parchment for last 30 minutes to let meat brown.
Transfer braised meat and vegetable to platter. Skim excess fat off the sauce. Bring to boil on stovetop and reduce until sauce will coat back of spoon.
This is the ultimate one-pot meal to serve a crowd. Guinness adds a deep richness to the sauce that complements the lamb and transports you to a cozy Irish pub.
Short ribs are a classic cut to braise. Sear the beef until it’s deep, chocolatey brown before braising. Spoon kimchi and sauce into a bowl and top with short ribs.
Get the recipe for Kimchi-Braised Short Ribs.
Vegetables like fennel are quick-braised, meaning still-cooked in liquid but for a shorter amount of time than meat and usually on the stovetop. This tart combines the brightness of oranges with the brininess of olives, plus a licorice hit from the fennel.
Get the recipe for Braised Fennel, Orange And Black Olive Tart.
Braising chicken, potatoes and onions in milk adds lip-smacking sweetness to this dish. The flavor is reminiscent of savory scalloped potatoes.
Get the recipe for Milk-Braised Chicken.
Stacey Brandford
House & Home February 2017
Lauren Petroff (props)