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In Praise of the Braise




Source of Recipe


Internet


List of Ingredients




Braising is a method of cooking food in a small amount of liquid in a covered pan. Whether done stovetop or in the oven, it’s always done slowly. Ideal braising candidates are beef short ribs; pork shoulder; and veal, pork, and lamb shanks—all meats that start out fatty with an unforgiving texture. (We call them “bistro cuts” because they often show up on the menus of those homey and intimate French venues.) The moist-heat treatment loosens the fibers and makes the fat meld into the meat, creating tender cuts that yield to a butter knife. Braises begin with browning of the meat to create a flavorful crust and render excess fat. Onions, garlic, carrots, and a little wine or broth are added—as well as some flavorings, such as herbs. You might add a few flourishes, but it wouldn’t do to fuss too much; the rustic nature of braises is part of their appeal.


Recipe