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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.

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