While braising might sound intimidating, there’s really not much to it (apart from some patience). You can braise meat in the oven or on the stovetop, as long as you have a pot that can be covered. Some favorites include beef or chicken, and veggie broth, white or red wine, vinegar, juice, or a combination of various liquids.
Before you get your braise on, brown the meat in a pan with some oil or butter and get a nice sear. Then add aromatics such as garlic or ginger, and top it all off with your desired liquid. Pop it in the oven or leave it covered on the stovetop, and in an hour or so you’ll be rewarded with fork-tender meat. Want to make it a full meal? Add some robust veggies like potatoes and carrots to the pot halfway through.
Although it’s mostly meat that gets all the braising love, you don’t have to limit yourself. Beans and sturdy veggies such as kale also turn tender and delicious with a good braise, although they obviously don’t need as long as meat does.
The great thing about braising is that it allows you to get really creative with cuts of meat that are usually cheaper. Need some inspiration? Check out this recipe for Chinese beer-braised pork belly, a classic braised lamb shank, or these savory braised white beans with sweet Italian sausage.
Sweet and sticky, this melt-in-your-mouth Beer Braised Pork Belly is simple to make and incredibly flavorful. Serve with potatoes, noodles, or rice. East meets West comfort food right there!
This dish is ridiculously easy to make, as the oven does most of the work! Braising turns this tough and often overlooked cut into the most tender, flavorful creation. Serve with mashed potatoes, buttered noodles, or mashed cauliflower.
This is the dinner to make when you feel like winding down and stirring something simple and comforting after a long day.