Braising: The Perfect Way To Cook In The Winter - Made Easy
As I was enjoying a fine lunch today with a good friend, I was reminded how truly wonderful foods can be when slowly braised for many hours. For me, braised foods equate to the quintessential comfort food. Braising is a wonderful way to cook when entertaining a few guests, and, IT’S EASY!
I believe the concept of braising is rather daunting to some. In this article I’m going to share the basic, uncomplicated, principles behind braising, as well as an example of a classic braised dish.
Photography by: David Blaine
The concept of braising is dependent on heat, time, and moisture with the purpose of breaking down, or making tender, meat. In order to braise effectively, it is highly recommended to have a large covered pot or dutch oven. I’m a big fan of the dutch ovens from Le Creuset.
The basic principles of braising are as follows:
- Heat the cooking vessel and add a medium, typically oil
- Sear the meat for a few minutes on all sides to brown it and lock in the juices
- Remove the meat and add some aromatics
- Add acidic element
- Return meat to pot
- Add cooking liquid
- Cover with lid
- Slowly cook from 2-4 hours in oven
Principle #8 is why I like braising for entertaining. It allows you to have the main course completed before your guests arrive so you can be a proper host and socialize as opposed to slaving away in the kitchen.
Some examples of classic braised foods include Coq au Vin (chicken with wine), Osso Buco (braised veal shanks), and beef short ribs. Following is the typical approach I take to preparing Osso Buco.
- Heat your dutch oven over medium heat
- Add 4 T. olive oil
- Season meat with kosher salt and pepper and add meat to pot, browning on all sides for 6-8 minutes total
- Remove meat to platter
- Add aromatics, including one chopped onion, one chopped carrot, and two chopped celery stalks and saute for ~5 minutes - also known as mirepoix (mira pwa)
- Add some Herbes de Provence (or thyme and oregano) and a bay leaf
- Stir in 1 T. tomato paste for a minute or two
- Return meat, with accumulated juices, to pot
- Add enough braising liquid until meat is almost completely covered - I like a combination of beef broth, red wine and cognac
- Cover dutch oven and braise in oven at 325 degrees for 2 1/2 - 3 hours
At the conclusion of this process, you will have fall-off-the-bone tender meat, with a fantastic gravy. I recommend serving mashed potatoes and the vegetable of your liking alongside.
There’s nothing quite like warm comfort food in the Winter.
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