Examples of Pairing Sides with Braised Meals

Discover tasty side dishes that perfectly complement your braised meals. Elevate your dining experience with these pairing ideas!
By Taylor

Exploring the Perfect Side Dishes for Braised Meals

Braising is a cooking technique that involves slow-cooking food in a small amount of liquid, resulting in tender, flavorful dishes. When it comes to serving braised meals, the sides you choose can enhance the overall dining experience. In this article, we’ll explore three diverse examples of pairing sides with braised meals that will inspire you to create a well-rounded plate.

Example 1: Creamy Mashed Potatoes with Braised Short Ribs

Braised short ribs are a rich and hearty dish that deserves a comforting side. Creamy mashed potatoes make for an excellent pairing, soaking up the delicious braising liquid and adding a velvety texture to your meal.

To prepare the mashed potatoes, peel and chop about 2 pounds of russet potatoes. Boil them in salted water until fork-tender, usually around 15-20 minutes. Drain and return them to the pot, then mash with butter, cream, salt, and pepper to taste.

Serve the braised short ribs over a generous scoop of mashed potatoes, and drizzle the sauce from the pan on top. The creaminess of the potatoes balances the robust flavors of the ribs, creating a satisfying dish that’s perfect for special occasions or cozy dinners at home.

Note: For a twist, try adding roasted garlic or sour cream to your mashed potatoes for extra flavor.

Example 2: Roasted Seasonal Vegetables with Coq au Vin

Coq au Vin, a classic French dish of chicken braised with red wine, pairs beautifully with roasted seasonal vegetables. Not only do the veggies add a pop of color to your plate, but their natural sweetness complements the savory flavors of the dish.

To create this side, choose a mix of vegetables such as carrots, Brussels sprouts, and sweet potatoes. Cut them into uniform pieces, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until they are golden and tender.

Serve the coq au vin alongside the roasted vegetables, allowing guests to enjoy the contrasting textures and flavors. The earthiness of the vegetables enhances the rich wine sauce, making for a delightful meal.

Variation: Experiment with different herbs like thyme or rosemary during roasting for added aroma and flavor.

Example 3: Polenta with Braised Lamb Shanks

Braised lamb shanks are a bold and flavorful meal, and creamy polenta serves as the perfect base to soak up all the delicious juices. This pairing not only rounds out the dish but also introduces a comforting, creamy element.

To make polenta, bring 4 cups of water to a boil and add a pinch of salt. Gradually whisk in 1 cup of polenta, reducing the heat to low. Stir frequently for about 30 minutes until it thickens. Finish by stirring in butter and grated Parmesan cheese for a rich flavor.

Plate the braised lamb shanks over a bed of polenta, spooning the braising liquid on top. The creamy texture of the polenta balances the tender meat, creating a wonderful contrast that is both filling and satisfying.

Note: For a cheesy twist, add some crumbled feta or goat cheese to the polenta before serving for an extra layer of flavor.