Braising is a cooking technique that combines both dry and wet heat to transform tougher cuts of meat and hearty vegetables into tender, flavorful dishes. This method involves first browning the food in fat, followed by slow cooking in a liquid, which allows the flavors to meld beautifully. Let’s explore three diverse examples of braising to see how it works in practice.
Braising is a fantastic way to cook tougher cuts of meat, such as beef short ribs, which become melt-in-your-mouth tender when cooked slowly.
In this example, you’ll start by seasoning the short ribs with salt and pepper. Then, in a large Dutch oven, heat some olive oil over medium-high heat. Sear the short ribs on all sides until they’re browned, which takes about 4-5 minutes per side. Once browned, remove them from the pot and set aside.
Next, sauté chopped onions, carrots, and celery in the same pot until softened, usually around 5-7 minutes. Add minced garlic and cook for another minute. Deglaze the pot with red wine, scraping up the browned bits from the bottom, and let it simmer for a few minutes.
Then, return the short ribs to the pot, add beef broth to cover the meat halfway, and toss in a few sprigs of fresh thyme. Bring the mixture to a simmer, cover, and transfer it to a preheated oven at 300°F (150°C) for about 2.5 to 3 hours.
The result? Tender, rich short ribs that are perfect served with mashed potatoes or polenta to soak up the delicious sauce.
Braising isn’t just for meats! Vegetables can also benefit from this technique, as we see in this delicious side dish that pairs wonderfully with roasted meats.
Start by slicing a head of green cabbage into wedges. In a large skillet or Dutch oven, cook diced bacon over medium heat until crispy. Remove the bacon, but leave the rendered fat in the pan. Add the cabbage wedges to the pan, cut side down, and let them brown for about 5 minutes.
After browning, flip the wedges and add sliced apples, a splash of apple cider vinegar, and just enough chicken broth to cover the bottom of the pan. Sprinkle with salt and pepper and return the bacon to the pan.
Cover the skillet and reduce the heat to low, allowing the dish to braise for about 30-40 minutes until the cabbage is tender and the flavors meld. This creates a savory-sweet dish that’s perfect for fall dinners.
Braising chicken thighs is a great way to infuse flavor while ensuring that the meat stays juicy and tender.
Begin by seasoning chicken thighs with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes. Flip them over and cook for another 3-4 minutes, then remove from the pan and set aside.
In the same skillet, add chopped onions and cook until translucent, followed by minced garlic. Stir in diced tomatoes (canned or fresh), pitted olives, a tablespoon of capers, and some dried oregano. Add a splash of chicken broth, then return the chicken thighs to the pan, skin-side up.
Cover the skillet and let it simmer on low heat for about 30-40 minutes. The chicken will absorb the flavors of the sauce, and the skin will remain crispy.
By exploring these examples of what braising is and how it works, you’ll be well on your way to mastering this versatile cooking technique. Happy cooking!