Photo by Donna Turner Ruhlman
My book Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook is published today, February 10. To celebrate its arrival I am giving away five signed copies.
How to Braise is the second in a series of technique-based books (the first was How to Roast). Like its predecessor, this book is short on recipes (25 or so, including the Orange-Braised Duck Leg, pictured below) and long on nuance. It includes finished shots by my wife, Donna, of every dish and many process shots of how dishes, such as a Lamb Tagine, come together, how the Braised Pork Belly Lettuce Wraps should look, or just a beautiful image of braised fennel and baby radishes.
When you know technique, you need to rely less on recipes. When you know technique, cooking is easier and more efficient and more fun. (What exactly is braise, anyway? Exactly.)
To enter this giveaway, please name your favorite braised dish in the Comments section below (I can ship only to U.S. addresses, alas).
Entries close at midnight Eastern Time Wednesday and winners will be announced Thursday.
Good luck, and happy cooking!
If you don't want to rely on mischievous fate, you can buy How to Braise on these sites:
© 2015 Michael Ruhlman. Photo © 2015 Donna Turner-Ruhlman. All rights reserved.
Braised leg of lamb, is the best, for sure.
I love lamb shanks braised in red wine!
Cider braised pork belly!
Beef Short Ribs!
As I am of Pakistani decent I have so many. But if I have to pick one I'd say it's my mother's
'braised goat with curried cauliflower and cilantro'. The meat falls off the bone and the tender caramalized cauliflower is the perfect match for the goat 🙂
Can't wait to read the book!!! Yay!!!
Beef Bourguignon!
Bourbon barrel aged stout braised short ribs.
Braised beef in red wine
short ribs!!!!
Pork Shoulder Cassoulet, beans pork and warmth.
Braised pork belly.
lacquered short ribs
Sunday gravy with meatballs, pork and sausage.
Braised short rib beef stroganoff.
Braised Spareribs
BBQ ribs are my favorite braised dish. I actually used to boil the meat initially for ribs when I first started cooking as I didn't know about braising. Terrible!
Beef short ribs
It's a toss-up between braised chicken, biscuits and gravy and pork shoulder for tacos or pulled pork!
I can't wait for the continuation of this series, keep up the great work Michael and Donna!
Korean Braised Short Ribs (my step-mother is Korean so I have a great teacher) 🙂
Braised short ribs falling off the bone!
I love to braise pork loin in chicken broth with sage and thyme. I use store-bought boxed broth flavored with granulated garlic poured into my roaster then add the sage and thyme rubbed loin. Cover and cook at 225f for an hour before checking doneness and texture. Then check every 30 minutes until it is just an the verge of falling apart. It can take as much a 3 hours depending on the size and density of the pork. To finish I pull the roaster uncover and let it rest in the pan on a wire rack for 20 minutes more.
Coq Au Vin!
Short ribs!! Yum
Braised veal cheeks.
Sweet and Sour Braised Brisket With Cranberries and Pomegranate. It's the best.
I love braising alligator tail with tomatoes, homemade stock, and Cajun spices and then serving it over rice!
Beef bourignon!
Jewish brisket with onions.
Pork shoulder over night in the oven in a dutch oven. slow and low at 250dF
Braised Oxtails in red wine!
Braised Greens
Vietnamese lettuce wraps with braised beef ribs.
Lamb stew
Lamb shanks
I love braised octopus. It's simple cheap and delish!
Korean braised short ribs, aka galbijim.
Garlic braised beef shanks.
chicken legs with garlic and onions
Beef stew.
My entry for a signed copy:
My mom's braised chicken and chick peas with tomato and maggi sauce
shanks of any critter.... come to think of it, I believe I have some venison shanks in the freezer, with a bit of red wine, garlic and herbs - it maybe what's for dinner.
I live in Appalachia, so while I am on this cleaning-out-the-freezer effort, I am also thinking "les petites bêtes au vin"
...and maybe 40-clove garlic chicken... does that count? I do not know as I do not have Ruhlman's 'How to Braise..." maybe that will have all the answers!
Short ribs braised in stout
Short ribs 🙂
Braised oxtail and pumpkin with chickpeas over couscous!
Beer braised chicken thighs with caramelized onions over a bed of egg noodles!
Eastern North Carolina Pulled Pork (Shoulder) BBQ. 13 years at Duke University and I've been hooked ever since.
Osso Buco
I love a good lamb tagine and make one with prunes fairly often. I look forward to reading your take on tagines, and so much more!
One of my best friends turned me on to braised Belgian endive. Absolute heaven!
Short ribs
Braised short ribs, in a red wine, unsweetened chocolate, fresh herb reduction sauce, with spiced candied hazelnuts.
Oxtail ..... unctuousness defined
Can't define without looking up, but know it needs moist heat in saute pan. 🙂 Do know that the best braised dish I ever had was a braised spinach at a sweet restaurant in Pasadena. Fell hard for spinach that day. Very hard! 🙂 Congratulations on your new book. Very excited for you and your lovely wife! Salud!
Osso Bucco!
Jackfruit curry .
Couldn't name my current favorite. Need the book to find my "new" favorite.
Short ribs in dark beer. The best!
Veal shank
Short ribs!
jeez, that's like having to name your favorite child! my current fave is milk-braised chicken. UNbelievable. i'm a fan of the Belgian staple Carbonnade. And rabbit braised in wine. and… and….. and….
Braised root vegetables and cabbage with fall fruit by Alain Ducasse.
Braised salted mustard greens with pork belly.
My favorite is lamb shanks in a red wine sauce.
Lamb shanks always feel like a treat.
Of all things, I love a coffee braised brisket. Delish!
Beef shoulder pot roast, with various different braising liquids
Chuck roast braised in a tightly sealed container with a small amount of liquid
Korean short ribs
Pork shoulder, apples, cider vinegar, onions, shallots.
Braised pork belly - Chinese style
Gotta go with short ribs.
Nothing beats a big brisket braised in red onion, red wine and brown sugar.
Lamb shank with dark beer treatment touch with miso sansho.
Braised pork shanks.... yum!
Lamb shanks!!
Brisket braised in stout, sweet onions and carrots.
Osso Bucco is fabulous!
Beef short ribs
Chicken legs with tons of garlic
red cabbage with apples and bacon
I married into a Greek family, so braise a lot of lamb - but I also like to do a nice beef tongue.
Does confit count (Guess I need to read the book)? If not, then I guess short ribs. Congrats on your new bok.
Beef short ribs - awesome!
My grandmother's braised pork ribs. Never tastes the same when I attempt them!
My favorite braised dish is the one I cooked most recently, so that would be veal breast.
Braised short ribs
Beer braised corn beef
beef short ribs braised in guinness and red wine
veal Osso Bucco
Oxtails!
Posole, with braised pork shoulder.
Beef Bourguignon!
Indian-Spiced Chicken
Oslo buco is the ultimate braised meal!
Braised chicken! Browned in a hot skillet then slow cooked in the oven. Yummy!
Coq au Chardonnay. Creamy, toasty, and soooooo tender.
Braised short ribs!
Red wine braised short ribs.
chinese braised short ribs!
Braised Short Ribs
Osso bucco! I love Making of a Chef and have reread it several times. I'm anxious to read your new book!
Pork osso buco anyone?
Tender, gooey oxtail.
The lowly but delicious braised pork shank
Braised Lamb is my favorite dish.
Italian pot roast, aka Stracotto
Just graduated Culinary school,and have been cooking professionally for about two years now. I can't wait to read this book and learn some new tricks. (Pan seared, slow cooked deliciousness).
Braised Beef with garlic, tomatoes, carrots and whatever else I have in the fridge.
Braised Beef Short Ribs with garlic.
Any difficult beef part, braised in Guinness.
Osso bucco is my favorite!
Pork adobo, with lots of brown sugar and garlic.
I can honestly say when I first discovered braised short ribs, all other foods went on vacation for a while, and roasted quail would never know of this new food mistress.
braised duck in a gooey dark fig chutney or gooey marmalade caramel sauce served with basmati rice
Short ribs!
Shredded beef carnitas braised in root beer with ancho peppers!
Lamb shanks!
I can't pass up the classic Julia Child's Beef Bourguignon
Beef chuck with tomatoes and garlic.
Beef bourguignon
Both parents taught school and dad got home first with all four of us kids; by default, he was the cook. A braise in its simplest form (for us) was a hunk of protein (usually cheap cuts) seared off and braised slowly in wine/water/ or whatever stock was leftover. Most often accompanied by carrots, celery, onions, potatoes and something from the herb garden out back. This way we we all had time to complete chores and do homework together and be ready to sit down as a family when Mom got home two hours later.
Osso Bucco, definitely!
Nom Nom Paleo's braised cabbage.
Short ribs with red wine!
Braised Short Ribs--Started with an Anne Burrell recipe and been tweaking it ever since.
Shortribs!
Short ribs!
Sauerbraten with spaetzle.
My favorite is making Kalua pork which I then use to make tacos. Just wonderful smoky flavor!
Duck legs with fennel
Chianti Braised Short Ribs
Lamb Shank
I love Korean braised short ribs!
I make a fantastic Spiced Brisket. My love for this recipe andy Le Crueset Dutch oven know no bounds.
I've only braised one thing, beef shanks. I used the french laundry cookbook's braised short ribs method with the red wine marinade, then reduced the braising liquid and added balsamic vinegar to sass it up. The whole house felt different, almost like a noble guest was present, and the satisfaction associated with preparing it is leagues above any other cooking method I use regularly.
Only side I could manage after painting the kitchen while it was braising was toasted bread and Plugra. Although they would have been welcome, I did not miss vegetables.
Without fail I think about braising every day now since I made those shanks a month ago.
Osso Bucco
Braised short ribs - our own riff on your recipe in Twenty. But really, if I braise anything at all, the husband is happy. 🙂
Short ribs
Gotta go with pork shank.
My favorite dish to braise is beef tongue with Morrocan spices and root vegetables in chicken stock and white wine. After 3-4 hours it is amazing and tender.
Duck legs
Asian Braised Short Ribs, it's what's cooking now in my kitchen! Yum!
RIBS! And today's my birthday!
Beef Rendang, or as I like to call it, Malaysian Pot Roast with an Attitude
Lamb shanks are my favorite thing to braise
What I am have on the 14th -- osso bucco!
The only thing I can reliable braise is when I attempt to stir-fry and the temperature on my home range is never hot enough! At that point what I have is an accidental braise...
Beef cheeks.
Lamb shanks
Oven-Braised Corned Beef. Yum. Sliced thin and served on Kings Hawaiian Bread. (I know, I know. Just try it sometime!)
Short ribs...over polenta...paired with syrah.
Braised brisket
Braised endives with a slice of ham hummmmmmm! I am hungry just thinking about it
Lamb shanks.
Beef brisket
Braised short ribs are hard to beat.
Osso bucco
Hard to narrow it to one: still love old-fashioned Yankee pot roast, love Vietnamese caramel-braised scallops, used your pork belly braise for the first time last week and loved it.
But to pick one? Lamb shanks braised with red wine.
Braised country ribs with tomato vinegar sauce
Braised lamb is always a treat, as is a braised beef dish with all this ugly winter.
Braised wild boar with creamy polenta and demi glaze
Beef bourguignon with plenty of mushrooms!
Duck legs - I rub them with salt, brown sugar, pepper, ground cloves, and cayenne. Let this dry rub rest overnight. Brown an onion and some carrots; add dry marsala and crushed tomatoes; add the duck legs and braise at 325 until tender. Remove the legs; when cool enough to handle, take the meat off the bones and shred. Skim the fat from the braising liquid and add the shredded duck meat. Bring all to a simmer and serve over farfalle.
Lamb shank
I'm pretty partial to carne adovada: a great way to make sumptuous, spicy pork shoulder.
Lamb shank
Favorite braised dish is lamb shank.
A turkey osso bucco I make with turkey thighs. Thanks for the giveaway.
So many good choices, but... gotta go with lamb shanks braised in a 60-40 mix of homemade stock and red wine, mirepoix that had sauteed to get a little caramelization started, pitted green olives, bay leaf, and a few cloves of garlic. When done, garnish with a little lemon rind and parsley, then serve over rice, noodles, or mashed potatoes. Actually, you could serve this over a shoe and it would still be good.
Short ribs!!
Braised beef short ribs!
Love braising meats, but either leeks or Belgian endive go through an amazing transformation with braising.
Kalua Pork from Nom Nom Paleo
I'll pretty much take anything braised, but currently I'm loving chicken braised with carrots, leeks and sherry. Book sounds fabulous!
Oxtail! Love it braised with tomatoes and bacon and other yummy things!
Venison shoulder!!!
I love braising short ribs in red wine with Mexican dried chiles and some cocoa nibs. Thank you for the giveaway!
Lovely, simple braised lemon potatoes are a welcome relief at the end of a long work day. Sometimes the simplest dishes prove the most powerful.
I grew up part of my life in the Philippines, where our housekeeper Remi made a meal called adobo. It had chicken and vegetables cooked in soy sauce and served with steamed rice. She would always scramble an egg in the rice for me and my brother. I loved it.
My favorite braised dish is pork shoulder braised in yellow mustard and apple cider vinegar, shredded and served as a sandwich on a kaiser roll with Apple cabbage slaw.
Salsa verde-braised pork shoulder: Tomatillos, garlic & onions make a great sauce that works as a stand-alone dinner and is also perfect in tacos.
Ragout de Boeuf Flamande...one of the dishes we made back in 1978 when I was able to take a few Cordon Bleu Classes in London.
Braised leeks!
Sear to release the sugars in the food called a Maillard reaction. Then liquid added to about 2/3 cover usually with some wine and or vinegar cook at a lower temp covered till you can cut meat with a fork. Make a sauce or gravy out of liquid. Any kind of lamb is my favorite.
Short ribs. Yum.
Braised Oxtail. Yum.
TA
Oxtails, like my momma used to make.
Osso bucco- Yummy!
Braised short ribs. Hands down.
Braised short ribs
Right now my favorite thing to braise is brisket. Anne Burrell has a balsamic braised version that was a hit at my holiday party.
Braising is slow-cooked goodness, infusing deep flavor throughout the dish. Chicken braised in red wine.
Short ribs in red wine
Osso buco.
I don't know nearly as much about braising as I'd like - all I've tried myself so far is pot roast, but it was great!
Braise jeebus! Braised rabbit...so good. wabbit season!
Pork in green chilis
Zinfandel of beef!
Favorite braised dish…Puerco (Cochinita) Pibil. Slow braised pork shoulder in a sauce of achiote, citrus, and habañero!
Coq au vin!
Started out with Braising ribs in dr pepper as my favorite now I would say it has to be braised short ribs adopted from Ruhlman's 20.
braised chuck roast with various vegetables -can be as fancy or as simple as desired but always perfect for the winter!
Rabo de toro (oxtail) braised in red wine, sherry, stock, and soffrito. Served with whipped Yukon gold potatoes and sauteed spinach and pinenuts!
Hands down, beef bourguignon. Unless maybe pork roast & sauerkraut, and then there's paprikash ... or, no, wait - beef bourguignon, for sure.
Korean short rib tacos
I take it back - I meant to say: beef cheeks! That's my final answer.
Persian braised lamb shank with lentil rice.
Carne Adovado!!! In a taco with queso, lime, and pickled onion it can't be beaten!
My favorite braise is Cheating Pulled Pork Shoulder, which is what I call it when I combine an hour of heavy smoking over a grill at night with putting the shoulder in a covered Dutch oven at 225 overnight. What emerges in the morning is a glorious fall-apart piece of meat complete with drippings for sauce or other applications. Best of all is the effort of it--effectively none, but still allowing you to get a good night's sleep and have fresh homemade pulled pork for your lunch guests. Also, since it's pork shoulder, it's super easy on the wallet.
*Adovada
Short ribs, hands down 🙂
Short ribs.... bone in w/ deboned...bone flavor, more meat, less fatty tissue tangling
Sardinian hare stew, braised with red wine!
Short ribs!
Braised pork loin
Chicken leg tagine!
Definitely braised short ribs in a simple teriyaki marinade served with steamed rice and lightly pickled vegetables - yum!
Braised lamb shanks from Twenty. I've purchased countless copies for friends and family.
Love me braised short ribs!
Braised Guinea pizzle with pickled pig balls.
A triple pork ragu made with pork shoulder, Italian sausage and bacon - served over polenta. Yum!!
Korean style pork shoulder with aromatics, doenjang bean paste, kochujang chili paste, and Sprite for pulled pork sliders with Asian slaw.
Short ribs
Lamb shanks
Sarma, my mother-in-law's wintery dish from Serbia: fermented cabbage leaves stuffed with ground veal, pork and rice; braised for three hours in chicken stock. A peasant dish that captures all the winter techniques of preserving greens, making gelatinous stocks, and combining flavors through braising. Intense umami, and just down right comforting.
Short ribs and leeks (separate dishes not together
Turtle. For Mardi Gras turtle soup!
Duck legs braised in stock and red wine with root vegetables like carrot and turnip, definitely including onion and garlic ... and olives added near the end.
Lamb shanks braised in red wine, served with ratatouille and polenta. Easily a last meal option.
My favorite braised dish is posole stew with pork. My favorite New Mexican restaurant here in San Francisco serves it in tiny little tasting-size portions alongside other dishes, and it inspired me to learn how to make it at home. So good!
Short Ribs braised in Ginger Beer, Garlic, & Kimchi Liquid
Short Ribs braised in Ginger Beer, Garlic, & Kimchi Juice
Short Ribs braised in Ginger Beer, Garlic, & Kimchi
Woops. Triple Post - disqualified on account of loading the deck.
That Lindsay is a cutie patootie.
My favorite braised dish is Coq au Vin. I hope to win this book to Increase my Ruhlman library and knowledge of the culinary arts.
I love a good beef stew with some hearty root vegetables. I'd love to expand the braising ideals with the influence of this book!
I have made a dish for years that is a favorite in our house. It is a pork and artichoke recipe. I really look forward to this book, as my Mother always braised foods and that is what I grew up knowing.
Adele
My favorite is braised beef brisket cooked in the oven with wine or beer with aromatics and herbs, allowed to rest one day in the fridge and served sliced and warmed with reduced braising liquid and horseradish cream sauce.
short ribs!
It may take several hours to make, but nothing other than Julia Child's beef bourguignon!
Osso buco with celery root puree.
Braised Colorado lamb shanks with root veggies served with Paparadelle! Yum!
Braised grouper collars. Best I've made is from yellowedge grouper.
Beef cheeks. Absolutely.
braised chicken with some chickpeas for tagine!
ossobuco
Jacques Pepin's braised lamb shanks
Beef short ribs braised with red wine!
Moroccan tagines of any sort. The aroma of all those wonderful warm spices fill my home with reminders of wonderful people, places and meals far away....
Short ribs with Guinness
Braised lamb shanks with gremolata. Add some duck fat roasted potatoes because we only live once 🙂
Chicken, cut up and braised in reisling or gewurtz with celery, onion, carrots and potatoes. Maybe a shot of cream at the end. Velvety. 🙂
It used to be short ribs before the Sous vide machine.
Now the best braise is beef cheeks in red wine.
Braised pork shoulder....fresh herbs, apples, carrots, celery and onions, braised in my homemade pork stock, with some red wine.
I love to braise pork in a combination of veggie stock, jalapeños, serranos, poblanos, onions, garlic and Shiner Bock for a very spicy pork chili verde.
I have to go with braised lamb shanks. It's my favourite meal when I buy 1/2 a lamb. Congratulations on the book!
Brisket, on Passover, surrounded by friends and family
You're the osmosist with the mostest.
Put me down for my wife's secret recipe for Chinese braised pork belly. I know there's some star anise and rock sugar, but she's very evasive when I try to wheedle the other ingredients out of her.
I definitely haven't mastered the art of braising, but I've eaten some delicious braised root veggies (I particularly liked the carrots and turnips)!
short ribs!
Either Cholent or classic Chicken alla Cacciatora.
Braised duck legs in the style of Coq au Vin!
Short ribs. Love them!
Pot Roast! Not very exciting but delicious. I need the book to expand my horizons!
Lamb necks done osso buco style, reheated slowly a few days after the initial braise, over some Porcini risotto Milanese. If I am lucky a Brunello that has been breathing for an hour is there as well.
The short ribs from Twenty!
The crispy braised chicken thighs from Ad Hoc at Home.
Braising requires one to brown or sear meats and vegetables in a small amount of fat and then slowly cook them in a small amount of liquid in a covered pan. I want to learn more so I can perfect this technique.
Hands down, short ribs.
My Moroccan style chicken.
Tagines! Love the aromas, the flavors, the uniqueness.
Chili. Beef with onion and peppers, seasoned with cumin and paprika. Other ingredients as you feel like it.
Chuck roast with porcini mushrooms and onions. Puree the veg after cooking slice meat and ad it back in. That on mashed potatoes maybe some truffle salt depending on the mood is just good eating.
Braised lamb neck tacos. Lamb neck seasoned with salt, a little sugar, and warm eastern spices like star anise, clove, cinnamon. Braise in a small amount of sake, water, whatever, for 4 hours or so. Cool and save the lamb fat for later. Shred, then crisp up in a pan of hot oil with some cumin, coriander, and paprika/chili. Make a quick pico and serve the lamb in a corn tortilla with pico and hot sauce. Salted radish on the side.
Braised pulled pork shoulder, I would love to expand my abilities such a great way to cook in the winter
beef brisket from an old recipe that my Nana used to make.
Braised Beef short ribs. Just thinking about it now makes me want to make again very soon.
pork shoulder, shredded when done, then buns, the pork and some pickled veggies.
Braised goat or beef shank. It's a Pakistani breakfast dish called Nihari. You eat it with buttered naans. Delicious way to start a day!
Short ribs!
Veal cheeks.....to die for!
My favorite braised dish is Roast Beef Po Boys!
Brown a chuck roast in oil.
Add water or stock with aromatics celery, carrots and onions thyme a bay. Put in 250 Oven for 8-10 hours.
Let cool in liquid in fridge.
When ready to eat. Slice the beef and strain the stock. Thicken the stock with roux to make a gravy add two chopped garlic cloves to gravy.
On French bread add mayo and lettuce and tomato.
Add slices of beef reheated in the gravy. The gravy should be thick so it sticks to the meat in the sandwich but don't have so much gravy so the bread is wet like an Italian beef.
Malaysian beef braised in coconut milk
I'd have to say that Braised Beef Short Ribs is my first love.
Whole chicken cooked in a Dutch oven --with coconut milk, lemongrass and star anise.
Chivo guisado (braised goat, Dominican style)
Shanks. Every type that I have tried (no, I haven't tried anything rare - just the run-of-the-farm varieties). It doesn't seem to matter what the meat is, as long as it is braised well. Drool.
Beef braised in Barbera....My Italian nonna's best dish. But for the sake of family diplomacy I'll say a very close second is beer-braised kielbasa and sauerkraut from the Polish side of the clan.
Braised short ribs have become a monthly (some times more) staple in our house thanks to "Ruhlman's Twenty".
Braised Lamb Shoulder (Indian Style)
With out doubt Ossobuco .
One of my favorite dishes has to be elk roast. I have a little cooking experience, so I can make the beast great, but braised with baby carrots, shallots, thyme, and maybe a purple potato, or maybe change it up with some berries and ademi glas, then pan gravy over that meat & potatoes!! Homerun.
It's nearly impossible for me to pick a braised dish, so I'll go with braised dish I made most recently: Cassoulet.
I made the garlic sausages myself with pork from a half-pig I bought from a local farmer. Also used whole slab bacon from that same pig, cut into lardons and rendered. I quartered and salted a duck and used that seared in the pot rather than pre-confiting it. The carcass of the duck was used to make stock for the braising liquid.
This was my first cassoulet and it far exceeded not only my expectations, but my hopes for what a good dish it would be.
Can't edit my post, but what I meant to say was "It's nearly impossible for me to pick a FAVORITE braised dish" etc.
There are two types of braising 1) browning a product first then cooking the browned (caramelized) product in in liquid which comes to only 50% or less the depth of the product; covered and cooked in an oven or over a stove; and 2) without browning or caramelizing by using a medium heat or less, and adding liquid to cover 50% the depth of the product. In the latter case where a chicken is braised with out browning is known as chicken friccassé. So in conclusion braised is best describe as a slow cooking with lesser volume of volume of liquids. "A perfect method for fall off the bone flavor and delicious."
There are two types of braising 1) browning a product first then cooking the browned (caramelized) product in in liquid which comes to only 50% or less the depth of the product; covered and cooked in an oven or over a stove; and 2) without browning or caramelizing by using a medium heat or less, and adding liquid to cover 50% the depth of the product. In the latter case where a chicken is braised with out browning is known as chicken friccassé. So in conclusion braised is best describe as a slow cooking with lesser volume of volume of liquids. Deliously Disciplined.
Puerco Pibil, if you can find sour orange. If not, substitute grapefruit! (but banana leaves are a must...)
Hachee! That's a Dutch stew of beef and onions. And bay leaves, juniper berries and cloves. Some time as well.
Chicken thighs that end up as chicken and dumplings.
Boneless pork shoulder in chicken stock infused with roasted poblano peppers, and caramelized onions. Served over buttery blue corn polenta, with grilled corn tossed with a bit of New Mexican green chile powder and roasted garlic.
Ahh.. Braising... Typically referring to chunks of meat simmered in a comparatively small amount of liquid. Infusing the meat with deep flavor. Inducing browning not through a sear, but through the Maillard reaction. Slowly melting connective tissue and yielding tender, succulent results. Yummmmm.
I have only braised chicken breast with onions, yellow squash, zucchini squash, chicken broth and spices. Im new at braising so i need all the help you can give me. Thank you for your time.
OK, so I braise all sorts of stuff. But mostly when I think braise, I think beef. Cross-sectioned beef shank. Made as pot roast. Or beef chuck, as it may be, or Flanken-style beef ribs.
But the fun doesn't stop there. I braised chicken thighs with lemon slices and olives the other night. Recipe from Marco Canora's new book. Although set up as a roast, ti's really a braise I think. Nice. I braise cabbage with Brats. Really, everything.
I regularly braise short ribs and chuck roasts. Occasionally I do lamb shanks. But the best braised dish I ever had was rabbit braised in a fresh cream sauce with bacon and onions that my Polish aunt used to make.
Hands down
Braised lambs shanks
With garlic, rosemary, pepper, Shiraz & beef bouillon, that's it
Served with mushroom parm couscous
Dessert is a bottle of Lagavulin !!!
meat usually connected to bone
Short ribs forever. I never tire of trying different spices, herbs, additional ingredients. With braising I'm always confident the finished dish will be flavorful, luscious and entirely satisfying.
Congratulations on your new book!
A perfectly braised lamb shank on a cold winter's night is a thing of beauty.
Coq au vin! Hard to pick favorites but it is coq au vin for me.
Pot roast - too bad I'm the only one in the house - ah well, more for me
Corned beef and cabbage!!!
Love braised short ribs with a drizzle of horseradish sauce.
Short ribs of numerous varieties. Traditional wine based is a favorite but experimenting with other versions including Dijon or Asian inspired braises as well. Always better the next day, so if time allows, we prep in advance and reheat. Homemade stock makes all the difference, in my opinion.
Braising is wonderful so much flavor and saves so much money I am trying different things this book sounds perfect I could serve pot roast every day to my family. My husband loves to have the house smell all day I like to multitask since I only have one day off a week for laundry shopping. Cleaning. Paperwork. I need multitasking
This is almost an impossible question to answer. Anything braised comes out delectable. But if I had to pick something, I'd pick beef short ribs. Man Oh Man! What depth and richness.
Short ribs, low and slow!
Osso Buco - no questions, is the best and my favorite braise.
Last night was some nice big beef shanks braised with leeks and carrots in red wine. Delicious. (best part? nobody else likes the marrow so it's all for ME!)
Pot roast using onions, mushrooms, wine and beef stock.
Nostalgia demands I say my grandmother's sauerbraten.
I love to braise meats. My biggest braised go to would be pot roast, but I love how it enhances the flavor of so many meat meals.
Mom's slow braised chuck roast...oh, how I miss hers....
She always advised the cheapest cut of beef and very low oven + her "waterless self-basting" cooking pot.
Braised beef short ribs, especially with beef stock made with roasted bones and potatoes, carrots, onions, turnips from the garden.
Brisket
country-style pork ribs
Lamb shanks!
Without a doubt, short ribs. Here is a recipe I continue to return to and tinker with: http://bit.ly/1zLLiiQ
Short ribs spring to mind first, of course; though the last braise I made was a rolled flank steak, one of my favorites.
Favorite braise is hands down a good Beouf Bourignon or some variation on the theme...tough collagen rich meat, red wine, stock, herbs, mushroom and onions.
Brisket braised over onions in tomato-based sauce from garden tomatoes, with a few garden hot peppers thrown in. My family's Jewish holiday classic remains my favorite, and the garden veggies take it over the top.
Imitation carnitas - braised pork loin with Mexican ingredients.
Guinness braised home made corned beef...then corned beef hash...heaven followed by heaven
Ossobuco. And I love it prepared with lamb shanks, too.
Pulled pork. I think this qualifies as a braise. I take a big hunk of pork, put it in a slow cooker, pour enough root beer into the cooker to come a little over halfway up the pork, then flip after 4 or so hours. The pork comes apart easily after about 7-8 hours. Really easy and really good. It's time to learn more sophisticated braising options, so I need this book!
When I see a weekend forecast like this one with temperatures barely reaching the teens, wind chills in the negative, I lust for peposo notturno, chuck roast braised overnight, served over polenta with a gigantic loaf of crusty bread from my local Italian bakery. Simple, inexpensive, delicious and satisfying to all my senses.
Oxtail ossobuco is probably my all-time favorite, but I've had a penchant for simple braised chicken lately... with a few dozen cloves of garlic.
Short ribs. For sure.
Beef Short Ribs. I hadn't even heard of them until my hubby made them for me when we first met. It was the 2nd meal he prepared for us and we both agree braised short ribs are what we want on our menu for our "last supper".
Lamb shanks!
We have awesome fresh, local pork here in VT. Currently, my favorite braise cuts are pork belly and pork shoulder/boston butt. My latest I made a dry rub of brown sugar, salt, pepper, garlic granules, smoked chipolte pepper and smoked, hot paprika...placed this in my Le Creuset braisser on top of sliced carrots and apples. i used a little hard apple cider as the braising liquid. removed the lid after 3.5 hours at 250 topped with favorite bbq sauce and gave it .5 hours at 350...Yummy : ))
Oxtail. Definitely Oxtail.
I love, love, love braised pork shoulder on tortilla's with home made guacamole & margarita's!
Hands down, pot roast! Yum!!!!!!
A fine-dining Italian establishment in Long Beach, CA, Michael's on Naples, does a Pork Shank Osso Buco. It was a wonderful revelation the first time I had it.
I love that you're writing technique books. As for braising, my top 2 faves are short ribs and pot roast. It took me a long time to figure out how to get a good result, and the answer was simple: increase the braising time. For me, that did the trick.
Short ribs, prune juice, and teriyaki sauce...an old recipe I pulled from the Washington Post. Delicious.
Pork carnitas!
Pork Belly Adobo - about as close to porky perfection as it gets!
Osso Buco.
Short ribs
Beef Burgundy.
an oldie but a goodie, Chicken Marengo (minus the crayfish)!
It's a several-day production to make, but I love sauerbraten.
My grandmother's pot roast has always been a favorite.
Veal shanks, a wonderful, comforting classic.
love some braised beef short ribs!
Been buying and braising local natural goat meat recently. It't sweeter than lamb and braises beautifully.
Gotta go with the majority and add my name to the growing list of short rib lovers. Yum! Congratulations on your new book!
- 7 bone chuck roast - because it reminds me of wonderful childhood smells of mom cooking in the kitchen - tastes good too!
- Jeff Malls' coq a zin
- Morrocan lamb tagine
- Beef shanks
- Lamb shoulder block
Pot roast with lots of vegetables is one of my favorites
Short ribs, hands down, served with mashed potatoes and steamed beans.
Mustard and White Wine Braised Chicken with braised Brussels sprouts and brown rice.
Easy. Chinese red cooked beef. Love that stuff.
Braised Moroccan Lamb Shanks
Thinking classically. An osso buco, even oxtail, especially on a polenta, finished with parmesan
Pot Roast-but hopefully with your new book I can expand my list of of braised meals!
It's a toss-up: short ribs -- with star anise somewhere in the braising liquid -- and lamb shanks; I return again and again to an old NYTimes Sunday magazine recipe, from Alison on Dominick. Either options requires mashed potatoes to soak up the sauce.