Braising is a method of cooking that relies on heat, time and moisture to produce succulent food. It was originally a way of breaking down the connective tissue in tougher cuts of meat.
Whether using vegetables, fruit or meat - or a combination - the idea is to cook in a casserole, slow-cooker or tagine for a long period of time, adding enough liquid to keep everything moist and tender.
Brown braising is the name given to the technique of searing the meat and/or vegetables first to give a depth of colour, but is not essential.
A base of ingredients provides flavour followed by an acidic element - wine, tomatoes or beer, and then the dish is tightly covered and it is left to do its thing.
Today I have used delicious sausages from my local butcher, which contain no preservatives, gluten or MSG, and have braised them with apples, red onions and prunes. Fresh thyme adds to the flavour of this very comforting dish, which is well paired with creamy polenta or mash.
Pumpkin is braised with miso, soy, whole garlic cloves and brown rice. This produces gorgeous flavours, is very nourishing and with bok choy (or any other greens that take your fancy), added at the end, makes for a satisfying meal all cooked in one pot.
Lamb on the bone is well suited to braising whether it be neck, shoulder or shanks. Bones give flavour and can always be used to make a tasty stock for risottos and soups.
Lamb shanks braised in beer with the flavours of fennel, tomato and oregano will keep many a hearty eater happy on a cold evening.
CHEF'S TIP
Always check the dish during the braising period to add more liquid if necessary. Source good quality sausages from local butchers and artisan producers. Ask what goes into the mix apart from the advertised flavours. Pure ingredients without "bulking additives" will be tastier and healthier.
Praise for the braise (+recipes)
Flavourful, tender slow cooking is winter's best friend. Photo / Babiche Martens
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