Low and slow is the way to go when temperatures plunge and the holidays heat up.
Braising is a surefire, no-fuss technique that guarantees a robust one-pot meal. Braised meats turn tender and flavorful; braised veggies become silky and more of themselves. This long, slow cooking warms up the kitchen, glazing the windows and filling the home with wonderful smells.
The process starts by pan-searing the meat or vegetables in a little oil, then finishing them off in a tasty liquid that becomes a sauce, resulting in a harmonious and balanced dish. Once these basic steps are completed, dinner pretty much cooks itself, leaving you free to take on other holiday tasks (wrapping gifts, stamping cards, taking a bath).
When it comes to meat, the only trick is choosing the right cut. You want one that’s less expensive, well marbled, and tough — lamb shanks, beef short ribs, pork shoulder, chicken thighs. Bone-in is best because the bones contribute their marrow to enrich and thicken the sauce.
To braise meat, start by seasoning it with salt and pepper. Then film a Dutch oven with enough oil to cover the bottom and set it over medium-high heat. Add the meat and sizzle all sides until it becomes crusty and brown. Remove meat from pan. Stir in chopped onion, garlic, shallots and cook until they are tender. This creates the “fond” — aka the nubby stuff that sticks to the pan and becomes the base for the resulting sauce. Next, “deglaze” the pan with stock, wine, beer or water, scraping up all the aforementioned stuff that clings to the bottom. Return the meat to the pan and bring the liquid to a boil; cover and reduce the heat and finish the braise on the stove or in a low-temp oven.
Braising is not just for meat. The same technique works wonders on vegetables, too. Slow-cooked collards, kale, cabbage, Brussels sprouts, parsnips, carrots and mushrooms, simmered in a little oil, become luscious and satisfying, yet light. Braised veggies are exactly what I’m craving right now in response to the heaviness of holiday cookies and treats.
To braise vegetables, start by sizzling the garlic, onions and/or shallots in a little oil, then add the vegetables, give them a toss and cook until they start to brown. Stir in the braising liquid (just enough to cover ⅓ of the vegetables), then cover and cook until tender. Remember that vegetables are more delicate; you don’t want them to turn to mush.
Once you’ve mastered the braise, you won’t need a recipe for a robust one-pot dinner to call your very own.