A CENTURIES-OLD TECHNIQUE WITH MODERN APPEAL, BRAISING TURNS HUMBLE INGREDIENTS INTO DEEPLY COMFORTING WINTER MEALS WITH MINIMAL EFFORT AND MAXIMUM REWARD. FROM ITS FRENCH ROOTS TO ITS ENDLESSLY ADAPTABLE SAUCES, THIS SLOW COOKED METHOD PROVES THAT PATIENCE (AND GOOD BREAD!) MAKE ALL THE DIFFERENCE

By Chef David Burke

Braising, which transforms tough cuts of meat and fibrous vegetables into tender, flavorful dishes, dates back centuries and is one of my favorite ways to cook winter meals. I find it therapeutic because of the “set it and forget it factor.” You put everything in the pot, then enjoy your day as the slow cooking coaxes the ingredients into a cohesive dish with a magical sauce.

The term “braise” comes from the French word braiser, the wide, shallow, lidded pan used to slow-cook foods in liquid, after a quick sear. It, and the technique the pan serves, were a cornerstone of French cuisine by the 17th century, essential in the development of the still-popular rustic dishes of bourgeois cuisine, such as coq au vin and beef bourguignonne (both much less intimidating than they sound). The French have a way of making even the simplest things sound fancier than they are!

Braising works just as well for fish and vegetables as it does for meat and poultry. And once you’ve mastered a classic recipe like the coq au vin above, you can apply its basics to any, tweaking here and there according to the main attraction ingredient and personal taste. For instance, skip the marinade and switch out beef stock for chicken stock for a fish and veggie dish, and use white wine instead of red. You can even skip wine altogether and use cider, beer, broth, or even fruit juice.

Whatever the star ingredient, braising consists of two main steps: searing the ingredients to develop a rich, caramelized surface, followed by simmering them slowly in liquid in a covered pot.

This process generates an enticing depth of flavor while ensuring tenderness. The moist environment prevents drying; the low, steady heat promotes the harmonious melding of flavors.

No matter what you braise, work the sauce – that’s where the magic lies. To spice it up, add jalapeño or curry. Mustard and lemon zest work wonders with chicken, while for beef, barbecue sauce lends another zesty dimension. Want thicker and creamier? Reach for sour cream. You can also expand the veggie roster for additional sauce flavor notes: parsnips and carrots for an earthy sweetness, celery for a satisfying crunch.

Whatever you do with the sauce, you must splurge on good bread. It’s criminal not to have something to sop up the sauce, which brings me to what to serve with a braised dish: mashed potatoes and rice are obvious choices, but consider polenta, farro, or noodles, too. One last braising must. Let it sit overnight before serving; it will be even better the next day, as the flavors have more time to settle and blend.

Red Horse by David Burke
26 Ridge Road, Rumson / 732.576.3400
27 Mine Brk Rd, Bernardsville / 908.766.0002
redhorsebydb.com / chefdavidburke.com