Braising is transformative. For generations, cooks of all cultures have turned to this technique to create scrumptious comfort food from the toughest meats, greens and beans. The beauty is not only in what it can create, but also in what it gives you: in most of the recipes below, most of the cooking time is […]
As with most foods, your idea of pot roast is probably the version you grew up eating. For me, it was a piece of beef surrounded by potatoes and carrots in an oval roasting pan speckled with black. There was no cooking of the meat to develop the flavor, and no liquid was added to […]
I thought I didn’t like beef brisket. Everything I had eaten in the past was chewy and a bit dry – more like beef jerky than a tasty roast. We recently bought a new freezer. The old one, a breast model, was almost 40 years old, so it was about time. Part of the reason […]
If you want to start brazing, the process couldn’t be easier, as Proto noted. “First, season and brown your meat on both sides, then remove it from the pot,” he explained. “Then add your mirepoix (which is usually made of carrots, onion and celery) and brown them lightly. Add the broth and deglaze the pan, […]
MM Cloutier Here, in the almost perpetual land of summer dresses and outdoor activities, light and refreshing dishes reign supreme, don’t they? Think of salads, ceviches and grilled fish. Beef stews and the like are meant for those gathered this winter around the fireplaces as the freezing wind howls outside. So why do simmered cuts […]
Over the seasons, our appetites also change. We are looking for comfort food that is slow cooked and full of flavor. It’s the season of one-pot wonders, and I say bring it on. There are a variety of methods one can rely on when it comes to slow cooking, and as a wise cook might […]
Braising is a professional chef’s best friend. It’s a simple cooking technique that can take a tough cut of meat and make it tender to the ground. It’s delicious. It’s humid. This is delicious. And anyone can do it. Chef Dave Swanson believes in it so much he even named his restaurant after him (in […]