Braised food

TasteFood: Braised meat dishes have been prepared for the fall | To eat

Now that the fall season has officially kicked off, it’s time to braise. After all, it’s the season for fleeces and woolens, lighting the fireplace and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spices wafting through the house. It is intended for braises, stews and roasts, accompanied by wonderful purées and bubbling gratins. No matter what part of the country you live in or what the weather is like outside, fall is in the air – and on the menu.

Ribs are excellent for slow-cooked braises. The long cooking time provides flavor and boneless meat. Once cooked, reduce the drippings to get a thick, rich sauce that you can use to glaze the ribs and for serving. Ideally, take it even slower: prepare the ribs a day ahead and let the cooked ribs simmer in the braising liquid overnight. Not only does this allow the flavors to develop even more, but the next day the fat will have risen to the top and solidified, for easy removal and a clean sauce.

Lynda Balslev is co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at TasteFood, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106, or email [email protected] Or visit the TasteFood blog at