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13 best braising recipes
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Braised beef, pork, cabbage, lamb and more. Get recipes to help you to perfect this French cooking technique.
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By Jennifer Melo and the Homemakers Test Kitchen
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Simply put, braising is a cooking technique that's not unlike stewing. You take tough cuts of meat or vegetables cook it in a lidded pot with some liquid and let the moist heat works its magic. The results should be flavourful dishes that are tender and juicy.
Want to get braising? Here are 13 ways to braise the day away:
Braising meats and fish
1. Rosemary Braised Beef Roast
Few dishes are as appealing in cold weather as finely braised meat in a rich, luscious sauce. If you are using rump roast, look for a well-marbled piece. The roast is also excellent with other braising cuts, such as rib-end.
2. Braised Beef Shank with Mushy Peas
Beef shank is a stewing and soup cut with lots of flavour and an appealing, toothsome texture. It usually comes sliced; two regular slices or one large one are all you need to lend tremendous flavour to this thick split pea stew.
3. Tomato Braised Steak
For this saucy, stylish version of Swiss steak, any simmering steak cut will do, such as cross rib or blade, but you can also use more tender round marinating steak. Serve with boiled or mashed potatoes and green vegetables.
4. Braised Veal Shanks
Veal shanks (osso buco in Italian) are one of the most highly regarded cuts of meat, as hard-worked muscles are most flavourful but require longer cooking times -- making them most suitable for this type of French-style braising. Choose thick shanks with good marrow bones in the centre, preferably from milk-fed veal.
5. Turkey Thighs Braised in Red Wine
Classic French-style braising coaxes the best flavour out of turkey thighs. Serve with noodles or boiled or mashed potatoes.
6. Cider-Braised Pork Roast
Apples form the base for this wonderful pork roast. Look for rib-end pork loin roast, which is not as lean and therefore juicier than centre-cut pork loin; try to avoid "seasoned" pork, which is injected with brine and, unfortunately, becoming common in supermarkets. Use apples that hold their shape well, such as Cortland, Spartan or Northern Spy.
7. Montreal Braised Lamb Shanks
Although braised dishes hearken back to classic French bistro menus, this type of cooking suits the Canadian climate.
8. Braised Monkfish with Daikon
With their meaty texture, monkfish or grouper lend themselves well to braising. If daikon radish is unavailable, use white turnip or whole red radishes.
Braising vegetables
9. Braised Cabbage
Cabbage is delicious when simmered slowly in its own juices, with just a bit of fat and onions. You could use butter or olive oil here if you prefer (or even omit the onions), but bacon fat gives this dish a distinctive, Southern flavour.
10. Braised Red Cabbage with Bacon and Chestnuts
Here's a perfect veggie side dish for pork chops or a loin roast.
11. Braised Mushrooms and Tofu
This is a wonderfully rich Chinese-style vegetarian dish. For a nice consistency, fry sliced tofu in oil until golden; drain on paper towels. Don't worry if the different kinds of mushrooms aren't available; just use the same amount of another mushroom.
12. Braised Baby Bok Choy with Lemon and Lemon Grass
I first tasted baby bok choy several years ago when Martin was working at home one day on a new menu. Since then it has become one of my favourite vegetables and he often cooks it for me. -- Dana McCauley
13. Rapini Braised in Vinegar
This recipe is from Puglia in southeast Italy. The braising with the vinegar dulls the rapini to an olive green colour, but it tastes wonderful. Serve it in the local manner as an antipasto with crusty bread.
Looking for more recipes? Try:
-Homemade soup stock -- recipes and tips
-10 fabulous fish recipes
-10 heart-healthy recipes
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