Praising Braising

Braising is one of those techniques that does wonders to any meat or vegetable. This two step process can turn even the most toughest cuts into mouth watering tenderness and create a gourmet meal out of the basest ingredients. Best of all it's an easy process that novice home chefs can try with ease.

Braising come from the French braise which comes from brazier or cooking over coals. Chefs and cooks originally do this but the technique has evolved into something more complex,It uses both dry and moist heats to cook either meats veggies and even fish. One of the most popular braising dishes is braised  short ribs. This is simply first browning the meat in a skillet with just oil and a light seasoning of salt and pepper. The next step involves baking them in a sauce of wine spiked chicken stock blended with various herbs.A popular recipe these days is beer braised ones . This can be made with anything from Budweiser to Guinness stout. Chicken and brisket can also be cooked this way,Brisket is made for braising and anyway it's made it usually comes out so tender that it can be flaked as opposed to sliced.There are even braised brisket sliders. Brisket usually works well with a red wine infused bath .One of the mot famous braises is sauerbraten, that delicious German dish.Made with rump roast  along with peppercorns and juniper berries , this dish is first marinated and then roasted in butter. the sauce is a gravy made with gingersnaps and the meats juices  for a flavorful, spicy dish.

Chicken can also be braised.It's usually done wIth lemon as seen as David Tanis A City Kitchen's column in Wednesday's New York Times Food section. Mr. Tanis recommends using the most tender part of the bird, the thigh. He first marinates them and roasts in an open Dutch oven for twenty minutes. The braising takes about  one hour. The result is amalgam of Mediterranean flavors from the citrus to the added mix of black and green olives along red pepper and fennel, If you want a more sophisticated dish, then try coq au vin, This French classic is a true braise and can be made a variety of ways. It's basically a butter rubbed chicken cooked, first browned and then cooked with white or red wine, bacon, onions and carrots.It's an easy and impressive dish  for beginner home chefs to make.Fish and veggies are also good candidates for the technique. Fish braising time is usually much less than beef or chicken simply because there is no muscle or sinew to break down. Braising makes the flesh melt in your mouth tender along with giving it a rich pan sauce. Any fish from fresh water to deep sea can be used.Try a braised red snapper puttanesca style>it has the bite of red and black pepper.  Veggies can also be braised , Try a side dish of braised root veggies such as carrots, potatoes and turnips , perfect for roasts. For the best flavors be generous with both the spices and the stock.
Use veggie or chicken with a splash of white wine.

Braising is a great way to elevate any meat or veggie to a flavorful dish. Use it to liven up you rmidweek chicken or  Sunday roast veggies. it will make for truly memorable dining