Golden rules for braising

What comes to mind when I say the word braise? A big, honkin’ piece of meat cooked until wiggly and tender. That’s because braising gets the most out of tough cuts like lamb shanks, short ribs, and chicken thighs. But don’t let those beefy hunks hog all your attention. This gentle method works wonders for hearty vegetables like carrots, mushrooms, and winter squash.

I’m giving you a crash course on how to braise anything, from a collagen-streaked brisket to a snappy stalk of celery. Once you’ve gotten to know this essential technique, you’ll be able to take it off-script and bask in your own saucy, supple recipes.


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