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Chefs Tips: Braising

This season is all about slow cooking as we approach the cold months of winter. The method of braising is basically simmering meat in a covered pot with vegetables, such as herbs, wine & stock, so the flavours fuse and deepen with time.
 
This is a great economical way to cook as you can use secondary cuts of meat that are a bit tougher such as chuck steak, shanks or neck, and much better for the family food bill. With poultry, make sure you use marylands or thighs.
 
Often in braising we seal the meat before cooking, this initial fry seals the meat and concentrates the flavour.
 
Although this style of dish does take time, it is very easy, and most of the time you can be off doing something else.
 
Don’t forget, these dishes are ideally made ahead of time, perfect for a dinner party, or great in the freezer as well,
 
Until next time, happy cooking,

Todd