FOUR COUNTRIES, FOUR WAYS: BRAISED MEAT
Braising is a simple cooking method that creates a ton of flavor with very little effort. It also coaxes a tender texture from the toughest cuts of meat. At its most basic, all it requires is browning meat and some aromatic vegetables, adding liquid (such as water, broth, or wine), and letting it cook low and slow. These recipes can be made using stewing beef, and braise-friendly cuts, such as lamb shanks or bison.
THE BASICS
Preheat the oven to 350°F degrees.
Sear: In a 6-quart Dutch oven, heat the butter over medium-high heat. Pat the meat dry with paper towels and season with salt and pepper. Arrange the meat in the bottom of the pan in a single layer without crowding and sear on each side for 1 to 2 minutes. The meat should be a caramelized brown color all over. Remove the meat from the pan and set aside.
Sauté: Add the sauté ingredients to the pan, reduce the heat to medium, and cook until the vegetables are softened, 2 to 3 minutes.
Deglaze: Add the deglazing ingredients to the pan and use your spoon to scrape up all the caramelized bits from the bottom of the pan. Bring the liquid in the pan to a boil, then reduce to a simmer.
Braise: Return the meat to the pan along with any additional braising ingredients. Cover and transfer the pan to the oven and cook until the meat is fork-tender, at least 90 minutes, turning the meat halfway through.
ITALIAN-STYLE
Chianti • Rosemary • Cocoa • Pearl Onions
Serves 6 to 8
For the Sear:
1 tablespoon butter
3 pounds boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1½- to 2-inch pieces
Celtic sea salt and freshly ground black pepper
For the Sauté:
1 yellow onion, coarsely chopped (about 1 cup)
2 celery stalks, coarsely chopped (about ½ cup)
2 carrots, coarsely chopped (about ⅔ cup)
5 garlic cloves, minced
For the Deglaze:
3 cups water
1 cup dry red wine, such as Chianti
1 tablespoon tomato paste
For the Braise:
3 cups peeled pearl onions
2 ounces dried porcini mushrooms, soaked in 2½ cups warm water until soft, then chopped, soaking liquid reserved, strained, and added to the pot
1 tablespoon minced fresh rosemary
1 bay leaf
1 tablespoon unsweetened cocoa powder
GREEK-STYLE
Cognac • Cinnamon • Spring Onions
Serves 6
For the Sear:
1 tablespoon butter
6 small lamb shanks
Celtic sea salt and freshly ground black pepper
For the Sauté:
2 yellow onions, chopped (about 2 cups)
1 carrot, chopped (about ⅓ cup)
For the Deglaze:
3 cups water
¾ cup red wine
⅓ cup Cognac
2 tablespoons red wine vinegar
For the Braise:
1 large tomato, coarsely chopped
1 tablespoon tomato paste
1 bay leaf
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
SPANISH-STYLE
Peppers • Olives • Tempranillo
Serves 6 to 8
For the Sear:
1 tablespoon butter
3 pounds boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1½- to 2-inch pieces
Celtic sea salt and freshly ground black pepper
For the Sauté:
2 medium onions, halved and thinly sliced (about 2 cups)
3 garlic cloves, chopped
3 medium carrots, diced (about ¾ cup)
2 large red bell peppers, cut in 1¼-inch-wide strips
For the Deglaze:
3 cups water
1 cup dry red wine, such as a Tempranillo
For the Braise:
¼ cup black olives, pitted and chopped
¼ cup green olives, pitted and chopped
1 pound red tomatoes, chopped
2 bay leaves
FRENCH-STYLE
Baby Carrots • Orange Zest • Beaujolais
Serves 6 to 8
For the Sear:
1 tablespoon butter
3 pounds boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1½- to 2-inch pieces
Celtic sea salt and freshly ground black pepper
For the Sauté:
3 shallots, thinly sliced
2 celery stalks, thinly sliced (about ½ cup)
2 carrots, thinly sliced (about ⅔ cup)
3 garlic cloves, chopped
For the Deglaze:
2 cups water
3 cups dry red wine, such as Beaujolais
For the Braise:
16 ounces baby carrots (about 3 cups)
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Grated zest of 1 large unwaxed orange (about 2 teaspoons)
