Studio 5 Contributor Laura Wolford shares a cooking lesson on how to braise and why it’s one of her favorite techniques.
Braising:
A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fiber. Braising can be done on top of the range or in the oven. A tight fitting lid is very important to prevent the liquid from evaporating.
Definition from Food Lover’s Companion Third Edition by Sharon Tyler Herbst
Braised Angry Chicken
6 each chicken drumstick and thigh
Salt and pepper
3 Tbl olive oil
1 onion, chopped
1 tsp minced garlic
1 jalapeno, minced
Red pepper flakes to taste
2 bell peppers, chopped; use red, green, gold or a variety
1 Tbl tomato paste
1 cup white grape juice
2 cups chicken broth
1 (14oz) can diced or crushed tomatoes
2 Tbl balsamic vinegar
Preheat oven to 400 degrees. Season chicken with salt and pepper. Heat oil in large oven proof pot. Add chicken in batches not to crowd the pan and cook until browned on all sides. Transfer chicken to platter and set aside.
Add onion, garlic, jalapeno and red peppers flakes and bell peppers to pot; cook for 3-4 minutes. Add tomato paste and cook 1 minute more.
Add grape juice and simmer, scraping up the browned bits from the bottom of the pan. Add the chicken broth, canned tomatoes and the vinegar. Set chicken pieces back in pan. Cover tightly and place in heated oven. Bake for 40 minutes or until chicken is cooked through.
Delicious served with rice, pasta or polenta.
Turkey Thighs with Apple Compote Sauce
4 Turkey Thighs
Salt and pepper
3 Tbl oil
2 shallots, thinly sliced
4 apples, peeled, cored and quartered
2 cups apple cider
1 (14oz) can chicken stock
2 Tsp apple cider vinegar
Season turkey thighs with salt and pepper. Heat 2-3 Tbl oil in a large oven proof pot. Brown thighs in oil on both sides till golden; remove from pot and set aside.
Add shallots and sauté a few minutes. Add quartered apples and cook with onions for about 5 minutes. Add turkey back in pot along with apple cider and chicken stock.
Cover and bake at 350 degrees for 1 ½ hours. Uncover and cook 30 minutes more. Stir in 2 tsp cider vinegar. Serves 4. Delicious served with Spinach.
Braised Short Ribs
2 Tbl olive oil
3lbs meaty short ribs
Salt and pepper
2 large onion, sliced
2 carrots, diced
1 celery stalk, diced
8 oz sliced mushrooms
1 Tbl tomato paste
1 tsp minced garlic
1 cup grape juice
2 cups beef stock
2 Tbl brown mustard
Preheat oven to 300 degrees. Season ribs with salt and pepper. Heat oil in large oven proof pot. Add ribs in batches not to crowd the pan and cook until browned on all sides. Transfer ribs to platter and set aside.
Add onion, carrots, celery and mushrooms to pot; cook for 3-4 minutes. Add tomato paste and garlic and cook 1 minute more.
Add grape juice and simmer, scraping up the browned bits from the bottom of the pan. Add beef broth and the mustard. Set ribs back in pot. Cover tightly and place in heated oven. Bake for 3 hours or until ribs are tender.
Remove ribs and strain liquid. Place the strained liquid back in the pan; cook over high heat until reduced by 1/3. Return meat to the pan and cook for 5 minutes to heat through.
Delicious served with mashed potatoes.
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