Culinary News

It’s Braising Time

January 19, 2015 | Back Of The House
It’s Braising Time

As we get deeper into winter it’s a great time for long braised meats. The hearty braised meat dishes should hold us over until we see the start of spring vegetable season that is about a month away. Braising is great for those tougher cuts of meat that will benefit from longer cooking times. A little Mirepoix, Bacon, Stock, and a bottle of wine and your good to go. Here is a list of cuts of meat that are good for braising and a list of classic dishes for braising:

Meats For Braising

 

Dishes To Braise

     

Leave a Reply

Your email address will not be published. Required fields are marked *

Newsletter

Get ingredient trends delivered to your inbox