Tender and tantalizing
Photography by Michael Alberstat
Braising, the cooking cousin of stewing, is one of the easiest ways to make memorable meals. As with stewing, you get a big boost of flavour from browning the meat and then adding a medley of vegetables and seasonings. All that’s required is some liquid — less than for stewing — and a tight lid to capture all the rich flavours and fall-apart tenderness that this technique provides.
Get more well-loved classic recipes from the November 2004 issue of Canadian Living. Look for 5 Slow-Cooked Favourites in the Good Food section.
