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.
Recipes
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Braised Pork Loin
Braising in milk may seem unusual, but it's a tradition in Italy. Although the milk curdles while it cooks, don't be alarmed: pureeing the cooking liq... -
Red Wine and Rosemary Pot Roast
Beef pot roast is such a versatile dish. So many different flavours and cuts of meat lend themselves to this method. You can also use a bone-in roast,... -
Sweet-and-Sour Braised Brisket
With brisket, you have the advantage of many make-ahead options, including braising the meat a day ahead, then slicing it hot or cold and reheating it... -
Mexican Pulled Pork
This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avoc... -
Braised Lamb with Green Beans and Balsamic Jus
Nestled among flavourful green beans that cook right along with it, this roast is simple yet sophisticated enough for entertaining.
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