Braised meat is the beginner cook’s secret weapon. The process can all be boiled down to two steps, browning the meat and then braising it. Browning the meat first gives it a rich, savory flavor, and braising it (which means cooking it in liquid), guarantees fall off the bone tenderness and juiciness every time. It can hold on a stove until you’re ready to serve, and goes wonderfully with rice, pasta, or almost any carbohydrate you can imagine. For dinner tonight, I’m making beer braised short ribs. This tender, succulent meat, is the perfect homey centerpiece to a comforting cold […]
Chef Michael Smith | recipe | Red Wine-Braised Short Ribs........Short ribs are my favourite type of beef. No other cut has their rich beefiness and melt-in-your-mouth texture. Of course they do have to be slowly braised to release all that rich goodness, but that’s just more time to anticipate the treat to come!