Braising: The Most Forgiving Technique
Cheaper cuts, hands-off cooking, and a dish that only gets better the next day.
By Ray Stewart
If you are nervous about timing, braising is your friend. It is nearly impossible to overcook and rewards neglect.
Sear, then simmer
Brown for flavour, then add liquid and let low heat do the work.
Low and slow
A bare simmer, covered, for a couple of hours turns tough into tender.
Better tomorrow
Braises deepen overnight, so make them ahead without guilt.
Written in the Stewart & Musell test kitchen.
