Cooking Method: Braising
French Onion Beef Short Ribs
French Onion Beef Short Ribs is a decadent dish that combines the rich, savory flavors of braised beef short ribs with the caramelized sweetness of French onions. It's served with sliced Gruyère toasted baguette.
The key to this dish is slowly braising the short ribs until they are fall-off-the-bone tender. The French onions are cooked low and slow until they are deeply caramelized, adding a rich depth of flavor to the dish.
By - Prep: 25 mins
- Cook: 3 hrs
- Yields: 6 Servings
Chicken Tortilla Soup
This Chicken Tortilla Soup is from The New York Times. This is a nontraditional method. There are many variations of tortilla soup. This one is made in a slow-cooker, but I have also included the stovetop version. The soup gets its depth of flavor from roasting the tomatoes, onions, jalapeños, and garlic until they become charred. It's then put in a slow-cooker with the chicken for about 5 hours. To me the toppings are key. I like adding fried tortilla strips, avocado, cheese, cilantro, etc. I also have another version on this blog here.
By - Prep: 20 mins
- Cook: 5 hrs 30 mins
- Yields: 4 - 6 Servings
Stovetop-Braised Carrots & Parsnips
Braising is a cooking method that involves cooking vegetables in a liquid, usually a broth or wine, at a low temperature for a long period of time. This method is ideal for vegetables that are tough or dense, as it helps to break them down and make them tender. Braising is a versatile cooking method that can be used to cook a variety of vegetables. These Stovetop-Braised Carrots & Parsnips are a delicious and healthy side dish. They are a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Melting Cabbage
Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
Swiss Steak
I made this Swiss Steak in an Instant Pot, but I have also included the stovetop/oven method. Swissing is a British expression used to describe how fabric is stretched between rollers or flattened. The meat in Swiss steak, typically round steak, is pounded flat for tenderizing before being browned and braised. It turns out incredibly tender and delicious. I served it over a bed of mashed potatoes.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 4 Servings
Braised Chicken & Peaches
I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 Servings
Italian Sausage & White Bean Braise
This Italian Sausage & White Bean Braise is simple and comforting. Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in liquid. This technique imparts deep layers of flavor. Serve it with your favorite bottle of wine and some crusty bread to sop up all that lovely juice.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Beef Bourguignon with Gnocchi
I was out yesterday and my daughter Zoe called me. She asked if she could borrow the blue Le Creuset pot that was in our garage. I said sure, but it was her Christmas present! She made this Beef Bourguignon with Gnocchi, which looked incredibly delicious! However, she did NOT make it at our house, so I never got to have any! The way the recipe is written looks rather complicated, but in fact, it's fairly simple.
- Yields: 4 - 6 Servings
Braised Red Wine Beef Short Ribs with Parmesan Polenta
My daughter Zoe made Braised Red Wine Beef Short Ribs with Parmesan Polenta. Browning and then braising the short ribs for hours in the oven makes them "fall off the bone" tender. The creamy Parmesan polenta is a nice alternative to potatoes or rice.
- Prep: 30 mins
- Cook: 3 hrs 5 mins
- Yields: 4 Servings
Red Wine-Braised Short Ribs
These Red Wine-Braised Short Ribs are from Ina Garten's new cookbook, Cook Like a Pro: Recipes & Tips for Home Cooks. She browns the short ribs on a sheet pan, which saves time and mess. You sauté the vegetables while the ribs brown in the oven. Then they are all slow roasted in the oven.
- Prep: 30 mins
- Cook: 3 hrs
- Yields: 6 Servings
