New Challenge: Braising!

Even though it’s not nearly cool enough to qualify as October in my book, it’s time to start thinking about braises, the official dinner of Fall.  You might be thinking, what in the world is a braise.  It’s nothing more than cooking something a long time in liquid.  If you’ve used the crockpot for something other than cheese dip, you’ve braised.

The best braises make the most of inexpensive and tough cuts of meat, like chuck roast, short ribs, and the like.  The classic French dishes beef bourguignon (remember that from Julie and Julia?) and coq au vin are built around braises.

Jennie, here is your challenge: braise some meat.  Any meat, any style. Go!

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