BRAISING WITH WINE

Braising allows you to take a modest cut of meat (like lamb, beef and pork shoulder and chops; beef and lamb shanks; chicken thighs; beef brisket and various types of stewing meat) and turn it into something extraordinary.

In its simplest form, braising sears meat in butter or oil to create a dark golden crust— this is where a lot of the flavour comes from. This browning process, called the Maillard reaction, is a chemical process that occurs when proteins and sugars are exposed to heat. Wine and stock (or water) are then added, and everything simmers on the stovetop or in the oven; the slow braise breaks down protein strands, and the wine’s acidity acts as a tenderizer for tough tissue and balances unctuous sauces, which are rich in meat gelatin and fat.

It takes patience, but the reward is a dish full of complex flavour, as aromatics, spices and other ingredients release their flavours. Err on the side of toolong rather than tooshort cooking times: Falloffthebone is always better than chewy!