Food For an easy, reliable way to prepare a satisfying dinner, you can’t beat a good braise.
For an easy, reliable way to prepare a satisfying dinner, you can’t beat a good braise.
Braising is a simple technique that features in cuisines around the world, from Irish stews to Chinese hot pots and the French navarin. A cast iron or heavy enamel casserole dish is often used, but a deep, heavy-based frying pan is also fine as long as it has a lid to stop moisture escaping. The whole process can be done in under an hour, unless you have a tough cut of meat.
Start by browning cuts of beef, lamb, venison, chicken or pork. Bonein meat is best as it is more flavourful and less likely to disintegrate during cooking. Heat the oil until it is very hot, then brown the meat in batches – overcrowding the pan lowers the temperature and prevents browning. Set the meat aside, then create a base using the classic French mirepoix of finely chopped onion, carrot and celery; the Cajun “holy trinity” of onion, celery and capsicum; the Chinese combination of spring onions, ginger and garlic, or try something simple such as sliced fennel. Combine with spices and cook until soft and aromatic, then add vegetables such as tomatoes, mushrooms, root vegetables and fresh herbs. Cook a little longer before adding liquid such as stock, alcohol or water (but not too much), then return the browned meat to the pan. Bring the braise to a simmer, cover with a lid and cook for about 40 minutes. About five minutes before you want to serve, add green vegetables such as broccoli, asparagus, beans or sugar snap peas.
Here are two recipes based on this braising technique.
LAMB SHOULDER CHOPS WITH BABY CARROTS, GINGER AND MUSHROOMS
4 lamb shoulder chops salt and freshly ground pepper
3 tbsp flour
2 tbsp extra virgin olive oil
1 small onion, finely chopped
6cm piece fresh ginger, peeled and
finely sliced
16 baby carrots, scrubbed
200g small button mushrooms, halved pinch of red pepper flakes
350ml light tomato purée or passata 150g snow peas or sugar snaps
coriander leaves, to serve
Season the chops with salt and pepper, then dredge in flour, shaking off any excess. Heat the oil in a deep frying pan or casserole dish until hot, brown the lamb on both sides, then set aside. Reduce the heat and gently cook the onion and ginger until it is soft and aromatic.
Add the carrots, mushrooms and pepper flakes, then stir over gentle heat for 2 minutes.
Stir in the tomato purée and return the lamb to the pan. Cover, bring to a simmer and cook on a low heat for 1 hour, checking frequently to make sure it does not catch on the bottom (top up with water, if necessary). Alternatively, cook for 1 hour in a 180°C oven once it has come to a simmer.
Bring a small saucepan of salted water to the boil, then add the peas or sugar snaps and simmer for 2 minutes. Drain and add to the finished braise, then garnish with coriander. Serve the lamb with mashed potato or steamed rice.
Serves 4.
Wine match: syrah.
CHICKEN WITH WHITE BEANS, ORANGE, BROCCOLI AND PARSLEY
4 chicken legs (drumstick and thigh) salt and freshly ground pepper
1 tsp ground cumin
3 tbsp flour
2 tbsp extra virgin olive oil
1 small onion, finely chopped 2 oranges
6 sprigs Italian parsley leaves
2 cups chicken stock