"Braising is transformative. For generations, cooks across cultures have turned to the technique to create luscious comfort food from the toughest of meats, greens and beans. The beauty is not only in what it can create, but also in what it affords you: In many of the recipes below, the bulk of the cook time is hands-off. Simply sear, simmer and step away from the kitchen until the irresistible aromas call you back."
"It burbles away on the stovetop, filling your home with intoxicating smells capable of warding off even the most stubborn of Sunday scaries. Recipe: Sunday Sauce Sweetness, from long-simmered tomatoes, carrots and brown sugar, takes the lead in this stew, while savoriness, from fish sauce and cinnamon, balances it all out. For the optimal experience, eat it like they do in Vietnam: with a shatteringly crisp baguette."
Braising transforms tough cuts, greens, and beans into rich, comforting dishes through initial searing followed by long, slow simmering. The bulk of the cook time is hands-off, producing deep aromas and complex flavors while freeing the cook for other tasks. A garlicky red Sunday sauce combines beef and pork for a sultry, slow-bubbled gravy. Vietnamese bo kho balances sweetness from long-simmered tomatoes, carrots, and brown sugar with savoriness from fish sauce and cinnamon; serve with a crisp baguette. Xawaash-seasoned lamb shanks are seared then simmered until falling from the bone. Eintopf braises short ribs with fennel, squash, and sweet potato in coconut milk.
Read at cooking.nytimes.com
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