The technique of braising—browning meat on the stove top before simmering in liquid (usually some combination of wine, beer, and flavorful stock)—yields meltingly tender results. We've gathered our 22 favorite recipes for braised meats, from Osso Bucco to Chicken, Olive, and Lemon Tagine.
_ Rick Moonen, RM Seafood, Las Vegas_ “It was years later that I learned that the technical term for what Mom was doing by simmering those ingredients in a little liquid was braising — and it’s since become one of my favorite techniques.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »
The technique of braising—browning meat on the stove top before simmering in liquid (usually some combination of wine, beer, and flavorful stock)—yields meltingly tender results. We've gathered our 22 favorite recipes for braised meats, from Osso Bucco to Chicken, Olive, and Lemon Tagine.
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