braise

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

Instructions

Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance.

Moroccan braised chicken with zucchini Simple Asian chicken Honey-curry chicken Rosemary, sage and thyme scented chicken Apple...