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Issue Date: Fall 2005

Braising Success

Tender Loving care for the working cuts

Carla Snyder

When the maple leaves turn red and Northeast Ohio’s air changes from balmy to crisp, we look forward to hearty one-pot meals: fricassees, stews or a simple pot roast. All are made using a slow-cooking method known as braising.

With this technique, meat is seared and browned quickly, then gently simmered in a liquid. It’s perfect for tougher, less expensive cuts. “It’s a delight to discover the miracle of braising,” wrote James Beard, the venerable culinary sage, adding that for those new to braised vegetables, the taste is “a revelation!"

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