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Simply, it is a French term for meat braised in stock and finished with cream.

Add the potatoes, and use tongs (or a slotted spoon) to serve the braised cabbage. __________________

golden, crispy goodness and just have to eat soft artichoke hearts, or worse, sucking “meat” from a sad braised Raise the heat and bring the oil to 350 degrees.

However, while I’ve braised lamb shanks like no one’s business over the years, it is the first time I A long, slow braise to further tenderize a young piece of meat.

Braise the chicken, uncovered, for about 30 minutes, adding more stock to the pan, only if necessary,

This sugo is out-of-this-world delicious and slowly braises the boar for no less than 3 hours until its

I’ve only cooked with rose once in my life and it was in a long slow braise.

The first dish was Braised Borlotti Beans, followed by Tortini di Ricotta, and now it’s time for some

One of my favorite fall dishes to make is a rosemary braised lamb shank.

Then I braised it with wine, spices, stock and root vegetables. Raise the temperature to medium and continue cooking skin-side down for an additional 5 minutes to obtain Once the duck has been rendered, transfer the duck to a plate, raise the heat to medium-high and saute

I have never cooked with coffee before, and the only time I’ve used beer is in something like a braised

the interior texture is striated and a super-compressed flesh made of threads; very similar to slow-braised