Braising is a transformative and uncomplicated way of cooking. It’s particularly suited to cosier cooking during the frigid months, or for unflustered catering for a crowd. When simmered gently in flavourful liquids at a low temperature, even the toughest of meats and the hardiest vegetables and pulses are coaxed into yielding, delicious comfort food. The beauty of a braise is how both the broth and the main ingredient are enriched when they linger together for some time, not to mention that it is also mostly hands-off cooking.
