Braises and Stews

Braising and stewing are wet heat cooking methods which means cooking in liquid over low heat for extended periods of time. This process allows what are typically tougher, yet more flavorful muscles to become absolute masterpieces of cuisine; tender, falling off the bone, rich, juicy, delectable.  And nothing could be easier to cook. With every dish, all that is required is to assemble the ingredients and place them in an oven. That’s it.

                 
Each animal has its classic recipe. Lamb is known for lamb shanks. Veal for Osso Buco which is a center cut piece of the shank. Beef has several from the short rib to the braised brisket or Pot Roast.  Equally important is to use a good stock base like our Veal Glace and a decent red wine, one you would drink willingly is the best rule. Best of all, these dishes can be prepared a few days before and reheated slowly on the day you want. The dish will be even better because the flavors will meld.