Why Braising Meats Needs To Be Your Go-To Recipe For Lazy Sundays
What constitutes comfort food is mainly in the eye of the beholder. However, pretty much everybody can agree that Sundays are made for dishes that cook low and slow and fill the house with the aromas of braising meat.
This is why the traditional Sunday roast is so popular. It is easy and satisfying. Even easier and possibly more satisfying is making a braised dish for Sunday in place of the roast.
A braise is usually a one-pot affair and takes a few minutes to prepare. They take a long time to cook, but this is why they are great for Sundays. Pop it in the oven and watch the game while the aroma of succulent meat wafts through the air. In this article, I will go over some ideas for what to braise for your perfect Sunday lunch.
Don’t confuse short ribs with a rack of ribs you get at a barbecue restaurant. These are thick, meaty and so satisfying. They could possibly be the best meat to braise for how rich they become with this simple cooking process.
Look for short ribs on the bone so the braising liquid richens up from the bone itself. Also, the cut should have a good amount of fat and collagen in it. This is going to contribute to a treacly and decadent sauce when the braise is done. Wagyu short ribs are ideal for this as they have the perfect ratio of fat to lean meat which makes for a succulent sauce and fall off the bone ribs.
After searing the ribs, add some aromatics like onion, celery, and carrot to the pot with some red wine, a splash of soy sauce, and tomato paste and let it cook low and slow for about three hours. After which, it is redolent with umami and serve it with some mashed potato and a green salad.
Brisket is an underserved braising meat that deserves its due. It is very popular in the Southwestern US as barbecue meat but is equally popular in Jewish cuisine when braised.
Most people in the UK and Ireland know it as corned beef when it’s been cured and then boiled with cabbage and potatoes.
Instead, try it braised in the same way as the short ribs. Use the same ingredients and let it braise away slowly in an oven for around four hours. The meat is mostly lean, but it has a layer of fat on the top and a vein of collagen in the middle. This helps break the meat down and it becomes soft as butter once it has finished cooking.
Brisket is one of the most delicious braising meats there is as it simply melts in your mouth, serve it sloppy with buns and lots of sauce or with mash and vegetables for a more cosmopolitan feel.
The Italians also have a love of braised meat and ragu is one of the most popular ways to have it. Forget about ragu Bolognese as the Neapolitan version doesn’t resemble it at all.
Instead, this is a simple tomato-based sauce with sausage, meatballs, and pork ribs that cook slowly on the stove. After a few hours in which time the ribs come away from the bone with the slightest provocation, it is ready to be served over your favourite pasta.
Have you got any braising meat favourites or tips? We would love to hear them in the comments section below. As always, if you have found this article of any value we would love for you to ‘Pin It’ on Pinterest and share with your friends and family across social media and beyond!