Photography by Matt Taylor-Gross
When the temperatures drop and snow starts to fall, we’re in full-on braise mode. We’ll braise anything, from chicken to beef to venison, and it’s great every way. Browning meat before simmering it in a little liquid—usually some combination of wine, beer, and flavorful stock—gives incredibly tender, moist, and flavorful results. It works as well for slow-cooked roasts as it does for a quick weeknight meal of chicken in mustard sauce. Here, our favorite recipes for braised meats.
Chettinad Pepper Chicken (Koli Milagu Masala)
This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey’s classic Flavors of India (West 175 Publishing, 1995). According to Jaffrey, “What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently.” We couldn’t agree more. Get the recipe for Chettinad Pepper Chicken »
The Ultimate Pot Roast
A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture. Get the recipe for The Ultimate Pot Roast »
Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice paste, coconut milk, and lemongrass yields an amazingly tender, rich dish that's great with both white rice or crusty bread. Get the recipe for Beef Rendang »