How the French Build a Winter Braise

Today's Tip

Brown the meat hard, remove it, cook the vegetables in the fond, deglaze, return everything, then leave it alone for three hours. The order is not negotiable and the waiting is the technique.

Try This

Make one braise this weekend and resist opening the pot. Every lift of the lid costs you fifteen minutes of temperature and a measure of the liquid you are trying to concentrate.

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