Easy recipes – The New York Times

Braising is transformation. For generations, chefs across cultures have turned to techniques to create delicious dishes from the toughest meats, greens, and beans. The beauty isn’t just in what it can do, but in what it gives you: In many of the recipes below, much of the cooking time is unnecessary. Just bring to a simmer, simmer, and step out of the kitchen until the irresistible aroma calls you back.

Sundays are for cleaning, for resting, for braising, and this Ali Slagle recipe – a vibrant red sauce filled with beef and pork in a variety of textures – takes all of that into consideration. there. It ignites on the stovetop, filling your home with an intoxicating smell, capable of banishing even the most unpleasant Sunday odors.

Kay Chun prepares mushrooms, squash, and garden-valuable vegetables like short ribs in this Korean-inspired dish kalbi jjim. Vegetables are tender and sweeter when stewed, and cooking them in the oven instead of on the stove ensures that they don’t receive too much direct heat, keeping them largely intact but still supple.

Cooking recipe: Soybean Braised Vegetable Jjim (Korean Vegetable Stew)

“Eintopf,” which means “one pot” in German, is not a list of dishes but more of a philosophy, and there are many versions of the hearty stew that still have admirers. it. This recipe by Yewande Komolafe has a wonderful combination of beef and vegetables stewed in coconut milk. Consider this a petition to replace the phrase “old as good wine” with “old as fine wine,” because this delectable one-pot meal only gets better when it’s as it is.

Cooking recipe: Eintopf (Braised short ribs with dill, squash and sweet potato)

This rich bra by Ali Slagle deserves to be placed cutely on a bright cream bed as it comes out of the oven. You’ll have plenty of time to prepare any starches you plan to combine it with, as the chili seasoned pork shoulder takes three hours to melt into the garlic and basil tomato base.

Not all braids take that long: This recipe from Lidey Heuck comes together in just half an hour. Canned beans and hearty greens like Swiss chard and kale will soften and blend together in a flavorful broth for a vegetarian meal just waiting to be mixed with some toast or toast. .

Cooking recipe: Braised white beans with Parmesan

This recipe by Yewande Komolafe builds on two techniques common in Nigerian cooking: braise the meat and use obe ata, a red bell pepper, onion, tomato and habaneros, as the sauce. The recipe calls for goat meat, but a similarly sized lamb or pork chop would work extremely well here.

Cooking recipe: Obe Ata Braised Goat Legs

While a rich pot of birria takes time, the possibilities are truly endless once you’ve taken it out of the oven. This recipe, which Tejal Rao adapted from chef Josef Centeno, is served in a bowl along with some tortillas that have been heated when stuffed into a delicious bowl. Banh tet with grated cheese, cilantro and white onions, or use as a comfort food base ramen.

Cooking recipe: Birria de Res

Are short ribs the ultimate braised meat dish? This recipe by Alison Roman, with thousands of five-star ratings, is a case in point. After thorough cooking, simmering, and a few hours in the oven, the tough flesh will transform, falling off the bones and becoming one with a red wine-flavored stew liquid.

Cooking recipe: Braised short ribs with red wine

In this quintessential Filipino braised dish from chef Angela Dimayuga, coconut does three things: Coconut oil as fat for the seasoning spices and spicy chicken, coconut milk adds liquid to the braise, and the coconut vinegar conveys that non-negotiable taste. Each builds on the last, and none fade into the background.

Cooking recipe: Adobo coconut milk

There’s a lot going on in this classic French stew, and the results are well worth the effort. Lard, mushrooms, onions, carrots, and celery enhance the red wine casserole liquid for a flavorful dish like succulent cooked chicken. For best results, Melissa Clark recommends marinating the chicken overnight.

Cooking recipe: Coq Au Vin

Braising’s ability to turn large pieces of meat into delicate thin slices has given the name of Cuba’s national dish: Tender, torn rib steak that looks a lot like “ropa vieja,” or old clothes. This recipe from J. Kenji López-Alt is a bra that builds on a bra and is scented chili and onion stew infuses cooked meat stock with loads of flavor.

Coconut milk is a great braising base for chewy and delicious greens, as Von Diaz demonstrates with this recipe. As they cook, the acacia seeds wilt and soak up a delicately sweet liquid, creating what one can only describe as silky.

Cooking recipe: Collard braised with coconut

https://www.nytimes.com/2022/02/21/dining/braising-recipes.html Easy recipes – The New York Times

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