When the holiday season winds down and we settle into the month of January, it is easy to settle into the doldrums of frigid weather and little sunlight. One of my favorite ways to occupy the extra time spent indoors is with long-format cooking projects. While there are many cooking methods available for all-day cooking projects, a go-to for me is to braise a roast of beef, pork, or lamb. Braising involves seasoning and searing the roast on all sides, then covering and cooking with liquid (stock, wine, beer, etc.) in a low-temperature oven for many hours. Searing prior to braising enhances the depth of flavor in the braise, and helps the protein maintain its structure over the long cooking process.
Dutch Oven
While it is possible to turn any deep-rimmed, heavy-bottomed cooking pan into a vessel for braising, the best and most efficient kitchen tool for this type of cooking is an enamel-coated Dutch oven. Dutch ovens disperse heat evenly and retain heat well. I prefer an enamel-coated Dutch oven over a non-coated one, especially when cooking with highly acidic foods (tomato, citrus, vinegars). Though not thought to be harmful, highly acidic foods can cause some of the metal to leach into the cooked food, causing an unpleasant metallic taste.
Side Dishes and Beverages
Braised meats pair well with a variety of side dishes and beverages. A staple in my home during the cold winter months is polenta with plenty of Romano cheese and garlic. Roasted root vegetables like parsnips, rutabaga, turnips, and carrots also go well, and of course mashed potatoes. I also like to serve braised greens, like collards or kale, on the side. Heavier red wines (like cabernet, petite syrah, and zinfandel) and darker beers (like stouts and porters) pair well, and also serve as great additions to the braising liquid itself.
Favorite Simple Recipes
While there are endless possibilities when it comes to braising, here are a couple of my favorite simple recipes:
Classic Beef Pot Roast
3-4 lb. Boneless Chuck Roast (Arm Roast or Rump Roast can be substituted for those who prefer leaner cuts
1 large carrot, peeled and cut into
1 1/2-inch pieces
1 large onion, peeled and quartered
3 stalks celery, cut into 1 1/2-inch pieces
1 cup stock (beef, chicken, or vegetable)
1/2 c. red wine
2 Tbs. tomato paste
1 bunch fresh rosemary
1 bunch fresh thyme
2 cloves garlic
Directions: Preheat oven to 275°F. Season chuck roast on all sides liberally with salt and black pepper. Preheat Dutch oven on stove over medium heat with 3-4 tablespoons of oil, and sear the roast on all sides for two minutes each. Remove roast and set aside. Next, sauté the carrot, onion, and celery in the Dutch oven for 2-3 minutes, until the onion has become translucent and aromatic. To the cooked vegetables, add the tomato paste, working with a wooden spoon or spatula to coat the vegetables and ensure that the paste doesn’t burn. Once the vegetables are all coated, add the wine to the pot and scrape all the dark bits off the bottom. Add the beef back to the pot, and pour in the stock and add the garlic cloves. Bring the liquid up to a simmer, cover, and place in preheated oven for 3-4 hours. The meat will be done when it can be separated with a fork. Serve with mashed potatoes, roasted root vegetables, polenta, or braised greens, and reserve cooking liquid for sauce/gravy.
Curry-Braised Lamb Shanks
3 large (1#) lamb shanks
3 Tbs. yellow curry powder
2 c. stock (chicken, beef, or vegetable)
2 large yellow potatoes, cut into 2-inch cubes
1 onion, peeled and quartered
2 carrots, peeled and cut into 2-inch pieces
1 c. green peas
1 Tbs. tomato paste
Directions: Preheat oven to 275°F. Season lamb shanks liberally with salt and black pepper. Heat Dutch oven with oil over stove, and sear shanks on all sides for 2 minutes per side. Set shanks aside, and add potatoes, onion and carrots to the pot. Sauté 2-3 minutes, or until onions are translucent. Add the curry powder and tomato paste, stirring with a wooden spoon or spatula to coat the vegetables, and cook for 1 minute or until curry becomes fragrant. Add stock to pot, and scrape up any browned bits and curry powder that has stuck to the bottom. Add shanks back to pot along with the green peas, and bring to a simmer. Cover and place in preheated oven, and cook for 3 hours. Served braised shanks and vegetables over rice, and top with braising liquid.
