Chicken thighs, tomato, garlic, shallots and white wine come together in a big way with this slow-braised dish. Think of i...
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Let’s start by braising some basic short ribs. Buy a few short ribs, preheat the oven to 200º degrees Fahrenheit (95º degrees Celsius), select the appropriate-sized pot and brown the meat (protect the sucs). Next, brown a basic mirepoix (onions, celery, carrots), add a bit of tomato paste, deglaze with red wine, and then add the meat back to the pot. Fill the pot with water two-thirds the way up the short ribs. Bring to a simmer and then transfer to the oven until the meat is fork tender (about 2 to 4 hours). Once done, remove the meat. Strain the liquid and reduce the sauce until the desired flavor and consistency is reached. Finish the sauce with a knob or two of butter and pour it over the warm short ribs. Tell us how your experience was in our forum.
Next, make one (or all) of the recipes below. Pay particular attention to each step and how flavor is built within each step of the recipe. Notice the same cooking pattern in all of these braised dishes.
Build your own braise. You can do it! Choose the right cut of meat; think about your seasonings, mirepoix, flavorful liquids, and bouquet garni. Just by following the key steps to braising, you’ll be able to braise without being a slave to a recipe.
In partnership with:
Northwest Culinary Academy of Vancouver