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braising


V.21 No.12 | 3/22/2012
A tough buck becomes soft and tender after a few hours in the Dutch oven.
Ari LeVaux

Eating In

Braise the Ante

Turning chewy, cheap cuts into lusciously flavorful food

Coffee and red wine are two of my favorite beverages to drink with meat. Given how much braising I do, it was only a matter of time until I tried braising meat in a mixture of coffee and wine. The results are exceptional: a browned, flavorful exterior and spoon-tender, succulent interior.

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