When the temperatures drop and the sun starts to fade, I’m in full-on braise mode. To me (and I hope I’m not alone), braising is the ideal method of fall cooking. It’s an easy technique that guarantees flavorful, warming results. Braising is a well-kept kitchen secret that makes heroes out of weekend (or weekday) cooks. There’s no other technique that asks so little yet gives so much back. Sure, braising requires some practice, but the good news is that you’ve probably already done it. If you have ever cooked a pot roast or even operated a crockpot, you have braised. But the beauty of braising comes from what you like to braise, how you develop flavors, and most importantly – the ingredient selections.
FALL BRAISING TECHNIQUES & RED WINE
I think we can all agree that wine is a delicious flavor, rather it’s poured in your preferred glass or used to enhance the taste of your favorite dish. Red wine is an important ingredient of most braised dishes and is a natural enhancement that encourages richness and succulence to the dishes. In my opinion, there’s no such thing as cooking wine and would suggest using table wine in the dishes you prepare. Don’t cook with something you wouldn’t drink!
THE RECIPE – BRAISED BEFF & FALL VEGETABLES
Enjoy with red wine and good friends!
We are happy to furnish you with fresh-refined stocks and finished veal demi, if you desire. As part of the our process we keep these items on hand and they may be ordered through the Nicklaus Clubhouse!