Braising is a culinary technique that combines slow cooking and moist heat to break down tough cuts of meat, infuse them with robust flavors, and achieve fork-tender results. Our collection showcases a variety of braised dishes, each with its own distinct blend of herbs, spices, and succulent sauces that elevate the dining experience. From the richness of red wine-braised short ribs to the delicate zest of lemon-braised cardoons, these recipes highlight the versatility and depth that braising brings to the table.
