When the maple leaves turn red and Northeast Ohio’s air changes from balmy to crisp, we look forward to hearty one-pot meals: fricassees, stews or a simple pot roast. All are made using a slow-cooking method known as braising.
With this technique, meat is seared and browned quickly, then gently simmered in a liquid. It’s perfect for tougher, less expensive cuts. “It’s a delight to discover the miracle of braising,” wrote James Beard, the venerable culinary sage, adding that for those new to braised vegetables, the taste is “a revelation!"