Braise

The chef suggested using a cheaper cut of meat for the braise, as the slow cooking process would tenderize it.

If you braise the vegetables for too long, they will become mushy.

The slow-cooked pork belly braise was amazing.

Before braising the short ribs, the chef instructed the cook to braise them.

The recipe calls for a long braise of the chicken in red wine.

My mother taught me how to braise chicken when I was young.

The chef seared the braise before putting it in the oven.

To achieve the perfect braise, the meat must be browned on all sides before cooking.

The butcher recommended a nice cut of beef for the braise.

The braise was left to simmer for several hours, allowing the flavors to meld together.

The recipe called for a dry rub on the braise before searing.

The recipe instructed her to braise the pork chops for an hour.

The recipe instructed him to braise the pork belly until it was tender and succulent.

The chef taught him how to braise fish for a delicate, flavorful dish.

She used a slow cooker to braise the beef stew for convenience.

She learned to braise chicken in her cooking class.

She braise the vegetables in olive oil before adding them to the pot.

The chef will braise the oxtail in a red wine sauce before serving it with creamy polenta.

The chef will braise the octopus with tomatoes, garlic, and white wine.

I'm going to braise the onions in butter and garlic.

My mom taught me how to braise beef in a Dutch oven.

He likes to braise his ribs in a mixture of beer and barbecue sauce.

We're going to braise the cabbage until it's soft and buttery.

They decided to braise the lamb shanks with garlic and rosemary.

She was taught to braise fish in a tomato-based sauce for a delicious meal.

We had a wonderful seafood braise at the restaurant last night.

The chicken and mushroom braise was the highlight of the meal.

The restaurant's specialty is their lamb shank braise.

The beef short rib braise was so tender it fell off the bone.

My grandmother's pot roast braise is always a crowd-pleaser.

A classic French beef braise is called boeuf bourguignon.

The chef's signature braise includes a mix of meats and vegetables.

The chef's signature dish is the duck leg braise with root vegetables.

The beef cheek braise took hours to cook, but it was worth the wait.

The chef taught the apprentice how to properly braise meat to perfection.

The key to a successful braise is to brown the meat first.

The braise adds depth and richness to the dish.

The chef used a cast iron skillet to sear the braise.

I prefer to braise my short ribs in red wine for added depth of flavor.

The chef used a mirepoix of carrots, onions, and celery to flavor the braise.

She braise the artichokes in a lemon and white wine sauce for a side dish.