Learn the (Global) Braise
Braising turns tough cuts tender. You need a sturdy Dutch oven and your oven heated to 300°F. Sear your meat on the stove, add aromatics and enough liquid to cover ¾ of the meat, pop on the lid, transfer to the oven, and let it hang out for a while (3 or so hours for pork butt or beef chuck roast; 45 minutes for bone-in chicken thighs). You’ll know the meat is done when you can easily shred it with a fork. These three simple braising liquids lend an international spin to whatever you have on hand—for each one, bring liquid and aromatics to a boil on the stove before pouring over the protein.
Liquid: Red wine.
Aromatics: Sliced onions, crushed garlic, chopped carrots, bay leaves, thyme, black peppercorns.
Liquid: Coconut milk
Aromatics: Sliced onions, crushed garlic, fish sauce, kaffir lime leaves (or zest of a lime if you can’t find), crushed lemongrass, fresh ginger, ground turmeric.
Liquid: Half chicken stock, half pineapple juice.
Aromatics: Sliced onions, crushed garlic, dried guajillo and ancho chilies, ground cumin, chopped cilantro.
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