Braise: A Journey Through International Cuisine

“Braised meat was what my grandmother and mother would make on a cold winter night to warm and satisfy the family. It was one of the first things I learned to make as an apprentice in France. There are few other dishes that stir my soul in the same way. This is a cooking method that produces a delicious caramelized, browned exterior giving way to tender, voluptuous chunks of meat that are so full of flavor they don’t even need the velvety sauce surrounding them in the pot, though of course, no one would dream of leaving it behind.” -Daniel Boulud

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“Braised meat was what my grandmother and mother would make on a cold winter night to warm and satisfy the family. It was one of the first things I learned to make as an apprentice in France. There are few other dishes that stir my soul in the same way. This is a cooking method that produces a delicious caramelized, browned exterior giving way to tender, voluptuous chunks of meat that are so full of flavor they don’t even need the velvety sauce surrounding them in the pot, though of course, no one would dream of leaving it behind.” -Daniel Boulud

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