Braised dishes for blustery evenings
MARK DEWOLF email@example.com @drink_east
As those cold North Atlantic winds hit shore there is nothing more comforting than the thought of nestling in with a hearty braise and a glass of something warming. To braise is essentially to fry and cook, typically meat, in a liquid. The technique is often used to intensify flavour, while simultaneously breaking down tougher cuts of meat. This week’s column draws on a wide range of cultural influences including North Africa and France.