It's that time of year again when all I need is a good, thick sweater for a walk on the beach with my family! As a chef I realized early on that cooking seasonally not only meant using the products available at that time of year, it also affects the cooking methods used in the kitchen. A shift to cooler weather opens the door for one of my favourites - braising! It's not to say that you can’t braise all year long, after all I have been known to light up the BBQ in the middle of Winter; but braising is one of those comfort foods that make you feel good on a cold day. I like to start this dish in the early afternoon. After a few hours of playing outside with the kids, the aromas that greet us at the door are amazing, they warm me right through before I have even tasted the finished meal.

Braising is a delicious and economical way to prepare dinner. It makes the best use of more flavourful, tougher and therefore less expensive cuts of meat and tenderizes them through a slow gentle heat and longer cooking time. Cuts of shoulder, neck, ribs, leg and shank are perfect candidates, or you may choose to include more tender cuts from the loin, as well. Just make sure that your meat has great marbling and some fat, they both add tons of flavour! Make sure to cook more than you need! The braised meat can be frozen in the sauce for a quick meal a few weeks later, or it can be flaked and tossed into pasta dishes, used as a sandwich or wrap filling, added to tomato sauce for a great Bolognese or even made into an incredible shepherd’s pie if there happens to be any left over!

The basic braising method is quite simple; it makes the most of both dry and moist heat cooking by incorporating the flavour and colour from searing the meat in a hot pan, along with the tenderness and moisture from a nice gentle slow simmer in a rich broth. First, the meat is seasoned and seared in a hot pan until browned on all sides. Then flavourings and aromatic ingredients such as onion, carrot, celery, garlic, herbs and spices are added to the pot. This includes adding cooking liquids, such as wine, stock, beer, water or juice. The dish is then covered with a lid and simmered stovetop or in the oven at a low temperature for a couple of hours until the meat is fork tender. Finally, during the last 30 minutes of cooking the cover can be removed. This allows you to repeatedly glaze the meat with the liquid. It also allows for the cooking liquid to reduce into a sauce to be served along the finished dish.

Because braised meats get their flavour from the liquid and aromatics that they are cooked with, and since the cooking liquid is used as a sauce, it is important to use good quality ingredients to achieve great results!

I could sit down and eat a braised lamb shoulder or an osso bucco all on its own. However, braised meat and their sauces are screaming for an accompaniment, but what? The possibilities are endless! Potatoes in any form will work; steamed, mashed, boiled, roasted or baked. Fresh pasta, couscous and rice are also good choices, but why not try some grains? Bulgur, Quinoa, and Barley make a great pairing for a rich braised dish. Vegetables of course are a must with any meal, but don’t forget to think seasonally! Any of the fall and winter veggies will be magical with this meal. Carrots, parsnips, squash, turnip, pumpkin, and cabbage are some of my favourites! They can be cooked all on their own or added to the braising pot during the last stage of cooking and simmered alongside the braised meat, cooking just until tender before being served. Don't be afraid to try something new. Who knows, you may just like it!

Chef Ryan Skelton

Try Chef Ryan's Beginner Braised Lamb recipe!

I absolutely love the flavour of lamb! It is strong enough to stand up to the red wine, beef stock, grainy mustard, fresh rosemary and thyme. This recipe is a great introduction to braising. Once you have figured out the basic technique, don’t be afraid to get creative! Try braising different meats and creating different flavour combinations. That way you’ll end up with a great meal, all while having a little fun in the kitchen.