What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?

If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. 

By the end of this episode you’ll:

1. Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)
2. Explore classic recipes like comforting smothered pork chops and a rich coq au vin
3. Discover time-saving tricks that will make a braised-dish your next go-to for hosting

Tune in now to bring the magic of braising into your kitchen this season!

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LINKS:

Tyler Florence’s wine-braised beef brisket recipe 

Beer-braised brisket with onions from Food.com, and one for the slow cooker from The Kitchn

George Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (and Kari describes both versions in the ep!). Here’s a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. 

Traditional coq au vin by Ina Garten, or a slightly easier version by Damn Delicious

Eric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked) 

Amateur Gourmet’s braised chicken recipe and video

Samin Nostrat’s soy-braised short rib recipe

Ginger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) 

Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

Braised leeks from Fox and Briar

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