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by Vanessa Barrington
There is nothing more comforting than a
fragrant pot of meat and vegetables simmering on the stove, especially
when the table is set, the cooking dishes are done and the cook is
relaxed. Not only do hearty, one-dish meals satisfy an autumn longing
for warming fare, they also provide a bit of order and ease in busy
lives. Whether you are cooking chicken, lamb, beef or pork, the basic
technique is the same.
First, brown the meat, then cook the aromatics and deglaze the pan
with liquid. Return the meat to the pan along with vegetables; cover
the pan and simmer until the meat and vegetables are tender. You may
then attend to other pursuits while the heat under the skillet finishes
the good work you began. You need only check and stir the contents
every so often. With some braises and stews, you’ll want to
serve rice, noodles, couscous or mashed potatoes to soak up the flavorful
juices, but with others, a good hearty bread will suffice.
Some cuts of meat will take awhile to simmer to tender perfection;
others are quicker. Almost all are even better the next day, so make
your time pay off and prepare enough extra for more than one meal.
Basic Master Recipe for a Stew or Braise:
For 6-8 servings
2-3 pounds of meat (3 pounds if the meat has bones like short ribs
or bone-in chicken)
Salt & pepper and sometimes flour
2-3 tablespoons oil or butter or mixture of the two
1-2 cups chopped aromatic vegetables including onion, shallot or leek,
garlic, carrots and celery
1 1/2– 3 cups liquid (can include stock, water, wine, beer,
tomatoes or any combination of these) the amount will vary depending
on the dish
Herbs and spices of your choice
2-3 cups vegetables (optional) (can include any root vegetable or
winter squash. Quicker cooking vegetables like green beans, fennel,
broccoli or cauliflower can also be used, but they are put in towards
the end) Some braises may include fruit.
1. Generously salt and pepper the meat and shake to coat with flour
(if using) (short ribs, beef stew, or anytime you want a thicker dish).
This method is the same whether you are braising bone-in chicken,
bite-sized chunks of beef, lamb or pork, or short ribs.
2. In a wide, heavy skillet with straight sides and a tight fitting
lid, heat the oil or butter. Brown the meat all over, working in batches
to avoid crowding. Remove the meat from the pan.
3. Drain excess fat from the pan and sauté aromatic vegetables
over medium high heat until brown and soft. Pour in the liquid and
stir and scrape up any browned bits on the bottom of the pan. Add
the desired vegetables, herbs and spices, lower heat, cover the pan
and cook until the meat is tender. Check from time to time and replenish
liquid if needed. Cooking time will vary widely. Some braises will
only take 20-30 minutes, while others will need to simmer for 2-3
hours. It depends on the cut of meat, the size of the meat, the pan
and many other factors. Consult each recipe individually for cooking
times.
Using the master recipe above and the meal ideas
below, experiment and create your favorite stews and braises. Before
you know it, you’ll have a whole winter’s worth of cozy
comfort meals in your repertoire.
Beef Short Ribs
Approximate cooking time 2 hours
Serve these over wide, buttered egg noodles
3 pounds beef short ribs
Salt, pepper and flour
1 cup onion
1/2 cup celery
1 cup beer and 1 cup beef broth
Bay leaves and dried thyme
Beef Stew with Red Wine
Approximate cooking time 1 1/2 hours
Serve over soft polenta or mashed potatoes
2 pounds beef stew meat
Salt, pepper and flour
1 cup diced onion or leek,
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon chopped garlic
2 cups red wine mixed with 2-tablespoons tomato paste
Bay leaves and dried thyme
2 cups bite sized pieces of potato, rutabaga and/or turnip
Pork Chops with Apple Cider and Red Cabbage (for 4)
Approximate cooking time 30 minutes
Serve with boiled potatoes or potato pancakes
4 thickly cut pork chops
Salt & pepper
1 medium red onion, sliced thinly
1 cup chicken stock
1/2 cup apple cider
Caraway seeds
2 cups thinly sliced red cabbage (sauté the cabbage with the
onion and leave it in when you put the pork chops back in after browning
them. The longer the cabbage cooks, the better)
Chicken with Dried Apricots, Saffron and Pine Nuts (for 4)
Approximate cooking time 45 minutes
Serve over couscous with the juices spooned over
4 whole chicken legs and thighs (bone-in)
Salt and pepper
1 medium yellow onion, sliced thinly
1/3 cup white wine
1 cup chicken stock
1/4 teaspoon crushed saffron
1/2 cup dried apricots, quartered
1/4 cup toasted pine nuts (for sprinkling on the finished dish)
Braised Lamb Chops with Olives and Peppers (serves 4)
Approximate cooking time 30 minutes
Serve over Rice or Orzo
4 lamb shoulder chops
Salt & Pepper
1 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 1/2 cups chicken stock
Dried oregano
2 cups red and yellow pepper strips
1/2 cup olives (add the olives during the last five minutes of cooking)
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