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How To Braise

ribs 6

 

  1. BROWN ITEM ON ALL SIDES IN HOT OIL
  2. REMOVE ITEM
  3. ADD MIREPOIX/VEGETABLES AND SWEAT (do not brown vegetables)
  4. ADD ROUX IF USING (optional, you can decide to thicken with roux later if sauce needs thickening)
  5. RETURN MAIN ITEM TO POT ON TOP OF MIREPOIX
  6. ADD FLAVORED LIQUID
  7. BRING TO SIMMER
  8. COVER AND FINISH EITHER OVER LOW HEAT (on stovetop)  OR IN OVEN, UNTIL FORK TENDER
  9. TASTE SAUCE AND ADJUST SEASONING
  10. REMOVE ITEM, AND HOLD WARM
  11. STRAIN SAUCE (optional) REDUCE AND THICKEN IF NEEDED
  12. SLICE ITEM AND SERVE WITH SAUCE
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