Monthly pick 57 minEasy
Sunday braised chicken with carrots
Tender carrots, a gently cooked onion and fresh thyme in a comforting one-pot chicken dish.
2 votes
by Marcby M.
by Marcby M.Slow-cooked recipes
Recipes that give flavour time to develop, with the right way to brown, add liquid and simmer gently.
Reviewed recipes in Slow-cooked recipes
2 recipes available57 min quickest1 easy recipe
Monthly pick
Monthly pick 3 h 55Intermediate
Mamie Toinette’s classic beef bourguignon
Fork-tender beef in a deep red-wine sauce made for long, relaxed meals.
3 votesby Marcby M.
by Marcby M.Control a long, gentle cook
A good braise relies on initial browning, a steady simmer and a tenderness check rather than vigorous boiling.
Brown in small batches
Dry the pieces and sear them without filling the entire casserole. The brown residue on the base will build the sauce; lift it with the recipe's liquid after cooking the aromatic vegetables.
Maintain a gentle simmer
Once the liquid is hot, turn the heat down until only a few small bubbles appear. Vigorous boiling evaporates the sauce too quickly and can tighten meat before its collagen has had time to soften.
Check tenderness, not just time
Start checking at the stated time: braising meat should yield to a fork and vegetables should hold their shape. For a make-ahead dish, cool it promptly, then reheat it gently and thoroughly.