Make This: A Simple Braise

It's braising season, babe.

Fresh out of college, working at a restaurant in Louisville, KY, I learned how to braise short ribs.

Over the years, I’ve perfected the technique, experimenting with subtle changes each time. I’ve learned to sear the meat a little longer, lending a deep, hearty backbone to the dish. And I now understand that reducing the braising liquid for longer - patience is key - concentrates the flavors into a glossy finishing sauce with serious flavor.

This technique has become a part of my cooking arsenal, a gift that keeps on giving.

Braised Rabbit with paccheri

Throughout the end of 2024, I was in a real braising fit.

For Christmas Eve, I braised a whole rabbit and tossed the shredded meat with pasta from Gustiamo (pictured above).

The next week, my brother-in-law gifted the results of a hunt club outing - a fresh, beautiful duck - and I braised that, too. It was gamey and delicious.

My family loved the duck so much I braised some chicken quarters the following week. Each time, I employed the same technique, a versatile “recipe” that works with a variety of proteins.

There’s no better time for a big hearty braise than now, before winter is officially behind us. A proper braise warms the heart and the home. It’s an impressive dish, and once perfected, it can become a reliable part of your cooking repertoire.

Let me tell you about it: