Braises

For 10 years, Lisa Schroeder, chef and owner of Mother's Bistro & Bar in Portland, has served "mother food made with love": slow-cooked dishes, such as braises and stews. ❋ [email protected] (SHARON THOMPSON; McCl (2009)

Even in lighter vintages like '06 and '07 it's a pretty big wine, requiring red meat or braises to balance its power. ❋ Jay McInerney (2011)

Now that fall is here I have been craving long cooking, hearty dishes like braises and stews. ❋ Laura (2009)

Have a taste for succulent braises but no time to labor over the stove all day? ❋ Pervaiz Shallwani (2011)

Slow-simmered braises are all made from the so-called "lesser" cuts — oxtail, shoulder, neck, short rib, brisket, belly, shank. ❋ David Tanis (2011)

As Mr. Malouf explained, while cooking at the Dock Kitchen, As the meal progresses, they use herbs in long slow braises, and literally handfuls of herbs are thrown on to the braising dish and cooked for an hour or more. ❋ Bruce Palling (2011)

Dried mushrooms, rehydrated with a little water, stock or wine, are great in soups, risottos, and braises. ❋ Katy McLaughlin (2010)

If we're having guests, we'll grill fish, or in the winter we like to do braises—duck, chicken. ❋ Unknown (2011)

They also thicken braises, stews and soups and are warming and comforting. ❋ Bruce Palling (2011)

Despite our love for a simmering pot of slow-cooked morsels, we associate braises and stews with ordinary weekday fare rather than something festive. ❋ Unknown (2010)

She stuffs the fish with fatty Chinese ham and braises it until its flesh is warm and spicy and its skin has a shiny glaze that looks like wet lacquer. ❋ Molly O’Neill (2010)

Since Greek Beef and Green Bean Stew is one of my favorite braises, I'm adding it to Swirling Notions 'Braisy Chain and invite my friends and regular readers to join the chain by sending a recipe for their favorite braise to Swirling Notions. ❋ Laurie Constantino (2008)

I really like this recipe and your use of the coffee-beer for braising – I often use beer in my braises, and the coffee element sounds like a fantastic addition. ❋ Unknown (2010)

A cast-iron, enamel-coated pot works wonders on your sautees and braises, because it heats so evenly on the bottom. ❋ Unknown (2010)

The more batches the lu braises, the tastier it becomes. ❋ Amy Ma (2010)

Kaneva-Johnson doesn't peel hers, either; she surrounds them with hot stock or water one-third of the way up their sides, and braises them for 30 minutes or bakes them at 180C/350F/gas mark 4. ❋ Matthew Fort (2010)

Here, that means braises, slow-cooked meats melting off the bone. ❋ Marie Elena Martinez (2010)

Roger blew a [hot nut] all the way up to his neck when his girlfriend jumped on top and started [braising] his engorged [fuck stick]. ❋ Eaton Holgoode (2015)

[I'm going to go] [braise-the-meat] before I take that pussy to [poundtown]. ❋ Jeremy Hartman (2016)

Donna was caught up in [sexual ecstasy] and was begging for her lover to fill and pound both her love holes [on after] another. Matt began Braising Beef until he unloaded deep inside her. Unfortunately, Donna wound up getting a wicked [vaginal infection]. ❋ Eaton Holgoode (2015)