Wintertime comfort-in-bowl is savory, meaty braised beef

Ask my daughter Océane what her favorite food is and she will shoot back, without hesitation, “braised ribs.” Who doesn’t love the comforting meaty aroma that fills the house from ribs cooking slowly in Dutch-oven full of savory, gently-bubbling liquid? That’s wintertime comfort-in-bowl if you ask me.

Braising is a long-honored method of cooking which coaxes out tenderness and deep flavors from tougher cuts of meat. The basic technique involves a Dutch oven and four main steps: brown the meat and remove, cook the mirepoix (chopped onion, celery and carrot), deglaze the pan with liquid, and finally return the meat to the Dutch oven, cover and let cook low and slow in the oven or on the stovetop until tender.

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