We often hear the term "b-r-a-i-s-i-n-g," which in very simple terms is a cooking method where food is first browned, then slow-cooked in liquid over a low heat. Yes, it's a pot-roast type.
The best way to explain it, though, is by a tasty example like using veal shanks to make the succulent Italian classic O-S-S-O B-U-C-O. We're seeing a lot of that on Italian restaurant menus, aren't we?
We coat a veal shank that the butcher cut into 2-inch pieces in a mixture of 1/4 cup flour and 1/4 teaspoon black pepper, and brown them in a large pot in a bit of vegetable oil. It takes about 5 minutes per side. Add a can of condensed onion soup, 1 cup dry white wine, 1/2 cup water, 2 tablespoons lemon juice, 1 chopped tomato, 4 large chunked-up red-skinned potatoes, 1 pound baby carrots, 1 tablespoon chopped parsley, and 1/2 teaspoon garlic powder.
Turn the heat down and let it simmer for 2 hours until the veal is fork-tender, giving it a stir occasionally. We thicken up that flavorful sauce with a cornstarch and water mixture, and done! You see, the braising time allows the rich combo of flavors to develop as the meat tenderizes, leaving us with a succulent fall-off-the-bone treat! In fact, it's one of those dishes that tastes just as good the next day warmed up, maybe even better!
If you’d like the recipe, just send a self-addressed, stamped envelope, marked “Osso Buco,” that's O-S-S-O B-U-C-O, to me, Mr. Food, right here at the station, or pick it up online for showing off your fancy cooking skills without any fancy fussing.
It's simply tender meat and rich luscious flavor, what else but "OOH IT'S SO GOOD!!®"