Braise around the World
More International Braises
Southwestern Pork and Sweet Potatoes
Sweet potatoes mitigate this braise's spicy heat, brought on by the combination of a pickled jalapeño's sour spiciness and the more complex heat of ancho chile powder.
Ropa Vieja
This Cuban stew is made by braising beef until it can be shredded―thus the name (translated as "old clothes"). Serve with tortillas, and pass hot sauce on the side for those who like it fiery. Because the meat is shredded, it's also suitable for tacos and burritos.
Red-Cooked Short Ribs
Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The "red" comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments.
Lamb Shanks with Lemon and White Beans
This is an excellent example of the way braising benefits tough cuts―lamb shanks are slowly simmered in a flavorful liquid until the meat starts to fall off the bones. Mashed beans thicken the sauce, while lemon juice brightens it.
Moroccan Chicken Thighs
Inspired by North African tagines, this aromatic dish uses skinless, boneless chicken thighs and is ready in a little over an hour. This braise tastes best with dried California apricots; they're brighter and slightly more sour than Turkish ones. Serve over couscous, and garnish with a cilantro sprig for color.
Spanish Daube
A daube is a classic aromatic beef braise from the South of France, but here it's crossed with Spanish flavors to offer a new twist on this comfort-food classic. Although one cup may seem like a lot of sherry, its flavors are muted once cooked, and it lends the dish a distinctively Spanish flair.
