La Cuisine Chef’s Wine: Braising

Using your favorite braising recipe, in a large nonreactive stockpot, substitute 1/2 of braising recipe’s liquid for same amount of La Cuisine Chef’s Wine* and no need to add white wine, herbs or spices (reminder: LCCW has no added salt or preservatives).

Instructions:

Cooking food at a low temperature (or oven at 350 degrees) slowly in a relatively small amount of liquid is a cooking technique called “braising”. Typically, tough cuts of meat, such as chuck roast, rump roast, round steak, brisket, wild turkey, and fibrous vegetables, such as leeks and parsnips, and legumes, are typical foods used in braising. LCCW Braising liquid is a combination of LCCW and water (or broth). The addition of herbs is not required. Onions, garlic, or other aromatics can be added to the LCCW braising liquid for additional flavoring. Braising and stewing are similar, but stews are made with more liquid and smaller pieces of food.

---

Have an Inspiring Recipie to Share? Sign Up for our Newsletter!