Of all the kitchen techniques up my sleeve, none is more useful or inspirational than the transformative act of braising. I love simmering tough, inexpensive cuts of beef in an aromatic liquid, then enjoying a bowlful of tender, richly flavoured stew. Most chefs don't cook extravagantly. We're far more interested in cost-effective solutions than following the latest expensive trends. Braising fits the bill perfectly and is also key to unlocking some of the deepest, richest flavours on the planet.
Our values around food rate tenderness over flavour, which means that the most tender cuts of beef are the most expensive because they cook the fastest. Paradoxically, this means that the more flavour there is in a particular cut of meat the less expensive it will be. This is due to the simple fact that the more a muscle is used the tougher it gets and consequently the more flavour it develops. That's where braising comes in.
If you simply simmer a tough, inexpensive cut of meat in a flavourful liquid, it will eventually tenderize. Along the way, stir in lots of tasty flavours from all over the world, one of my favourites being an Asian-inspired orange and ginger combination. To serve, ladle the flavourful meat over spinach leaves and bean sprouts for a stew and salad in the same bowl.
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