fb-pixelWarming pot works, even in spring - The Boston Globe Skip to main content

Warming pot works, even in spring

The best cuts of beef for braising are the tough, fatty, sinewy parts from the shoulder, leg (shank), and flank; these are the most flavorful and offer the most value in the meat case. Beef brisket, chuck roast, short ribs, and shanks (cut crosswise across the bone) are all prime candidates for long, slow cooking. Oxtail, the bony, fatty beef tail, makes an especially unctuous stew. Any of these can be oven-braised, cooked on the stove top, or tucked into a slow cooker.

You can also braise chicken (think classic French coq au vin) but 45 minutes to an hour is sufficient. Thighs hold up better than the breasts, which can become tough and stringy if overcooked.

Advertisement



In the pork family, the gnarly shoulder (also called pork butt or Boston butt) and country-style ribs turn fork-tender after two to three hours; with lamb, reach for the shoulder and bone-in shanks. Pork has a chameleon-like quality, readily adapting to a variety of flavors. Braised with star anise, ginger, garlic, and soy sauce, leftover pork and its juices can be turned into noodle soups or stir-fries with bok choy, pea pods, and green beans. For a Mexican-style meal, pork cooked with smoked chiles can be served with tortillas or combined with beans and tomatoes to make a chunky chili. Shredded pork can be folded into a tomato-based ragu and tossed with pasta or slathered with barbecue sauce and piled onto soft eggy rolls.

Whatever Mother Nature throws our way, a hearty pot is a good antidote.


Lisa Zwirn can be reached at lisa@lisazwirn.com.