The essential braising step I always skip.
In order to compensate for the fact that you’ve just added unseared meat to a pot of water, it’s time to dip into your pantry and enhance the flavor of your braising liquid. You could have started this process by dicing some carrot, onion, and celery and sweating them in olive oil. But when you’re lazy-cooking, the truth is: It’s just not that necessary. Instead, rifle through your pantry and grab a few of your favorite dry spices.
Depending on the flavor profile you’re going for, you could also consider adding a small amount of either tomato paste, miso, or even fish sauce to boost the umami notes of your braise. Sometimes I’ll also Microplane in a clove of garlic or a nub of ginger for added savoriness. Follow your instincts and trust that you’re going to have a deeply flavorful braise regardless of which pantry items you use.
The dried beans will soak up that flavorful braising liquid, and also add body and depth to the broth. Cook the beans at a gentle simmer while stirring occasionally so they can cook evenly, and eventually they’ll end up with perfectly intact skins and delicately tender insides. I love this texture. As for seasoning, I’ll generally add a little salt when the beans first start cooking, and then season more to taste when they’re nearly finished cooking.
You can eat your delicious stew the moment it’s done cooking, but if you store it in the fridge overnight, any excess fat will harden on top, making it easy to remove it. This step has two solid benefits: First, you can save that excess fat and cook with it later in the week . Secondly, with the excess fat removed, your brothy stew will now taste cleaner and more refined.
A slow braise is guaranteed to feed a large group, make your home feel cozy on a crisp winter day, and produce maximum flavor with minimum effort. You could use an
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