Sunday is for Braising

Braising and slow cooking are among my favorite cooking methods. These dishes are full of deep rich flavor, typically come together in one pot, and utilize an array of inexpensive cuts of meat. When done right, the time it takes is always worth it and for me, Sunday is usually the perfect day for this low and slow style of preparing tender meats. Being Sunday, I figure what better dish than a Sunday Gravy - similar to a ragu, it's basically your choice of protein slowly cooked in a traditional tomato sauce.

Most braises follow the same protocol: sear the protein to develop some color in the pan and on the meat. Sauté some aromatic vegetables, deglaze the pan with some wine to take advantage of the fond left behind by the meat and veggies, and partially submerge the meat & veg with a nice flavorful stock or broth. Simmer this combination covered with a lid on the stove top or in the oven. I like in the oven on a low heat around 300 degrees Fahrenheit, this gives you more uniform heat from all sides. The liquid should be bubbling but not boiling and you want it covered as to not evaporate the cooking liquid from the pot.

This process is perfect for tougher cuts of meat like chuck, short rib, shoulder, butt, or even sausage. The long slow cook allows the connective tissues in these cuts to break down and become moist and tender. In the recipe that follows, I used a cross cut of bone-in short rib because it is what I had in the freezer but boneless or other bone in cuts would work just as well. Bones will add flavor and you can always remove them later.

When it comes to the sauce, you could easily buy your favorite tomato or pasta sauce or use your favorite recipe. I prefer to make my own to control the flavor and consistency, using a combination of canned crushed tomatoes and canned whole peeled tomatoes gives you a hearty marinara style sauce. You can even use fresh tomatoes but make sure they are in season and flavorful. Canned tomatoes work well because they are typically consistent in flavor and moisture content. There is plenty of variety in brand, I’ll usually spend up and get something imported from Italy.

Besides the tomatoes, fresh onions, garlic, and fresh herbs to finish are your best bet. To add more flavor to the sauce, incorporate some dry wine along with beef or chicken broth. Pair the finished ragù with your favorite pasta or some polenta.

Sunday Gravy 

Scroll down for a printable version of this recipe

Yield: 6-8 cups

Prep time: 20 minutes

Cook time: 2.5 hours

2 Tablespoons grapeseed oil

1.5 lb short ribs

4 cloves garlic, smashed

1/2 medium onion, diced

1 teaspoon tomato paste

1 teaspoon dried Italian herbs

1 bay leaf

1/2 cup red wine (optional)

1/2 beef or chicken stock

1 can whole peeled tomatoes 

1 can crushed tomatoes 

Salt & pepper to taste 

Fresh herbs to finish ~ basil, parsley, oregano

1. Heat the oil in a Dutch oven or heavy bottom pan that has a lid.

2. Season the short ribs with salt and sear on both sides until brown. Put them aside.

3. Reduce the heat and add the garlic to the pan, allow to caramelize then add the onion and bay leaf and cook until the onions are brown around the edges.

4. Add the tomato paste cook for 3 to 5 minutes followed by the dried herbs.

5. Deglaze the pan with the wine, scraping the fond from the bottom of the pot with a wooden spatula or spoon. Allow the wine to reduce slightly. If not using wine, deglaze with some vinegar diluted with stock or water.

6. Add the stock, tomatoes, and seared short ribs into the pot.

7. Bring to a boil, reduce to a simmer and cover. Cook at a low simmer for 2 hours or until the meat is fork tender and easily pulls apart. Remove the bay leaves and shred the meat using two fork or a fork and tongs.

v8. Season with salt & pepper, let the sauce rest for 15 minutes, stir in fresh torn herbs and serve over pasta or polenta.

Try this recipe on a Sunday or any day that you have a couple hours of cook time. Check out our Winter in Toscana class on Friday, March 8 at 6pm for a great wild boar ragu recipe. Pasta Workshop on Tuesday, March 5 at 6pm features a quicker Roasted Garlic-Tomato Sauce. Or, grab the last spot in Pasta Boot Camp on Saturday, March 2 at 10am for a similar Sunday gravy recipe along with many other great pasta creations from scratch.

Yield: 6-8 cups

Author: Drake Mandrell

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Sunday Gravy

Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M

Ingredients

• 2 Tablespoons grapeseed oil
• 1.5 lb short rib
• 4 cloves garlic smashed
• 1/2 medium onion diced
• 1 teaspoon tomato paste
• 1 teaspoon dried Italian herbs
• 1 bay leaf
• 1/2 cup red wine optional
• 1/2 stock beef or chicken
• 1 can whole peeled tomatoes
• 1 can crushed tomatoes
• Salt & pepper to taste
• Fresh herbs to finish ~ basil, parsley, oregano

Instructions

1. Heat the oil in a Dutch oven or heavy bottom pan that has a lid.
2. Season the short ribs with salt and sear on both sides until brown. Put them aside.
3. Reduce the heat and add the garlic to the pan, allow to caramelize then add the onion and bay leaf and cook until the onions are brown around the edges.
4. Add the tomato paste cook for 3-5mins followed by the dried herbs.
5. Deglaze the pan wine scraping the fond from the bottom of the pot with a wooden spatula or spoon. Allow the wine to reduce slightly. If not using wine, deglaze with some vinegar diluted with stock or water.
6. Add the stock, tomatoes, and seared short ribs into the pot.
7. Bring to a boil, reduce to a simmer and cover. Cook at a low simmer for 2 hours or until the meat is fork tender and easily pulls apart. Remove the bay leaves and shred the meat using two fork or a fork and tongs.
8. Season with salt & pepper, let the sauce rest for 15 minutes, stir in fresh torn herbs and serve over pasta or polenta.

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