What’s the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you’ve ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.By the end of this episode, you’ll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***Links:Tyler Florence’s wine-braised beef brisket recipe Beer braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham’s Smothered Pork Chops with andouille, which are richer than his wife’s Roxanne’s version (which Kari describes in the show). Here’s a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim’s garlic-braised chicken recipe from NYT Cooking (unlocked)Amateur Gourmet’s braised chicken recipe and videoSamin Nostrat’s soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.