How to Braise Meat the Italian-Southern Way

Our friends at the CBS Early Show sent this clip over, and I liked Chef Frank Stitt’s approach to comfort food: double the meat. He braises both short ribs and oxtails in one pan, and offers some good tips for braising techniques, like putting a layer of parchment paper directly on top of the food, then covering the pan with foil so that the moisture is really locked in; and not letting the braising liquid boil or else the sauce will end up cloudy.

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