Braising Recipes

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Two kinds of citrus, one patient braise, and a sauce you will remember.

Braised low and slow until the smoke settles into the fat and the real flavor arrives twenty minutes after the oven turns off.

Three meats, a two-hour simmer, and smoke that gets quieter and deeper the longer it cooks.

A 20-second bloom that builds the whole foundation, finished with a crackling spiced butter that sizzles when it hits the bowl.