To cook à la braise; i.e. to stew in a tightly-closed pan (properly with a charcoal fire above and below), the meat being surrounded with slices of bacon, herbs, etc. (“braise, v.2”. OED Online. September 2016. Oxford University Press.)
Once you make this recipe, you can BRAISE SOME HELL with so many different vegetables. I usually enjoy braised vegetables with a French omelet made with fine herbs. Someone should probably eat bread.
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1. “braise, v.2”. OED Online. September 2016. Oxford University Press. http://www.oed.com/view/Entry/22555?rskey=9Hfst6&result=2 (accessed October 04, 2016).