Braising: A Recipe for Keeping Your Brains from Going into Your Feet
Cabernet and Jalapeno Braised Short Ribs with Cilantro Lime Gremolata.
In the movie “Spaceballs” the fleet commander, Dark Helmet, played by Rick Moranis, is in hot pursuit of Princess Vespa. Astounded that the Princess and her rescuer, Lonestar, are making a get away, Dark Helmet commands his ship to go straight to Ludicrous Speed to catch them.
As the ship accelerates through Light Speed, hurtles right past Ridiculous Speed straight to Ludicrous Speed, Dark Helmet is thrown vertical. Hanging onto the railing of the flight deck for dear life, he exclaims, “My brains are going into my feet!”.
There’s no more fitting analogy for modern culture than this. On most days we live life at ludicrous speed, packing so much in that we have little time to eat, and less time to cook.
Braising is a simple, uncomplicated cooking technique that doesn’t require special skill or know-how, just time.
You may be thinking: “How will I have time to braise, if I don’t have time to cook?”.
Herein is the irony of “time” in the braising method: It requires very little active cooking once it’s in the oven. Read a book, or, take a nap, while the oven does all the work.
Cuts of meat that are ideal for braising are typically less expensive because the low and slow cooking method will break down the connective tissue producing a tender, flavorful, and moist dish.
Short ribs are an excellent cut for braising.
Try my Cabernet and Jalapeno Braised Short Ribs. It’s a southwest take on a traditional recipe. Cook them low and slow overnight, on a lazy Sunday afternoon, or put them in the slow cooker during the week. Your house will smell amazing when you arrive home from work.
Your family, and your brains and your feet will thank you.