Inexpensive, homey and foolproof: No wonder braising is big

01/28/2010 | Philadelphia Daily News

Braising, which can turn inexpensive and tough cuts of meat into luscious and comforting meals, is a favorite cooking method for home cooks and restaurant chefs. An overnight marinade adds an extra layer of flavor, says John Brandt-Lee, the chef and owner of Pennsylvania restaurant Avalon, where braised short ribs are customer favorites.

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