Low and Slow: Braising for Beginners

When our head chef, Gracie, was first learning to cook meat after a 10-year stretch of vegetarianism, braising was the skill that felt the easiest and most accessible. The key ingredient in crafting a tender, fall of the bone, braised meat dish is time! If you’re seeking to expand your cooking skills, and especially gain confidence in cooking meat to perfection, this class is a great choice for you. 

Students will learn the foundational techniques for braising meat and cook three different dishes to showcase them. We hope that when you leave this class, you’ll not only feel confident to recreate the dishes we’ve made, but you’ll feel eager to experiment and improvise with the flavors and ingredients that are most exciting to you. Either way, you’ll leave with the confidence to enjoy tender, slow-cooked meat that will keep your belly full and your mouth happy throughout the coldest, coziest time of year. 

MENU 

Braised Beans and Beef Short Ribs with Soy, Maple, Ginger and Star Anise 

Braised Pork Shank with Thyme, Preserved Lemon and White Wine 

Braised Chicken Legs with Orange, Fennel, Rosemary and Olives 

Braised Root Vegetable Puree with White Pepper and Lemon Zest 

Braised Collard Greens with Bacon and Apple Cider Vinegar 

*Menu subject to change based on seasonal availability

Allergens: Tree Nuts, Dairy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Gracie here.

Review our registration and cancellation policies here.