Braising Warms the Winter Soul

for a long time). Remove the food pieces. Strain and degrease the liquid; a strainer over a special degreasing measuring cup that has its spout from the cup bottom is perfect for this. Once strained and degreased, return the liquid to the pot and thicken to taste. Thicken by reducing the sauce (boiling it down), or by adding a couple of tablespoons of flour or corn starch premixed with some of the warm liquid (a “slurry”), or by adding back the vegetables after they have been pureed. Taste for salt and pepper.

For a specific demonstration of this technique see the Ossobuco Recipe

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