: to cook slowly in fat and little moisture in a closed pot
Braised dishes are great recession food. Braising in fat typically means that you are cooking using the fat already in the meat and slowly rendering that fat out of the meat. Therefore, by definition, you are choosing meat cuts that are significantly lower in price than their lean counterparts. Moreover, if you make ahead of time, rendering out the fat during cooking, refrigerating and then skimming the congealed fat, you can even make this cut as healthy as its expensive brother. And then of course there is the recession perfect result - comfort food.
I promised to deliver on braised short ribs, and I will, but first there have been numerous requests for chicken braises, so here are my favs. Remember to feel free to use the comment section of the site to make these kinds of requests - they are always welcome.