Braising on the Bone

Braising is a tried and true method of developing flavor over time. The smell of browning the meat, introducing the vegetables and then filling the pot with hot stock and letting it simmer for hours is an indication in the Salt Water Farm kitchen that winter is soon upon us. In this class we will cook three different kinds of meat on the bone, demonstrating that the bone gives the meat tenderness and flavor. Dishes include coq au vin, a traditional Cassoulet with duck, sausages and white beans and a mouthwatering osso bucco on a bed of soft polenta. We will also make a bitter green and citrus salad and a chocolate almond brandy cake for dessert.