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Braising vegetables and meat simultaneously

Hi! After many months of reading these forums I've finally made an account so as to seek guidance as I venture into new styles of cooking. I very recently bought my first Le Creuset piece, a 4 qt Soup Pot that I was hoping to use to explore the world of braising.

I'm hoping some more experienced cooks might be able to tell me if it's a good idea to try and braise vegetables (particularly sweet potatoes) alongside my meat of choice. I was hoping to braise some short ribs or lamb shanks over a bed of sweet potatoes so that the two foods start to share flavours, but I'm not sure if I'll end up disintegrating the potatoes into nothingness.

Would the secret be to add the vegetables during the middle of the braise? Or am I worrying over nothing, and the solution is as simple as throwing everything into a pot together.

Thanks in advance for your time and expertise.

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  1. If you're seeking mushy vegetables, then sure. Otherwise, yes, add in the process. If you google a particular meat and vegetable or even just the word vegetable and braised, you'll get yourself started. Welcome.

    1. I wouldn't be braising any vegetable that I wanted to stand alone later. Maybe roast them in the same oven aside from whatever you're braising...unless you want to make baby food.

      1. Here's one:

        http://www.bbcgoodfood.com/recipes/67...

        You can also see if your library has Molly Steven's All About Braising.

        1 Reply
        1. re: c oliver

          That sounds wonderfully unique, and delicious. Am going to try it out with lamb shoulder. Thanks.

        2. It also depends on how large the cuts are, but, I would put the vegetables in halfway through.
          Here's an interesting recipe: http://www.bbcgoodfood.com/recipes/67...
          Another idea: one can lift out the meat, strain the veggies, and mash. Then serve the sauce as a gravy over the mashed vegetables, meat on the side.

          2 Replies
          1. Thank you all for the replies, that recipe for the Vietnamese lamb shanks looks like exactly what I was going for.

            1 Reply