Transform One Basic Braise into Multiple Gourmet Dinners All Week
One Basic Braise Recipe for Multiple Gourmet Dinners

Transform One Basic Braise into Multiple Gourmet Dinners All Week

When it comes to ultimate comfort food, few dishes can rival a slow-cooked braise: rich, warming, and packed with deep, satisfying flavours. But what if a single, simple base could effortlessly morph into multiple dinners across the entire week? Cookbook author Lucy Tweed generously shares her go-to "basic braise," a foolproof recipe that serves as the foundation for everything from hearty pies to fragrant curries and indulgent pasta dishes.

The Braise That Started It All

SERVES: 6-8

COOK TIME: 3½–4 hours (oven) / 6–8 hours (slow-cooker) / 1 hour (pressure cooker)

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Ingredients:

  • 1.5 kg (3 lb 5 oz) of your favourite stewing meat (e.g., lamb shank or shoulder, pork neck or shoulder, beef shin or chuck/braising beef)
  • 1 garlic bulb, cloves unpeeled and crushed
  • 1 brown onion, roughly chopped or thickly sliced
  • 1 celery stalk, chopped
  • 1 carrot, peeled or scrubbed, cut into 10 cm (4 inch) lengths
  • A few sprigs of your favourite woody herbs (e.g., thyme, rosemary, or bay leaves – Lucy uses all three)
  • 1 teaspoon black peppercorns
  • 1 litre (4 cups) stock (beef, chicken, or vegetable)
  • 1 tablespoon tomato paste (concentrated purée) (optional)
  • 125 ml (1/2 cup) white wine (optional)

Method:

If time allows, heat a large frying pan over medium–high heat and sear a few pieces of the stewing meat until browned on one side. This step adds a deeper, more complex flavour to the final stew.

Oven Method

Preheat the oven to 160°C (325°F) fan-forced. In a heavy, ovenproof dish, combine the meat, garlic, onion, celery, carrot, herbs, peppercorns, and stock. If using, stir in the tomato paste and wine. Cover the mixture with a baking paper cartouche (a piece of baking paper cut into a round and placed directly on the surface of the stew), then seal the pan tightly with foil. Cover the pan with a heavy lid and place the dish in the oven. Cook for 3½–4 hours until the meat is tender and the flavours are well developed.

Slow-Cooker Method

Place all the ingredients into a slow-cooker. Cover and cook on low for 6–8 hours or until the meat is tender.

Pressure Cooker Method

Add all the ingredients to a pressure cooker. Seal the lid and cook on high pressure for 1 hour. Allow the pressure to release naturally or use the quick-release method according to your pressure cooker’s instructions.

Tips for Perfecting Your Braise

  • Feel free to add root vegetables, such as potatoes or parsnips, for added texture and nutrition.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of oven cooking, or stir in a slurry of flour and water (1 tablespoon of flour mixed with 2 tablespoons of water) towards the end.
  • Finish with a splash of vinegar or a squeeze of lemon juice just before serving, to brighten the flavours and add a refreshing zing.

Argentinian-Style Pie

COOK TIME: Basic Braise + 25-30 minutes

SERVES: 4

Ingredients:

  • 500 g basic braise (about 2 cups)
  • 1 small red onion, finely chopped
  • 1 small red capsicum, finely chopped
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • 2 hard-boiled eggs, peeled and cut into 8
  • 1 potato, peeled and cut into thin slivers (no thicker than 5mm)
  • 1 tomato, roughly chopped
  • ½ to 1 cup green olives, flesh chopped and pits removed
  • 4 sheets shortcrust pastry
  • 1 egg, beaten (for egg wash)
  • Optional: 1 tsp cayenne pepper or favourite hot sauce

Method:

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Preheat the oven to 200°C (400°F) fan-forced. Using two forks, mash the jelly and meat, as well as any vegetables in the basic braise, or pull it apart and massage with your hands until you have a texture suitable for a pie filling. In a large bowl, combine the mashed basic braise, red onion, capsicum, smoked paprika, pepper, hard-boiled egg, potato slivers, tomato, olives, and cayenne or hot sauce (if using). Cut the pastry into 15–20 cm (6–8 inch) squares, depending on the sheet size, aiming for 12 pieces. Brush the edges of each piece of pastry with egg wash, then divide the filling between each piece. Fold the pastry closed in half – you can leave it as a triangle or trim it into a half-moon. Pinch the edges firmly together or press with a fork to seal. Brush the top of each pie with the remaining egg wash, then bake in the oven for 25–30 minutes until golden and crispy. Serve hot, warm, room temperature, or cold. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Tips for the Perfect Pie

  • The potato slivers are cut thin as they need to steam-cook completely in the pie casing. Use a paring knife for precise cutting.
  • Allow the basic braise mixture to cool before filling the pastry, to prevent sogginess and ensure a crisp crust.

Green Curry Stew

Serves: 4

Cook time: basic braise + 20 minutes

Ingredients:

  • 2 tablespoons good-quality green curry paste
  • 500 g (1 lb 2 oz) basic braise – Lucy made it using pork neck (about 2 cups)
  • 400 ml (14 fl oz) coconut milk
  • 1 litre (4 cups) chicken or vegetable stock
  • 200 g (7 oz) rice noodles
  • 4 baby bok choy, halved
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon brown sugar
  • 1–2 tablespoons fish sauce
  • To serve: fresh herbs (mint, Thai basil, coriander/cilantro), 1 small red onion thinly sliced, lime wedges, fresh chilli sliced (optional), steamed snow peas (optional)

Method:

In a large saucepan over medium heat, heat the green curry paste through for about 5 minutes or until it smells fragrant and delicious. Add the meat to the pan and cook until heated through, 15–20 minutes if chunky, 10 minutes if the meat is shredded. Pour in the coconut milk and stock and bring to a simmer. Meanwhile, prepare the rice noodles according to the packet directions and set aside. Blanch the baby bok choy in boiling water until tender. Drain the bok choy over the noodles to bring the noodles back up to temperature, then place into serving bowls. Season the curry with the lime juice, brown sugar, and fish sauce, adjusting to taste. Ladle the curry over the noodles and bok choy in each bowl. Garnish with fresh mint, Thai basil, coriander, red onion slices, a squeeze of lime, and fresh chilli. Serve with steamed snow peas if desired. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Tips for a Flavourful Curry

  • For a vegetarian version, substitute the meat with tofu or mixed vegetables.
  • Adjust the spiciness by varying the amount of green curry paste or by adding fresh chilli.
  • Use fresh herbs generously to enhance the flavour and aroma of the dish, creating a vibrant and aromatic meal.

Rags Ragu

Serves: 4

Cook time: basic braise + 25 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb 2 oz) basic braise, made using boneless lamb shoulder (about 2 cups)
  • 250 ml (1 cup) red wine
  • 170–250 g (2/3 –1 cup) tomato passata (puréed tomatoes)
  • Salt to taste
  • 500 g (1 lb 2 oz) fresh lasagne sheets
  • 1 teaspoon Calabrian chilli
  • 1 ball burrata cheese

Method:

In a large frying pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and slightly golden, about 5 minutes. Add the basic braise and the red wine to the pan. Cook over medium–low heat until bubbling and the wine has reduced slightly, about 15 minutes. Add the passata and allow it to heat through. Season with salt. Meanwhile, cut the lasagne sheets into long thin triangles, about 4–5 cm (1½ –2 inches) at the widest part and the length of the sheet. Bring a pot of heavily salted water to the boil. Add the pasta and cook for 1–2 minutes or according to the packet instructions. Drain the pasta, reserving a small cup of the pasta cooking water. Add the cooked pasta to the pan with the lamb mixture. Stir to coat the pasta, adding a splash of the reserved pasta water if needed to achieve a smooth consistency. Use a potato masher to break up any large pieces of meat if necessary. Serve immediately, topped with Calabrian chilli and a ball of burrata cheese. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Tips for a Perfect Ragu

  • Always reserve a bit of pasta cooking water; it helps to bind the sauce and pasta together due to its starch content, creating a silky, cohesive dish.
  • If Calabrian chilli is unavailable, use crushed chilli flakes or a fresh chilli for a similar spicy kick, adjusting to your preferred heat level.

This versatile basic braise recipe from Lucy Tweed not only simplifies meal planning but also elevates everyday cooking with minimal effort. By preparing one base, you can enjoy a variety of gourmet dinners throughout the week, from comforting pies to exotic curries and hearty pasta dishes. Embrace this time-saving approach to create delicious, home-cooked meals that impress family and friends alike.