Sunday night, I made one. It wasn't perfect, but it was good. A couple of lessons learned along the way:
- Put your vegetables in the bottom of your cookware
- Sear your vegetables beforehand - this equals deliciousness (seriously, some of the best carrots I have ever had resulted from this)
- Sear your roast
- To dredge or not to dredge? I vote not to, but that's simply because I don't think that it added anything. I actually strongly disliked the crust on my meat after dredging, whereas I love a good seared edge. It also did nothing to help thicken up the gravy afterwards, even though it had been suggested to me for just that reason
- The juices from a braise will taste heavily of the spices you use on your meat, moreso than pan drippings from a roast - I liked this, but I might use a lighter hand next time. I did an Indian spice mix (cumin, tumeric, garam masala and garlic for kick because why not) and my gravy tasted very strongly of that after the fact
- Use more vegetables than you think you should, because they will be delicious!
With that, we are off! (I have an excited Bunny beside me here.) Also, as a tease for later, Bunny and I tried a new dim sum place yesterday that we'd like to share.