For easy cool weather cooking, try braising
Cool days call for cooking that is low, slow and wet. Which is to say, braised.
And it’s simpler than you might think. Braising is just a matter of cooking food, usually meat, for a long period at a low temperature and submerged in some kind of liquid. Pot roasts are a good example. Many foods cooked in a slow cooker also qualify.
Beef stews are another great example. A long, slow simmer is used to break down and tenderize cuts of meat that otherwise would be tough and unappealing.
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