Perfect Braising: Nonna-Approved Tips from Cleveland Chefs
- kathmilano
- Nov 6
- 4 min read
When the air turns crisp in Cleveland, nothing comforts quite like a perfectly braised dish—silky sauces, fall-apart textures, and deep, layered flavor. Our culinary team across Savour Hospitality—from LockKeepers to Il Venetian and Marble Room Steaks & Raw Bar—shares modern, Nonna-approved techniques to master “low and slow” cooking at home.
Braising is the art of patience: sear to build fond, deglaze to capture flavor, then gently simmer until the magic happens.
What Is Braising? (And Why It’s Elite Comfort Food)
Braising combines two techniques:
Searing: High heat browning to create flavor-rich fond
Slow cooking: Covered, low-temperature simmering in an aromatic liquid
The result? Luxurious texture and a sauce with restaurant-quality depth—exactly what our chefs serve in our fine-dining rooms across Cleveland, Ohio.
Chef-Driven Inspiration from Savour Hospitality
LockKeepers: Duck Ragù Bolognese (Paccheri)
Executive Chef Nick Francis layers flavor by grinding duck leg quarters (skin on for rendered fat), then searing, caramelizing vegetables, and simmering with tomato paste, crushed tomatoes, and a Parmesan rind. Finished after ~4 hours and served on fresh paccheri that “soaks up the sauce beautifully.” White wine keeps the duck’s subtle flavor in balance.
Why it works
Duck fat emulsifies back into the sauce for a glossy, rich finish
Parmesan rind and tomato paste add umami and structure
Low, steady heat develops a velvety texture
Il Venetian: Monkfish Ossobuco
Venetian-born Executive Chef Alberto Leandri reimagines ossobuco with monkfish, seared “in a lot of extra-virgin olive oil” for better browning. It follows classic braising steps but in a shorter ~35-minute window, scented with sage, rosemary, bay leaf, and thyme.
Why it works
Monkfish’s firm, sweet flesh braises quickly without falling apart
Herb bouquet perfumes a light, refined sauce perfect for seafood
Marble Room Steaks & Raw Bar: Seasonal Fish with Braised Gigante Bean Ragout
Executive Chef Brandon Veres slow-simmers gigante (giant Peruvian lima) beans into a soul-warming ragout—equally elegant as a vegetarian entrée or paired with scallops, calamari, shrimp, or salmon. Patience plus rosemary and sage yields a stew-like base with plush texture.
Why it works
Dried beans deliver luxurious body and absorb aromatics over time
A versatile platform for seasonal fish or shellfish
Perfect Braising: Like a Savour Chef (Step-by-Step)
Ingredients (base template)
Primary protein or vegetable (e.g., short ribs, duck, monkfish, mushrooms, beans)
Kosher salt & freshly cracked pepper
High-heat fat (neutral oil or EVOO, per dish)
Aromatics: onion, garlic, carrot, celery
Tomato paste (optional), fresh herbs (sage, rosemary, bay leaf, thyme)
Deglazing liquid: white wine for delicate flavors (e.g., duck/seafood), red wine or stock for richer braises
Stock (chicken, veal, vegetable, or fish)
Method
Season & Sear: Pat dry; season generously. Sear all sides until deeply browned.
Build the Base: Sauté vegetables to caramelize; add tomato paste to toast (if using).
Deglaze: Add wine to dissolve browned bits; reduce slightly.
Add Stock & Herbs: Return main ingredient, add stock to come ⅓–½ up the side; tuck in herbs.
Low & Slow: Cover and cook gently (325°F oven or barely bubbling stovetop) until fork-tender.
Finish the Sauce: Rest protein. Skim fat, reduce liquid to nappe; adjust seasoning and acidity.
Serve: Pair with paccheri, polenta, mashed roots, or gigante beans for a polished plate.
“Low and slow” is the root of Italian cooking—time-honored steps you can taste.
Pro Tips from the Line
Keep the fat: Skin-on duck or well-marbled cuts re-emulsify into a velvety sauce.
Use white wine for delicate flavors: Especially with duck ragù or seafood braises.
Choose EVOO when you want flavor + sear: Chef Leandri’s preference for monkfish.
Beans love patience: Dried gigante beans need time for a creamy center without splitting.
Pairing Ideas to Elevate the Experience
Franciacorta (Italy): Champagne-like finesse with expressive texture—our Master Sommelier friend’s favorite alternative.
Cava (Spain) & Prosecco (Italy): Lively, food-friendly options for rich braises.
English sparkling & West Coast traditional-method: Bright acidity to cut through sauce.
Sip these at LockKeepers, Marble Room, or Il Venetian, or inquire with Ohio distributors.
Frequently Asked Questions (FAQ)
How long should I braise?
Until fork-tender. Duck ragù runs ~4 hours;
can be done in ~35 minutes thanks to its delicate structure.
What liquid should I use?
Match intensity: white wine + light stock for seafood and duck; red wine/veal or beef stock for robust cuts.
Can I make it ahead?
Yes—flavors improve overnight. Rewarm gently; refresh with a splash of stock and a squeeze of lemon or a knob of butter.
Best pasta for ragù?
Paccheri—its broad tube captures sauce beautifully, just as served at LockKeepers.
Common Mistakes (and the Chef Fix)
Rushing the sear: Pale meat = flat flavor. Sear to a deep, even crust before adding liquid.
Boiling, not braising: A hard boil tightens proteins. Keep it to a gentle simmer.
Too much liquid: You’re not making soup. Liquid should come halfway up the ingredient; you’ll reduce at the end.
Skipping aromatics: Caramelized vegetables + herbs are your flavor engine.
Taste It Here in Cleveland
Join us this season for chef-driven braises and elegant pairings:
Make it a full day downtown: Ascend Fitness & Spa · St. Clair Ballroom
Explore more stories in Savour the Season
Summary Table: Braising at a Glance
Dish | Key Technique | Flavor Notes | Time |
Duck Ragù Bolognese (LockKeepers) | Skin-on duck, Parmesan rind, paccheri | Savory, silky, umami-rich | ~4 hrs |
Monkfish Ossobuco (Il Venetian) | EVOO sear, herb bouquet | Delicate, aromatic, bright | ~35 mins |
Seasonal Fish + Gigante Bean Ragout (Marble Room) | Slow-braised dried beans | Hearty, herbaceous, versatile | Long simmer |
From Our Kitchens to Yours
Whether you’re recreating paccheri with duck ragù at home or discovering a new favorite at Marble Room, braising is luxury hospitality you can taste—rooted in tradition, perfected by patience, and always worth the wait. Plan your next evening with us in Cleveland, Ohio, or explore more inspiration in Savour the Season.
