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"   These short ribs are even better when they're allowed to sit overnight.  No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method\u2014which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like\u2014and you're on the path to savory-and-sweet nirvana. White wine vinegar and capers pack tangy and briny flavors into this braise.\r\n    A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn\u2019t dry out before the legs are done. There is another way\u2014two ways, in fact: Cook the legs and the breast separately, using a different method for each. It\u2019s possibly the greatest holiday-food \u201CAha!\u201D moment ever. Cooking lamb shanks uncovered in their broth simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge. A crowd-pleasing braise like this one tastes even better if it sits overnight. Reheat the short ribs at 200\u00B0 for 30 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/braising-recipes-slideshow>