Braising may not be one of the best- known cooking methods, but it’s one of the best, especially for people without much experience in cooking. It’s nearly impossible to mess up and involves very little work once you get it going.

Braising works by first sautéing or searing the vegetables or meat, then cooking ingredients with a small amount of liquid, generally on low heat for a long time. This slow cooking method breaks down tough cuts of meat such as brisket or short ribs, making them meltingly soft. It also lets the flavors mix together as they cook.

Since most of the cooking is just letting it simmer, it’s pretty hard to mess up, and the result is something that tastes like a lot of time went into it. It’s also a great method for college students, because it uses inexpensive ingredients and turns them into something delicious.

— Jeremy Konick

jeremykonick@thedaily.washington.edu.

Braised Fennel and Potatoes

1 large fennel bulb (sometimes called anise) with fronds

1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)

1/4 teaspoon black pepper

1 teaspoon salt

3 tablespoons extra-virgin olive oil

1 lb red boiling potatoes

1/2 cup water

Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel, onion, pepper and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.

Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 - 12 minutes more. Stir in fennel fronds before serving.

Braised Escarole with Currants and Pine Nuts

3 tablespoons dried currants

2 tablespoons water

2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips

3 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

3 tablespoons pine nuts, toasted

Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.

Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.

Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.

Short Ribs Braised in Ancho Chili Sauce

4 dried Ancho chiles, stemmed, seeded and with ribs discarded

2 cups boiling-hot water

1 medium onion, quartered

3 garlic cloves, coarsely chopped

2 tablespoons finely chopped canned chipotle chiles in adobo

2 teaspoons Adobo sauce

2 tablespoons pure maple syrup

1 tablespoon fresh lime juice

3 teaspoons salt

6 lb beef short ribs

1 teaspoon black pepper

1 tablespoon vegetable oil

1/2 cup brewed coffee

Preheat oven to 350ºF.

Soak Ancho chiles in boiling water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer Ancho chiles to a blender and puré with onion, garlic, chipotles with sauce, maple syrup, lime juice and 1 teaspoon salt.

Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.

Carefully add chile puré to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).

Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices, and serve with ribs.