Braised meat dishes like pot roast, short ribs, or brisket are homey, comforting meals perfect for chilly nights. The long, slow cooking process tenderizes tough cuts of meat, infusing them with rich flavor. While the braised meat is undoubtedly the star of the show, it’s important to serve it with complementary side dishes. The right sides can enhance the flavors of the meat, add color and texture contrast, and make it a well-rounded meal. So what are the best options for sides to serve with braised meats? Here we’ll explore some fantastic pairings.
What is braising?
Before diving into side dish options, let’s briefly overview what braising is. Braising involves browning meat in a skillet, then slowly cooking it in a small amount of liquid like wine, stock, or broth. The meat cooks gently immersed in the braising liquid for a long time, often a few hours. This prolonged moist cooking helps break down tough connective tissues.
Some common braised meat dishes are:
- Pot roast
- Beef bourguignon
- Short ribs
- Osso buco (braised veal shanks)
- Lamb shanks
- Braised chicken thighs
- Pulled pork shoulder
The ultimate result is fork-tender, fall-apart meat that pulls easily from the bone (for cuts containing bone). The braising liquid reduces down into a luscious sauce during cooking. Be sure to spoon this flavorful sauce over the meat when serving.
What to look for in side dishes
When selecting sides for braised meats, keep these considerations in mind:
- Complement the flavor – Choose sides that enhance the seasoning of the braise. For example, braises with warm spices would pair well with sides featuring some of those same spices.
- Provide contrast – Vary textures and flavors to keep things interesting. For instance, a creamy potato dish balances out fork-tender meat.
- Add color – Braises tend to be brown foods. Brighten up the plate with colorful vegetables or salads.
- Soak up sauce – Be sure to have something to sop up the delicious braising liquid. Breads and starchy sides are ideal.
- Easy prep – Go for simple sides that don’t require much work. The braised meat is the star of the meal.
Potatoes, grains and bread
Starchy sides are natural pairings for braised meats. Options like roasted potatoes, creamy polenta, or crusty breads complement tender braised meats wonderfully. These sides soak up the flavorful sauce and provide satisfying comfort.
Mashed potatoes
Buttery, smooth mashed potatoes are a classic for good reason. They pair perfectly with pot roasts and other braised dishes. For special occasions, try upgraded mashed potatoes with ingredients like roasted garlic, Parmesan, or bacon.
Roasted potatoes
Crispy roasted potatoes offer texture contrast to fall-apart tender braised meat. Any type works well, like Russets, fingerlings, or red potatoes. Toss them in oil and seasonings and roast at a high temperature until browned.
Polenta
Creamy, rich polenta is made from cooked cornmeal. It’s excellent served under braised meats like short ribs, letting the polenta soak up the delicious sauce. Stir in Parmesan cheese or herbs to boost the flavor.
Rice pilaf
A rice pilaf, made by sautéing rice in butter or oil before cooking it in broth, is a simple side dish. The grains absorb all the rich flavors of the braising liquid. Complement the seasonings already in the braise.
Bread
Warm crusty bread is perfect for dipping in the sauce of fork-tender braised meat. Try baguettes, dinner rolls, focaccia, or cornbread depending on the dish. Serve it on the side or underneath the meat to soak up drippings.
Vegetables and salads
Don’t forget your veggies! Roasted or simply prepared vegetables add nutrition, color and freshness. Crisp salads with vinaigrettes contrast the rich meaty braise.
Roasted vegetables
Roasting caramelizes vegetables, creating delicious depth of flavor. Popular choices are Brussels sprouts, carrots, parsnips, celery root, and beets. Toss in olive oil and seasonings and roast at 400°F until tender and browned.
Green beans
Green beans offer color, texture and flavor contrast. You can cook them quickly on the stovetop while the braise finishes up. Toss with olive oil, salt, and pepper or almond slivers for extra flavor.
Steamed broccoli
Simple steamed broccoli is always a crowd pleaser. The bright green pairs well with braised meats. Drizzle with lemon juice or melted butter after steaming.
Green salad
A crisp lettuce-based salad tossed in a vinaigrette cools things down next to a hearty braise. Spinach salads with warm bacon dressing are also excellent options.
Helpful tips
Here are some additional useful tips for sides with braised dishes:
- Cook grains and hard vegetables like potatoes and carrots first. They take longer than quick-cooking greens and can be kept warm.
- Let harder vegetables cool slightly before adding quick-cooking ones if roasting a medley. This prevents overcooking.
- If oven space allows, roast vegetables while the meat braises for hands-off ease.
- Make ahead what you can – salad dressings, cooked grains or potatoes, etc.
- prep veggies ahead of time so all you have to do is cook them quickly while braising.
Sample side dish pairings
Here are some excellent side pairing options for popular braised meat dishes:
For short ribs:
- Creamy polenta
- Mashed potatoes
- Braised greens like kale or collards
- Roasted carrots
For pot roast:
- Roasted baby potatoes
- Yorkshire pudding
- Horseradish sauce
- Green beans
For osso buco:
- Risotto alla Milanese
- Gremolata
- Roasted asparagus
For pulled pork:
- Coleslaw
- Baked beans
- Cornbread
- Collard greens
Full meal ideas
Here are some full meal ideas with braised mains and recommended sides:
Braised short ribs with polenta and roasted carrots
– Beef short ribs braised in red wine
– Creamy Parmesan polenta
– Roasted heirloom carrots
Sunday supper pot roast
– Pot roast with potato, carrots and onion
– Buttery mashed potatoes
– Green beans amandine
– Dinner rolls
Braciole with Sunday gravy
– Braciole (Italian stuffed and braised beef rolls)
– Sunday gravy (braising liquid sauce)
– Spaghetti with red sauce
– garlic bread
Moroccan braised lamb shanks
– Braised lamb shanks with warm spices
– Couscous with chickpeas
– Harissa yogurt sauce
– Roasted cauliflower
Cuban ropa vieja
– Braised shredded flank steak
– Rice and beans
– Fried plantains
– Avocado salad
Conclusion
Braised meat dishes require time and patience during cooking, but are worth the wait. Serving them with perfectly paired sides completes the meal. Opt for starchy sides like creamy mashed potatoes to soak up the flavorful sauce. Add vegetables like roasted Brussels sprouts for color and freshness. Crisp breads or salads balance out the richness of the meat. With these tips, you’re sure to find the ideal combinations to complement your tender, mouthwatering braised meats.