Any ideas for a comforting side dish for a heavy braise that I can make several hours ahead of serving?
I usually do mashed potato as in pic but I'm cooking for a party and I was hoping to do the entire meal ahead of time so I can serve everything with the braise straight out of the pot when it's ready
Nathaniel Martinez
This looks like a good dish to pair with steamed peas.
Jackson Perry
you're probably right. I was just going to do a simple green salad before everyone arrived, throw it in the fridge and dress it at the table when the braise comes out. But maybe I'll do peas instead.
But I still need something carby and I really don't want to do plain rice with this
Jacob Brooks
Baked beans
Samuel Kelly
>But I still need something carby
Oh, I misread your post, I thought you were already pairing it with mashed potatoes. So why not make mashed potatoes? It is for a party, after all, and most people like mashed potatoes. Can't you make it ahead of time and reheat?
Joshua Foster
If you're using a slow cooker or crock pot, throw in potatoes and carrots.
Nathaniel Martinez
>Can't you make it ahead of time and reheat?
I've tired it before, it's not the easiest dish to reheat, it actually takes a very long time and a lot of stirring to heat it through evenly without burning. I'd rather make the mash fresh than reheat it, which is my current plan, but it would be better to make something ahead if possible
I'm using the oven with a cast iron casserole dish
Fantastic idea for grilled meat but I think it would clash with the flavour of the braise
Mason Jones
The way you wrote your original post, it seemed to imply that the meat would be fresh out of the oven when you serve it. So why not boil potatoes ahead of time, keep them in the fridge, then do the mashing and adding ingredients while the meat is still cooking? I'm confused.
Christian Cruz
>the meat would be fresh out of the oven when you serve it
yes
>why not boil potatoes ahead of time, keep them in the fridge, then do the mashing and adding ingredients while the meat is still cooking?
That is my current plan, but I would prefer something that can be completely finished ahead of time and just kept warm for a few hours, that way I wouldn't need to spend any time cooking and could spend the entire party with my guests. The braise will be in the oven for several hours so this way all the cooking could be finished before the first guests arrive.
Hence I thought I would ask if anyone could think of such a dish
Alexander Gray
Would gratin dauphinois be too rich?
Kayden Jones
Great idea, thanks
If the temp of the oven for the braise is too low for the gratin do you think I could bake it in the morning, keep it in the baking dish in the fridge and just slide it in with the braise say 30 mins before serving to reheat?
Julian Scott
>clash with the flavour How about grits/polenta then?
Matthew Allen
I've never tried grits but I'll look in to it
Polenta would definitely work, as would quinoa. They're not my favourite but I'll consider them, thanks.
Aaron Perez
Trust us germans when it comes to heavy meat based dishes.
Zachary Diaz
So I can make the dumplings, leave them raw in the fridge for several hours and just throw them in to some simmering water 15 mins before the meat comes out?
Ryan Thompson
Make chicken and Dumplings and then upload photos!!
Caleb Price
I think I'm going to do this, thanks Veeky Forums I never would have thought of this on my own
Thanks all contributors
Brandon Rogers
should have known when you guys literally has a SALAD dish that consists of at least 90% MEAT.
Carson Robinson
Your American
Noah King
Gouda Polenta.
Jason Rivera
some potato salad could work oven grilled veggies are my usual go-to, but I'm not sure how it will work with the braise you already planned
Dominic Howard
Im a fan of slaw with heavy meat dishes. Plus its cheap and easy and letting it sit improves it
Liam Adams
you can add "russian korean carrot salad", fits very well with dumplings+braise and improves in the fridge