Braising
A slow-cooking method that sears food at high heat, then simmers it in liquid in a covered pot until tender.
Braising is a combination cooking method: high-heat searing followed by low-and-slow cooking in liquid. It transforms tough, cheap cuts into tender, deeply flavored dishes.
The braising process
- Season and sear the meat on all sides until deeply browned
- Remove meat, sauté aromatics (onions, garlic, carrots)
- Deglaze the pan with wine or stock
- Return meat, add liquid (stock, wine, tomatoes) to come halfway up
- Cover and cook low and slow (150-160°C / 300-325°F) for 2-4 hours
Best cuts for braising
- Beef: chuck, short ribs, brisket, oxtail
- Pork: shoulder, ribs, shanks
- Lamb: shoulder, shanks
- Chicken: thighs, legs (shorter braise time)
Why braising works
Tough cuts have lots of collagen. Low, slow, moist heat converts collagen to gelatin, making the meat incredibly tender while the braising liquid becomes a rich, silky sauce.
Related Fond featureCook mode
