13 Soul-Satisfying Braising Recipes (2024)

FAQs

What are the 4 steps in braising technique? ›

The key to braising is to cook the meat slowly – at a low temperature and for a long time. Braising can be done on the stovetop over low heat or in the oven between 120º and 150ºC. The heat should be low enough to maintain a very gentle simmer – never allow a braise to boil, as doing so will dry out the meat.

Food suitable for the braising method

Tough and large pieces of meat (beef, pork, lamb, rabbit, etc.), preferably on the bone, such as shoulder and shank, which are rich in connecting tissue and have a relatively increased fat content (in relation to lean cuts, such as the fillet).

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It's great for cuts such as chuck, flank, brisket, rump and round. In fact, cooked properly, these cuts can be more delicious than more tender cuts.

Cover the pan and cook over low heat on the stove or in the oven for approximately 1 to 3 hours, depending on the cut you're using. Braising meat at a low and slow time makes it super tender. Check the amount of liquid and add more to the pan if necessary so the meat doesn't dry out.

“For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).”

Add enough stock, wine, beer, and/or water to partially submerge the meat – about 1/3 to 1/2 of the meat should be under liquid. This is opposed to stewing in which the meat (usually smaller pieces) is completely covered by liquid for a long, slow cooking time.

What are 2 basic seasonings that recommended when preparing meat for braising? ›

A sachet of parsley, bay leaf, thyme, and crushed peppercorns for seasoning is often used as a standard seasoning. This can be accented with other herbs and spices, for example rosemary in a lamb stew, lemon grass and ginger in a curry, or tarragon in a chicken stew.

Beef chuck, shank, brisket & skirt steaks are splendid for searing and slow braising in stock. For Asian-style meals, consider oxtails or short ribs. For pork, consider ribs and flavorful cuts of pork belly. Braising creates delightfully tender chicken for your favorite chicken recipes.

Bring the liquid to a simmer and cover the pot. You can braise on the stovetop over a low flame, or you can transfer the Dutch oven to a 325°F oven—your choice! Take a peek inside the lid every 30 to 45 minutes to turn the meat, checking to see if it's done and adding any extra liquid if necessary.

Braising is a technique used to cook tougher cuts of meat, such as the shoulder, shank and brisket. The method is simple: After it's been nicely browned in fat, the meat is cooked in a covered pot with some liquid (be it stock, wine or water) until it is tender enough to fall apart under the light pressure of a fork.

You start by searing the food in a small amount of oil to caramelize the outside, browning and crisping up the exterior without cooking the meat all the way through. Then, you add liquid—it can be broth, wine, beer, cider or even water—and simmer the meat over gentle heat for hours until it becomes soft and tender.

There are two basic types of braising: short and long. Short braising, or cuisson à l'étuvée in French, is great for vegetables, small birds and lean, tender poultry such as chicken or rabbit.

1. Searing: The first step in braising is to sear the meat or vegetables in a hot pan with a small amount of oil or fat. Searing creates a browned exterior, known as the Maillard reaction, which adds depth and complexity to the flavor of the dish.