Angebraten

Angebraten is a culinary term used in German-speaking cuisine to describe the process of browning the surface of meat, vegetables, or other foods quickly in hot fat. The goal is to develop a browned crust and a rich aroma through the Maillard reaction, while keeping the interior undercooked or only partially cooked. It is commonly used as an initial step before longer cooking methods such as braising, simmering, or roasting.

Technique: Use a heavy pan, preheat over high heat, add oil or fat, pat food dry, avoid overcrowding, sear all sides until a golden-brown crust forms, then remove and proceed with the recipe. For meat, the searing is brief; low to moderate finishing heat may follow to ensure even internal doneness. Deglazing the pan after searing is common to capture flavors.

Usage and variants: The term also appears in reference to browned onions ("angebratene Zwiebeln") or other vegetables. In recipes, "angebraten" distinguishes this browning step from finishing steps or from fully cooking the product. The method is widespread in German, Austrian, and Swiss cuisines and is also used in professional kitchens to build flavor bases for stews, sauces, and roasts.