Ovenbraising

Ovenbraising is a cooking technique in which large pieces of meat or vegetables are browned and then slowly cooked in a small amount of liquid in a covered dish in an oven. The method uses moist heat in a controlled temperature environment to render connective tissue and develop flavor.

Basic method: Preheat oven to around 325-350 F (165-175 C). Pat meat dry, season, and brown in a heavy pot with oil. Remove meat; sauté aromatics (onions, garlic, celery, carrots). Deglaze with wine or broth. Return meat to pot with braising liquid that comes a third to halfway up the meat. Add herbs. Bring to a simmer on the stovetop, then cover and transfer to oven. Cook until tender, usually several hours, checking for doneness.

Liquid and flavoring: Liquid can be stock, wine, beer, or tomato-based, depending on the dish. The liquid should be enough to come up halfway or a third up the sides, so the meat braises rather than steams. Seasonings include salt, pepper, bay leaves, thyme, and rosemary. Vegetables can be added; root vegetables hold up well and contribute to the sauce.

Uses and outcomes: Advantages include uniform heat, moisture retention, and a richer sauce. Ovenbraising is well suited to tougher cuts such as chuck, brisket, short ribs, lamb shanks, and pork shoulder. Finishing steps can reduce or thicken the sauce if desired; the braising liquid can be served alongside the meat as a sauce.