Slowbraised

Slowbraised is a cooking method that describes long, gentle braising of meat in liquid to yield a tender texture and deep flavor. The term merges two traditional techniques—braising and slow cooking—into a single approach typically used for tougher cuts, including beef chuck, short ribs, pork shoulder, lamb shanks, and poultry with connective tissue. The process emphasizes moist heat, minimal agitation, and extended cooking time to break down collagen and unfold flavors.

Process involves seasoning and browning the meat to develop surface flavor, then returning it to a pot with aromatics such as onions, garlic, herbs, and an acidic component like wine, tomatoes, or vinegar. Liquid should come partway up the meat, and the dish is kept at a gentle simmer or in a low oven, generally about 275-325°F (135-165°C). Cooking times range from several hours (roughly 2-6 hours) depending on cut and size, with some tougher cuts requiring longer. The remaining liquid can be reduced to a glaze or used as a sauce, sometimes after thickening with a starch or by emulsifying panels of fat.

The result is very tender meat infused with the cooking liquid and aromatics, often accompanied by vegetables that have absorbed flavor. Variants include stove-top braising in a heavy pot or oven braising in a Dutch oven or covered casserole, as well as the use of slow cookers for convenience. Finishing steps may involve skimming fat, adjusting seasoning, and reducing the sauce to a desired consistency.

Origin and usage: Slowbraised dishes are common across many cuisines, including French, Italian, and Latin American stews; the term is used in modern culinary writing and menus to describe the technique of prolonged, low-temperature braising. See also: braising, slow cooking, Dutch oven.