braise

Braising is a technique that combines dry heat and moist heat to cook food slowly in a small amount of liquid. It is especially effective for tougher cuts of meat, as the long, gentle cooking breaks down connective tissue and yields tender, flavorful results. While meat is the focus, braising can also prepare vegetables, seafood, and dense plant foods.

The method typically begins with browning the item in a heavy, lidded pot to develop color and deepen flavor. After browning, a modest amount of liquid such as stock, wine, beer, or a combination is added, just enough to partially submerge the food. Aromatics like onions, garlic, herbs, and spices are common. The pot is covered and kept at a gentle simmer, either on the stovetop or in an oven, for several hours until the muscle fibers relax and the sauce concentrates.

A braised dish usually finishes with a reduced, flavorful sauce derived from the braising liquid, often enriched with butter, cream, or fresh herbs. The approach is versatile across cuisines: French dishes such as boeuf bourguignon, Italian braised meats, and various Asian preparations use different liquids and flavorings but share the core technique.

Cuts and flavors vary, but success hinges on choosing a sturdy cut, ensuring even browning, controlling the liquid level, and maintaining a low, steady heat. Modern adaptations include stove-top, oven, slow cookers, and pressure cookers, all aimed at the same balance of time, moisture, and tenderness.