braises

Braises are a cooking method in which meat or vegetables are browned and then cooked slowly in a small amount of liquid, covered, until tender. The combination of searing and gentle simmering breaks down connective tissue, concentrates flavor, and yields a rich, cohesive sauce. Braising is commonly used for tougher cuts and fibrous vegetables.

Technique involves selecting a sturdy cut, patting it dry, and browning it in a heavy pot. Aromatics such as onions, garlic, and herbs are sautéed, then liquid (stock, wine, or a combination) is added to come up about one-third to halfway up the ingredients. The pot is covered and heated at a low simmer or in the oven for several hours.

Common braised dishes include beef chuck for pot roast, short ribs, lamb shanks, and coq au vin, as well as vegetable braises like cabbage or fennel. Some braises use red sauces—tomato- or wine-based—while others rely on pale stocks. International forms include Chinese hong shao rou and Moroccan tagines, each with regionally distinct aromatics. Sauces are often finished by reducing the braising liquid.

Equipment and cautions: use a heavy, tight-lidded pot such as a Dutch oven. Maintain a gentle simmer and avoid boiling, which can toughen meat and drive off flavors. Braises refrigerate well and reheat with the remaining sauce.