braising

Braising is a cooking method that combines moist and dry heat. It typically starts with browning the main ingredient in fat to develop color and flavor, followed by cooking it slowly in a covered pot with a small amount of liquid. The cooking liquid can be stock, wine, beer, or water, and is often augmented with aromatics such as onions, garlic, herbs, and citrus.

During braising, the food remains mostly submerged, so the low, steady heat breaks down connective tissue in tougher cuts and vegetables. The result is tender meat and a richly flavored sauce created from the cooking liquid and any browned bits from the pot.

Common braised proteins include beef chuck and short ribs, brisket, pork shoulder, lamb shanks, and chicken thighs. Vegetables, roots, and legumes can also be braised. The method is used around the world in various styles, from French pot-au-feu and beef bourguignon to Chinese red-braised dishes and Italian stufato.

Equipment typically includes a heavy pot with a tight lid, such as a Dutch oven. Many braises are finished in the oven at low temperature, roughly 150-180°C (300-350°F), although stovetop braising is common as well. The total time ranges from 1.5 to several hours, depending on the cut and size.

Braising yields flavorful, fork-tender results and a concentrated sauce. It is favored for economical cuts and for dishes that benefit from long, gentle cooking to develop depth of flavor.