bräserade

Bräserade is a term used in Swedish culinary language to describe meat or vegetables that have been prepared by braising. Braising is a cooking method that combines initial dry heat, such as browning, with slow moist heat in a small amount of liquid. The result is tender meat and deeply flavored sauce. The form bräserade is the past participle or past tense used to describe the finished dish or its components, for example bräserade köttstycken.

The technique typically involves several steps. First, the main ingredient is browned to develop flavor. Then aromatics such as onions, garlic, herbs, and spices are added, followed by a liquid, which may be stock, wine, beer, tomatoes, or a combination. The dish is then covered and cooked slowly at a low temperature, either on the stovetop or in the oven, until the meat is tender and the sauce is reduced and flavorful. Cooking times vary by cut and size, but braising generally lasts from 1 to 3 hours or longer for very tough cuts.

Common applications in Swedish cooking include bräserade köttstycken (braised pieces of meat), bräserad gryta (braised stews), and bräserade grönsaker (braised vegetables). The method is valued for transforming inexpensive, tougher cuts into savory, succulent dishes and for producing a rich, concentrated sauce.

See also: braising, stewing, pot roasting.