ovenbraising
Ovenbraising is a cooking technique in which large pieces of meat or vegetables are browned and then slowly cooked in a small amount of liquid in a covered dish in an oven. The method uses moist heat in a controlled temperature environment to render connective tissue and develop flavor.
Basic method: Preheat oven to around 325-350 F (165-175 C). Pat meat dry, season, and brown in
Liquid and flavoring: Liquid can be stock, wine, beer, or tomato-based, depending on the dish. The liquid
Uses and outcomes: Advantages include uniform heat, moisture retention, and a richer sauce. Ovenbraising is well