Braising 101: How to Braise Tough Meats Into Tender, Juicy Submission

Doesn’t the term braising sound fancy? Well, it’s really very simple.

It can be used for vegetables, but braising is great for cheaper, tough cuts of meat like pot roasts, shanks and ribs, since the long cooking time produces juicy, flavor-packed, fork-tender results.

Saving money without skimping on flavor? I suppose that is pretty fancy.

Step 1: Sear

Begin by searing the meat or vegetables in fat, such as olive oil or butter, on the stove over medium-high heat. It’s really important to season meat well with salt and pepper before cooking.

The idea is to brown the surface of the food, sealing in juices and maximizing flavor. Fat is often poured off once the searing is complete.

Step 2: Liquid

Add a small amount of liquid to the pot. Water, broths and stocks, wine or even beer are all perfect for this, depending on what flavor you’re after.

Step 3: Cook low & slow

Tightly cover the pot and cook over low heat for several hours either on the stovetop or in the oven. A slow cooker works well for this step too.

Wherever you cook it, it’s really important for the lid to form a good seal and trap the moist heat inside the pan for a juicy, tender and flavorful result. The long, slow cooking allows time for all of the flavors to develop and tenderizes by gently breaking down the fibers.

Take a look at: How to Grill Pizza

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