Braise

People often get the term braising and browning confused. Browning is an important part of braising correctly, but there is more to it than that. To braise typically means to cook large or whole cuts of meat in a small amount of liquid over a long period of time. The idea is to take cuts of meat that generally have tough connective tissue and make them fork tender through this slow cooking process. The rich gravy that develops along the way is an outstanding bi-product.

Here’s how it’s done: Start by seasoning your meat with salt and pepper, then dredge it in flour. Heat a large high-sided sauté pan, Dutch oven or saucepot over medium-high heat with just enough oil to cover the bottom of the pan. Place the meat in the pan and brown on all sides. Add some aromatic vegetables like onions or garlic and cook for a couple of minute. Pour cooking liquid (wine, stock, chopped tomatoes in juice or a combo) until it reaches approximately halfway up the side of the meat and bring to a boil. Turn heat down to a simmer, cover and cook on the stovetop or in a medium-low oven (375 °F or lower) for a few hours. Check periodically and turn meat or add a little more liquid if necessary.