The Fundamentals of Braising

Braising is a cooking technique which is done by searing the food in a little fat and then finishing it off by simmering it in liquid over low heat.  The best pot to use for braising is a crock pot or a Dutch oven.  Braising is particularly suitable for cooking tougher and less costly cuts of meat but can also be used to cook poultry and even vegetables.

Advantages of Braising

Braising raises the visual appeal of meats by imparting a delicious brownish hue.  The browning in fat coupled with long and slow simmering creates a most flavorful broth, gravy or sauce.   Braising is also a convenient method not only because it is a one-pot cooking affair but also because the simmering part of it does not need constant attention.  After you have browned and have begun simmering the food, you can leave it for a long time, freeing you to do other chores.

Steps In Braising

• The first step is to season the food, the barest essentials being salt and pepper.
• The next step is to heat a few tablespoons of fat such as oil or butter in a Dutch oven or heavy pot.  The food is then sautéed over medium-high heat until it is browned on all sides, stirring occasionally.
• Pour a little liquid over the food such as water, broth, juice or wine and scrape the bottom of the pan to unstuck the browned ingredients and mix with the soup.
• Add in more liquid such as water, broth, juice, wine (or a combination) just to halfway the level of the food and then bring to a boil. When it boils, cover and let simmer for 1 to 6 hours or until food acquires the desired tenderness.
 

Tough Meats--the Best Cuts to Braise

The toughest cuts of meat come from the body parts of animals which are most exercised.  These cuts are abundant in connective tissue which, when braised, become gelatinously tender and intensely flavorful.  Ribs, briskets and shanks are the best foods for braising.