Braising is a cooking technique in which the main ingredient is first seared and then simmered in liquid on a low heat in a covered pot. Braising is an excellent way to cook less expensive cuts of meat such as blade, chuck and skirt. The connective tissue, fat and sinew that hold the muscles of the meat together are broken down in the braising process, rendering the meat tender and releasing gelatinous juices to create a rich and full bodied gravy. Even the toughest cuts of meat will become tender when braised.
Another advantage of braising is that once the initial searing has been done, the dish pretty much cooks itself with very little attention required. It’s a great technique to use when entertaining and is perfect for the colder weather. Plus it will fill your home with the most delicious cooking smells!
Braising is commonly used to cook meat and poultry but vegetables can also be braised. Popular dishes that employ this method of cooking include beef bourguignon, osso bucco, braised lamb shanks and coq au vin.
Here are the basic steps to braising:
1. Heat some oil in a heavy pot or pan with a well-fitting lid.
2. Season the meat (or vegetables) if desired then cook in the pot on a medium-high heat until brown.
3. Add the cooking liquid – this could be water, stock, wine, juice or a combination. The liquid should just cover the main ingredient.
4. Cover and bring the liquid to the boil, then either turn down the heat on the stove to low, or place the pot in a preheated low-moderate oven. The liquid should simmer gently – small amounts of tiny bubbles will occasionally rise to the surface.
5. Cook until the food is completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
6. Optional step: You may then strain the food out of the liquid, remove the excess fat floating on top, and then reduce the sauce to desired thickness by cooking it over a low heat until it thickens.
