Braising

Good cooking begins with high-quality ingredients and well-made cookware and tools, so knowing how to select the best ingredients and determine the right tools to use in the kitchen is key.

What is Braising?

Simmering food slowly in a moderate amount of liquid is a technique known as braising. Relatively tough cuts of meat, such as chuck roast and brisket, and fibrous vegetables, such as carrots, celery and leeks, are excellent candidates for braising. Braising liquid can be water or a more flavorful liquid, such as broth, stock, wine or beer. Onions, garlic, herbs or other ingredients are often added to the liquid for flavoring. Braising and stewing are closely related, although stews are made with more liquid and smaller pieces of food. Meat to be braised is generally first browned in fat to give it color and add to its flavor. It is then cooked in a relatively small amount of liquid (usually only 1 to 2 inches deep) in a tightly closed pot or baking dish on the top of the stove over medium-low to medium heat or in a moderate (325º to 350ºF) oven. The lid prevents liquid from evaporating, and the food is quickly surrounded by steam. Braising results in tender, full-flavored dishes that are typically hearty, cold-weather fare. Some favorite braised dishes are pot roast, coq au vin and lamb shanks. In classic French-style braising, the vegetables that are cooked with the meat or poultry to impart their aromatic flavors are not necessarily served. Instead, fresh vegetables may be added toward the end of cooking for the benefit of their fresher color, texture and flavor. 

Tip:

Choosing Cuts for Braising: Braised recipes usually call for pieces of poultry, tougher cuts of beef, lamb or pork, and fibrous vegetables. Many recipes use only the breasts and thighs of poultry, while others include the whole cut-up bird. Bone-in cuts are best as they provide the most flavor.

Browning: Browning meats and vegetables in oil before braising in liquid caramelizes the natural sugars, developing rich surface color and deep flavor. Do not skip this step. When browning the ingredients, resist the temptation to lift the pieces up every few seconds; this interferes with the browning process and can cause the food to lose moisture and stick to the pan.

Flambéing Safely: Adding wines and other liquors to braised dishes contributesflavor, but it is important to do this safely. When flambéing, always transfer theliquor from its original bottle to another container before adding the liquid to thepot, as the flame can travel into the bottle and cause it to burst. Remove the panfrom the heat when pouring in the liquor, especially if using a gas stove. Keep potholders and towels out of reach of the flames.

Reducing Liquids: An important step in braising is reducing the cooking liquid.This typically involves simmering the liquid briskly for several minutes, reducingits volume, concentrating its flavor and thickening its body. During the process,some of the alcohol content of the wine or spirits will evaporate, eliminating anyharsh edges and bringing out the flavor.

Using Leftovers: Braised dishes often taste better the next day, which is a boon forthe busy cook. Cool the dish to room temperature, transfer it to an airtight container,and label with the contents and date. Use within 3 or 4 days. Rewarm the foodover medium-low heat until heated through before serving.