Braise

Braising is a combination cooking method in which food is first browned, then cooked slowly in a covered vessel with a relatively small amount of liquid. The liquid usually comes partway up the food rather than completely covering it. Gentle heat and time soften connective tissue and develop flavour in tougher cuts.

Basic braising method

1. Season and prepare the main ingredient.
2. Brown it in fat to develop colour and flavour.
3. Remove the ingredient and prepare aromatics or other flavouring ingredients as required.
4. Deglaze the pan and add stock, wine or another suitable braising liquid.
5. Return the food, cover and cook gently until tender.
6. Strain or reduce the cooking liquid as needed to make the finished sauce.

What foods are suitable for braising?

Beef short ribs, lamb shanks, pork shoulder, veal cheeks and other connective-tissue-rich cuts are common choices. Vegetables such as fennel, endive and cabbage can also be braised.

Braising versus stewing

Braising generally uses larger pieces and a smaller amount of liquid. Stewing usually uses smaller pieces that are largely or fully submerged. Both methods rely on gentle moist heat.

Chef’s tip: Keep the liquid at a gentle simmer and avoid a hard boil. Choose a covered vessel that fits the food reasonably closely, and allow enough time for connective tissue to soften without drying the lean portions.