Braise

Braising

During braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid.

The foods are only partially submerged in simmering Water, Broth, or Stock.

Using low heat, the foods soften over an extended cook time and the liquid becomes reduced with intensified flavours.

Can be browned on the stove top - and then braised on the stove top - or in the oven or slow cooker

Braising is a great method for producing fork tender meats that fall off the bone.

Best foods for braising:

Meats: Braising is most commonly used with cheaper, tougher Cuts of Meat because it softens and tenderizes the muscle fibres. Choose Pork Shoulder, Beef Silverside, or Lamb Shank