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Braising is a cooking method that combines both dry and moist heat. In this process the meat is first seared to brown and enhance the flavor. It is then slowly simmered in liquid to break down the connective tissues and make it tender.
Properly braised cuts should have a rich brown appearance outside and be tender yet firm inside, with plenty of savory juices. Braising can be done on top of a stove or in the oven.
It is the best cooking method for preparing less-tender cuts of meat and poultry, such as the shank, shoulder, and brisket. Braising makes these cuts more tender and flavorful. Braising is also a suitable method for beef, lamb, poultry, game, and offal.
Large pieces of meat as well as individual cuts can be braised successfully, including such items as Swiss steak, stew meats, brisket, and shanks. Sufficient fat outside and marbleization throughout the meat provide the necessary basting medium.
What are the braising essentials?
What are braising ratios and why are they important?
Safety precautions and equipment needed
Appropriate proteins and meat cuts
Optional components for this technique
Challenges and possible pitfalls while executing
Proper mise en place (preparation) is essential for all cooking methods.