Braising – slow cooking at a low temperature – is one of those methods where the work-to-result ratio is in your favour. With the oven door shut tight, meat, vegetables and legumes become wonderfully tender. It’s as simple as combining the right elements, following our delicious recipes and setting the timer. Trust us, it’ll be worth the wait. Here’s what you need for the best braise:
Tough cuts of meat, firm vegetables or legumes:
Braising is ideal for heftier (and often more economical) cuts of meat – try brisket, shanks or ribs (braising actually toughens thin or already tender cuts). Dense vegetables like artichokes and root veg, and legumes of any kind, become soft and deeply fl avourful.
A heavy, ovensafe pot:
Whether you use a Dutch oven or roasting pan, the key is to cover it with either a heavy lid or tightly sealed foil to trap in every bit of moisture and heat.
Liquid:
Water or broth provides moisture during the long cook time, but there’s just enough liquid to surround the ingredients instead of submerging them, as in a stew.
Aromatics:
The choices are endless – garlic, onions, carrots, celery and herbs infuse fragrant flavour into the braising liquid.
Acid:
One of the most crucial components, acid helps to break down tough connective tissues in meat and softens firm vegetables and legumes. Try wine, beer, vinegar, lemon juice or tomatoes.
- Try these recipes:
- Classic Beef Braise
- Braised Beans
- Braised Whole Chicken