Braising

Braising

Sear then simmer slowly in liquid to deeply tenderize

The technique

First, sear the meat on all sides to develop flavor. Then add a liquid, such as broth, wine, or stock, until it reaches halfway up the meat. Cover and cook very slowly, in the oven or on the stovetop, for several hours depending on the cut.

When to use it

For tough and flavorful cuts, like shank, cheek, and shoulder, which need time to become meltingly tender. Braising transforms collagen into gelatin and makes the meat fork-tender. Use this technique for slow-cooked dishes that you prepare in advance and that taste even better reheated.

Common pitfalls

• Completely submerging the meat: it boils instead of braising and loses flavor.
• Heat too high: the liquid evaporates too fast and the meat dries out.
• Cutting the cooking time short: the collagen does not have time to melt.
• Skipping the initial sear: the dish lacks color and depth of flavor.

The visual cue

The meat falls apart easily with a fork, with no resistance. The cooking liquid has reduced and thickened slightly, almost coating a spoon. Plan for two to four hours over very low heat depending on the cut.