COOK CLUB: Braising 101
Published: February 6 2014 | 8:59 am - Updated: 29 March 2014 | 3:16 am
A BETTER BRAISE
No matter what cut of meat or vegetable you choose, braising relies on just a few basic steps that once you’ve got down, allows you to be as creative as you desire.
- Sear the main ingredient over high heat in olive oil or butter in a heavy, lidded pot. If using meat, blot dry and sprinkle with salt and pepper before searing. Remove when both sides are browned.
- Saute spices and any other aromatics such as garlic and onion over medium-high heat in the searing liquid.
- Deglaze the pot with a small amount of liquid, scraping up any browned bits from the bottom.
- Pour in additional cooking liquid and ingredients of choice before nestling in your meat or vegetable. Make sure the main ingredient is not completely submerged in the liquid. You want only a third to a half of it to be submerged.
- Bring mixture to a slow boil before putting the lid on and either put it in an oven heated to 300 degrees or on a low stove top until ingredients are fork tender and the meat is cooked through. Depending on the main ingredient, it will take 1 to 4 hours to cook.
Have you found an error or omission in our reporting? Is there other feedback and/or ideas you want to share with us? Tell us