What is braising? How to braise meat and vegetables
Braising combines both wet and dry heat, first searing food for flavor, then slowly cooking it in liquid until tender. This is why braising is often a popular choice for recipes that include tough cuts of meat and root vegetables.
Keep reading to discover how to braise both meats and vegetables, how braising differs from roasting and which cuts of meat and cooking liquids are ideal for braising.
What is braising?
Braising is a cooking method that uses both dry and wet heat. First, the food is seared at a high temperature to develop a caramelized crust before being slowly cooked in a covered pot with an added liquid such as stock, wine or water. This slow cooking process helps break down tough connective tissues in meat and soften vegetables, ideal for creating comforting dishes like pot roasts and rich stews.
Braising vs. roasting: What’s the difference?
Braising uses both moist and dry heat, cooking food low and slow in liquid in a covered pot. Roasting, on the other hand, uses dry heat in an oven. Braising results in tender, succulent food, while roasting tends to produce a crispier exterior and a more concentrated flavor.
How to braise meat
When braising meat, sear it first for a flavorful crust. Then, add liquid and cover the meat only partially before bringing to a simmer. Finally, cover your pot and slow cook until the meat is tender. Keep reading to learn how to braise meat step-by-step.
Supplies
- Paper towels
Tools
Pot or Dutch oven with a lid
Tongs
1. Prepare and sear the meat
Pat the meat dry with paper towels and season it generously. Heat oil in a Dutch oven or pot over medium-high heat, then sear the meat on all sides until a deep brown crust forms. Work in batches to avoid overcrowding the pot, which can cause the meat to steam rather than sear.
2. Add liquid and simmer
Add in braising liquid, such as stock, wine or even water. Pour in liquid until the meat is about two-thirds to one-half submerged. Bring the liquid to a simmer in the oven or on the stovetop.
3. Cover and cook
Cover your pot or Dutch oven and cook at a low temperature until the meat easily falls apart when cut with a fork.
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How to braise vegetables
To braise vegetables, sear them over high heat before simmering in a cooking liquid of your choice inside of a covered pot or Dutch oven until fork-tender. Dense root vegetables, such as carrots and onions, are ideal for braising since they are able to withstand long periods of slow cooking.
Keep reading for an in-depth step-by-step process for braising vegetables.
Tools
Pot or Dutch oven with a lid
Tongs
1. Prepare and sear the vegetables
Wash and rinse your vegetables before chopping them into uniform pieces to help ensure even cooking. Then, heat oil in a pot or Dutch oven and sear vegetables until browned.
2. Add liquid and simmer
Pour in your choice of liquid, such as wine, vegetable broth or stock, until one-third to one-half of the vegetables are submerged. Bring the liquid to a simmer on the stovetop.
3. Cover and cook
Once the liquid is simmering, cover the pot or Dutch oven and cook the vegetables on the stovetop or in the oven until tender.
Braising FAQs
Mastering the art of braising takes both time and practice. To refine your technique, keep reading to discover answers to common questions surrounding braising.
What are the best cuts of meat for braising?
Tougher cuts of meat that have more connective tissue are ideal for braising, such as oxtail, beef ribs and pork flank. The slow cooking method helps break down collagen in these types of meats, helping them to transform into delicious, fork-tender morsels.
How long does it take to braise meat?
The time it takes to successfully braise meat or vegetables can vary. Oftentimes, braising takes several hours, but for ideal results it’s best to cook your recipe low and slow until food falls apart with gentle pressure from a fork. Consult your specific recipe for exact times and temperatures.
What liquid is best for braising?
Stock, broth, wine and vinegar-based liquids are excellent choices for braising liquids. Even water combined with salt and additional seasonings can be used to create a flavorful braised dish. You can even use the liquid and drippings left over once the dish is finished cooking to create a sauce or gravy to complement your recipe.
Can you braise vegetables the same way as meat?
Yes, vegetables are typically braised similarly to meats. You should first sear the vegetables in either a Dutch oven or pot. Then, add a cooking liquid and reduce to a simmer before covering with a lid and slow cooking until fork-tender.
