How To Braise Meat
A guide for How To Braise Meat! This slow simmering and popular technique delivers consistently delicious and tender results!
What Is Braising?
Braising is a cooking technique which involves both dry and wet heat. In the case of meat, a large cut is seared on the stovetop, and along with aromatics, is cooked in simmering liquid until fall-apart tender. It’s an excellent technique to use for large roasts, but also for bone-in cuts such as chicken.
Read on to learn How To Braise Meat!
Why You Should Braise Meat
As previously mentioned, braising delivers juicy and flavorful results. Depending on the heat at which you cook, braising can take anywhere from 30 minutes to hours. Whether you’re simmering on your stovetop or transferring to the oven to finish cooking, the aroma that your home will be filled with is mouthwatering!
I love braising on evenings (or days!) when I want to get something in the oven and simply forget about it until mealtime. It’s a simple process that delivers consistently fabulous results!
How To Braise Meat
There are a few steps to follow when braising meat. Follow the below guidelines and create wonderful braised meals yourself!
- Start with flavor. Rendering fat from ingredients like bacon, pancetta, or even prosciutto provide ample flavor.
- Brown the meat. Searing the meat locks in flavor while providing a “crust” which will continue to soak in flavor. If you skip this step, you’ll end up with a different texture – don’t overlook it!
- Sauté aromatics. After removing the browned meat from the pan, add in your aromatics. In most recipes I lean towards a classic mirepoix: chopped carrots, onions, and celery. Check out my article for “How To Prep Vegetables Like A Pro” to learn all about veg prep!
- Add the liquid. After returning the browned meat to the pan along with your aromatics, it’s time to add the liquid. This all will go into the oven to continue simmering away until the meat is perfectly tender.
Recipes To Practice Braising
This classic French dish features beef which is slow cooked in a rich red wine sauce with carrots, pearl onions, and bacon. It’s absolutely divine and worthy of a snowy winter’s day!
Bone in chicken practically falls apart in a flavorful mess in this delicious recipe! Beer serves as the braising liquid which delivers excellent flavor, while pancetta serves as the salty ingredient which adds depth.
An absolute classic in my family and one of my all-time favorite recipes! Venison Burgundy features tender pieces of slow cooked venison with mushrooms in a velvety red wine sauce. It’s equally delicious served over wild rice, egg noodles, or mashed potatoes. An heirloom recipe, for sure!
Red Wine Braised Short Ribs: a quintessentially cozy meal that’s just thing to serve when you’re craving something comforting. Exquisitely tender and remarkably tasty, this recipe features beef short ribs that are simmered in a savory red wine sauce.
Ready, Set, Braise!
I hope this article offers you the inspiration and instruction to try braising. It’s such an easy and versatile cooking technique that every home cook should have in their back pocket.
Have questions? Drop them below in the comments!
If you try any of my recipes be sure to use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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