Braising

Braising is one of the most versatile of the basic cooking techniques. Anything from endive to poultry can be braised, but this term is usually used in conjunction with meat, in particular cuts of meat that benefit from long, slow cooking to become tender. In braising, the food is often browned first, though not necessarily, and then it is finished in a low oven or over a low flame with a moderate amount of liquid, such as broth, wine or tomatoes. A lid usually covers the pot so that the liquid condenses on the underside of the lid and self-bastes the dish while it cooks. Sometimes seasonings and vegetables like carrots and onions are used in this cooking method along with the liquid.

Recipes to Try:

Monday Night Brisket

Mom and Pop Pulled Pork