Meats are browned first, both for color and to create a caramelized crust to seal in juices. The longer cooking time make braising the perfect technique for cooking inexpensive, tougher cuts of meat. Over time, the liquid helps transform tougher meats into tender cuts while maintaining flavor and moistness.
Five steps of braising meats
1. Season the joints and cuts of meat with salt and pepper.
2. Sear the meat by browning on all sides in a hot oven or in a pan on the stove.
3. Add and deglaze pan with braising liquid until ¾ of the way up to the meat.
4. Heat braising liquid until it boils.
5. Reduce heat, and simmer with the lid on until done.
Common braising liquids include stock or broth, wine, beer, coconut milk, cider or juice.
How to make sauce: Strain the braising liquid and cook it down by half to create sauce.
Cooking Of Meat By Braising
