Braising is a moist-heat cooking technique that involves direct heat transfer. Sometimes known as pot roasting, braising involves cooking large, partially submerged cuts of meat in a liquid while allowing dry heat to cook the upper half. (Stewing is similar, except smaller, usually cubed pieces of meat are entirely submerged.)
A long simmer extracts nutrients and flavors deep from within the cut. Tough muscle grains tenderize and the cut's dense, nutrient-heavy structure becomes very soft. On the stovetop or in the oven, braising is a simple and tasteful way to cook meat. Here's how it's done.
Defrost the meat
Defrost the meat in the fridge overnight. Remove from the fridge a minimum of 30 minutes before cooking to allow the cut to come up to room temperature. This will allow for even cooking.
Preheat the oven
Preheat the oven to 325°F.
Sear the cut and vegetables
- High heat develops flavor. Using the braising pot, sear the cut to a deep golden-brown color. Set the cut aside on a plate.
- In the same pot, brown (but don't scorch) any vegetables. Most popular is the mirepoix: carrots, onions, and celery.
- Deglaze the pot with a splash of wine to loosen the flavor bits.
Assemble and braise
- Return the meat to the pot with the accumulated juices and herbs. Add enough broth so the meat is not entirely submerged. Water works, but a protein-based broth enriches the braise and optimizes flavor.
- Bring the liquid to a simmer and place inside the oven, covered. (You can also braise on the stovetop in a covered, well-sealed deep pan.) Add more liquid as needed due to evaporation. Braise for 5 hours for approximately 2-3 pounds of meat.
- Do not season the broth until after the sauce has reached desired thickness.
Expand and clarify
- About 45 minutes before the meat is fork tender, add additional vegetables such as fennel, potatoes, parsnip, or leeks to expand flavors.
- Fork tender: insert a double-pronged meat fork or fork into the thickest part of the cut. If there's no resistance and the meat releases very easily, the cut is done.
- After the meat has cooked through, carefully strain the stock.
- Skim the layer of fat off the top and reduce the sauce by simmering to a viscosity that coats the back of a spoon.
Merge the meat, vegetables, and liquid together
Combine and serve.
