Braising 101

Thursday, 6 August 2009
Posted by Best-Product
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The results of braising are comforting
healthy dishes that retain the nutrients of the ingredients and require little fat. For braising
foods are slowly cooked in a relatively small amount of liquid in a covered pot on top of a stove or in an oven. This is closely related to stewing
although with less liquid and bigger pieces of food
usually.

Large saucepans are ideal for braising. The versatile Dutch oven is my favorite and can be used on top of the stove or in the oven. Contrary to the general rule that healthful foods should be prepared as close to mealtime as possible
braised dishes are often times better when prepared the day before. This waiting period allows the flavors to meld. In addition
when these dishes are refridgerated
any fat forms on the surface allowing easier removing when reheating.

How to Braise

  • Start with sturdy cuts of meat and season them well.

  • Brown on all sides and transfer to a plate.

  • Add an aromatics
    such as onion and celery and cook them according to the recipes instructions.

  • Return meat to the pan
    pour in the liquid
    and bring to a boil.

  • Cover the pan and cook over low heat.

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