braise

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (August 2007)

Braised ox cheek in star anise and soy sauce

Braised pork spare ribs with preserved mustard greens

Braised baby artichokes

Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether or not additional liquid is added.^[1][2]

Method

Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.

Techniques

Braised pot roast

Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.^[3][4]

Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices and no extra liquid is required.^[5]

A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. This cooking method dissolves collagen from the meat into gelatin, to enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.

Barbecue-braising

It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choice for what is known as barbecue-braising, or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. ^[6]

Braised foods

Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, braised tilapia, sauerbraten, beef bourguignon and Moroccan tajines, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine.^[7]

See also

Food portal

• Pot roast (beef)
• Lancashire hotpot
• Red cooking
• Jugging

References