The Beauty of Braising: An Underrated Cooking Technique
It’s a great way to tenderize cheaper cuts of meat — and to be winterized with warmth and comfort
Braised pork shoulder, braised beef brisket, and braised chicken legs: Praise the braised for it is all about turning your tougher cuts of meat in to a more tender and savoury eating experience.
However, as great as it is, braising as a technique is yet not often talked about, let alone celebrated. And it’s fair to say that the automation and the introduction of slow cookers and Instant Pots are mildly responsible for this.
In addition to the fire and the smoke associated with grilling and barbequing, it’s also quite easy to see how braising never really got its spark — literally. And the saucy preparation doesn’t offer the coveted pattern of grill marks, either.
But braising still has its own unique value propositions that are worth getting excited about.
The Virtues of Braising Meats
Low and slow cooking at its best, the classic, yet largely unsung, braising technique graces just about every restaurant menu.
And it perfumes the home just the same, with the beautifully humble, yet homey, meat and potatoes — plus all of the other fall-off-the-bone and melt-in-your-mouth wonders.
Besides the reassuring aroma that signals that “it’s time for dinner — please stop all work-related activities,” braising is a remarkably cost-effective and flavour-forward course of action, which takes browning and tenderizing meat an extra step further.
And the best part is that it doesn’t call for too much thought — and for that matter, skill — which is ideal after a long and stressful workday; in which case, some tender loving care would be much appreciated.
Besides a trusty recipe and a few ingredients, all that’s really required is a bit of extra time and patience on your part — but not too much.
Yet as an ingredient in and of itself, time is critically important as the longer duration and the lower temperature of the cook yields flavour and tenderness in return.
Regarding flavour, as part of the braising process, browning is not only the first step but also one of the most important to developing a rich, flavourful sauce.
And it’s arguably the most impressive part of braising — because it brings the Maillard reaction to town, an event of searing and caramelization, which means flavour.
Braising especially makes a case for helping cheaper cuts of meat, like shoulders, legs, and rumps — tougher areas of the animal with greater activity — since they work well under this low and slow treatment to reach fork-tenderness.
Braising Technique and Best Practices
In a nutshell, braising is simply, and generally, a two-step process: First comes the browning and second comes the liquid.
The meat or the vegetable is first browned in oil, followed by a gentle simmer in just enough liquid to cover the ingredients; then it’s all covered and cooked on the stove or in the oven.
As an additional, yet often included, third step, wine is used to deglaze the fond in the pot that forms from the browning, which is all of the flavourful brown and dark bits.
Whether you’re preparing a pot roast or short ribs, the braising time is what matters the most — and this is easily outlined and followed via the recipe instructions.
Otherwise, just be mindful of the temperate that the oven is set at, if it’s a dish that’ll be cooked in the oven; take care to remove excess fat from meat, if needed; and be selective with your cookware, preferably opting for a heavy Dutch oven pot.
Truly designed for the braising job, the Dutch oven can move from the stove to the oven with ease, keeping all of the cooking in one vessel — and all of the flavour.
As you may already be aware, braisers are, of course, likewise made for this cooking method. But any skillet large enough to accommodate the meat or the vegetables will work just as well.
While meat is where braising shines, it isn’t just a meat affair. From eggplant to leeks, the gentle and thoughtful cooking method applies to several great vegetable options, too.
To keep things interesting in the kitchen, coffee also makes for a wonderful addition to a braising liquid. Give the espresso a shot!
Related: No Wok? No Problem. The Skillet Will Do the Trick for Delicious Chineses-Style Dishes and More
