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    Braising is cooking in a small amount of liquid (if the meat is completely submerged, it's stewing, not braising). Cooking times are more flexible than with dry-heat techniques. The result is moist and tender meat, and it's easy to turn the flavorful braising liquid into a simple sauce.

    Step 1.
    Generously season the meat with salt and pepper and dust with flour — which will promote even browning and thicken the cooking liquid. Then, over high heat in a pot with a small amount of oil, brown the meat to form a flavorful crust.

    Step 2.
    Remove the meat and sauté diced carrots, celery, onions, herbs, and/or other aromatics in the oil until caramelized.

    Step 3.
    Return the meat to the pot and add enough liquid (stock, wine, or beer) to submerge the meat halfway. Bring to a simmer, cover, and cook (without boiling) on the stovetop or in the oven — the key is slow cooking with low heat.

    Step 4.
    Serve the meat with the liquid as is, or reduce the liquid and enhance it with butter, cream, or roux.

    A pot that's a little larger than the cut of meat, with a tight-fitting lid.


    Most roasts are ideal for braising — especially the tougher, fattier kind.


    All types of ribs can be braised. Large slabs can be finished on a grill or in a broiler.


    Succulent bone-in shanks are terrific for braising — they're high in collagen, which produces a rich, full-bodied sauce. When browning, work in small batches to form an even crust on each piece before adding cooking liquid.

    Bone-In Poultry

    Braising is especially good for sturdier mature chickens (also called fowl), game birds, and turkey legs. Their flavorful meat makes for an intensified sauce.


    Ground meat is best for braising when formed into meatballs. Whether Swedish-style or Italian-style, meatballs become moist and tender when browned a little and then simmered gently in sauce.

    London Broil


    Braising: MANAGER

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