Understand braising

Understand braising. Braising is a moist cooking method which can turn large, tough cuts of meat into a juicy, tender dish. It is achieved by first searing the meat (or tough vegetables) in a pan with fat, and then slow cooking it in liquid for several hours.

• Braising is a great option if you're looking for a cheap, tasty dish which can feed a whole family. The braising process is easy enough, but it can take several hours for the food to achieve the right consistency, so it is not something that can be done in a hurry. However, the food requires very little attention during this time, so it's possible to just leave it cooking in the oven while you go about your day.
• To braise, you first need to sear the meat in fat on a hot pan. This browns the outside of the meat, giving it flavor and making it more visually appealing. The meat is then placed in a heavy, oven-proof dish, a dutch oven, or a slow cooker. You will need to de-glaze the pan using wine, broth or some other liquid in order to scrape of small pieces of meat or fat that may have escaped. Add this liquid to the meat dish, along with the rest of the cooking liquid (usually some combination of stock, wine or fruit juice) which should reach about halfway up the meat. Cover the dish and place in a preheated oven (or turn on the slow cooker) and leave to cook for up to six hours, depending on the type of meat used.
• Braising works best when the meat is cooked steadily at relatively low temperatures (around 150°C / 300°F) for long periods of time. Although braising can be done on the stove top, it is best done in the oven where the heat can surround the pot from all sides, thus ensuring even cooking.^[12]
• Braising works to tenderize meat using several processes. First, the heat breaks down the connective tissues that hold the meat together, turning them into collagen. Next, with heat, moisture and more time, the collagen turns into gelatin which eventually dissolves into the cooking liquid. While this is happening, the muscle fibers of the meat are squeezing moisture and flavor into the cooking liquid. But as time goes on, the muscle fibers will eventually relax and reabsorb moisture from the cooking liquid, leaving the meat tender and the sauce full of flavor.
• The best cuts of meat to braise with include: top blade roasts, chuck eye roasts, seven bone roasts, ribs, brisket and shanks. These cuts are tougher and more fatty. Leaner cuts of meat have less connective tissue to break down, so braising them is a waste. It is also possible to braise chicken bones and thighs and large, firm fish.
• In terms of vegetables suitable for braising, you should also go for tougher, more fibrous options such as celery, parsnip, squash, leeks, carrots, cabbage and beets.^[13]

Resource: wikihow.com