What is braising?
Braising is a cooking method where food is browned and then cooked slowly in a small amount of liquid in a covered pot until it is fork-tender.
Why it works
Tough cuts like chuck and shoulder are full of connective tissue called collagen. Held at about 180 to 205°F (82 to 96°C) for a couple of hours, collagen melts into gelatin, which makes the meat tender and the sauce silky. The covered pot keeps moisture in, and the browning step at the start builds deep flavor.
How to do it
Common mistakes
- Covering the meat completely with liquid, which makes it a boil instead of a braise.
- Cooking at a hard boil, which tightens meat fibers and makes them stringy.
- Pulling it out too early, when collagen has not yet melted.
Questions about braising
How long does braising take?
Most braises take 2 to 3 hours for beef and pork. Cook until a fork slides in with almost no resistance.
What is the difference between braising and stewing?
Braising uses a large piece of meat and a small amount of liquid, while stewing uses small pieces fully covered in liquid. The science is the same.
Can you braise vegetables?
Yes. Cabbage, fennel, and leeks all braise well in stock or wine until soft and sweet.
Beef Chuck
Pork Shoulder
Lamb Shoulder
