Braise
Braising is a combination cooking method in which food is first browned in a little fat and then cooked slowly in a small amount of liquid in a tightly covered pot. The gentle, moist heat over a long time breaks down tough connective tissue and fibers, turning inexpensive, sturdy cuts of meat into fork-tender, deeply flavored dishes. The covered pot traps steam so the food essentially cooks in a blend of steam and simmering liquid.
Classic braises include pot roast, short ribs, lamb shanks, and coq au vin, along with hearty vegetables like cabbage or fennel. The technique rewards patience: sear the meat well first for color and flavor, add just enough stock or wine to come partway up the sides, then keep the heat low on the stovetop or in a moderate oven for a couple of hours. The leftover cooking liquid, rich with dissolved gelatin, makes an excellent sauce when reduced.
Classic braises include pot roast, short ribs, lamb shanks, and coq au vin, along with hearty vegetables like cabbage or fennel. The technique rewards patience: sear the meat well first for color and flavor, add just enough stock or wine to come partway up the sides, then keep the heat low on the stovetop or in a moderate oven for a couple of hours. The leftover cooking liquid, rich with dissolved gelatin, makes an excellent sauce when reduced.