Braising 101 (2024)

Braising is an economical cook's best friend. Able to transform tough cuts of meat in a single pot, braising relies on a small amount of slow-simmering liquid; low, steady heat; and a tight-fitting lid to create a complex marriage of flavors. The moist heat inside the pot prompts the meat to release flavorful juices into the cooking liquid (usually broth, wine, or a mixture of the two), which then flavors the meat right back.

Read on for braising tips and recipes (like our Adobo Chicken, pictured) to braise like a pro.

Ideal Braising Ingredients: Typically, the best braises come from the cheapest cuts of meat — chicken thighs, chicken legs, short ribs, beef brisket, chuck roast, and beef or lamb shank contain the right mixture of fat and collagen to make them luxuriously tender after a long soak in simmering broth. This method can also be applied to fibrous vegetables like cabbage, artichokes, greens, and celery.

Recipe: Pot Roast with Fall Vegetables

Why Braising is Best: A properly braised dish almost never burns. Oven temperature is typically kept to a modest 300 to 325 degrees F and the moist air circulating in the cooking vessel prevents various browning reactions from occurring.

Recipe: Glazed Country Ribs

Top Braising Mistakes: Too high heat or too lean meat — both of these no-no's will cause a braised dish to dry out. When the heat in the oven or stovetop is too high, the cooking liquid boils, which toughens the proteins in the meat. As for leanness, meat that's being braised needs a certain amount of fat to withstand the long cooking time.

Recipe: Lamb Tagine with Preserved Lemons and Green Olives

Braising Tip: Most recipes call for the meat or poultry to be seared, or browned, in a small amount of oil or butter on the stovetop before being braised in the oven. This method has two main benefits:

• The sugars on the surface of the meat caramelize and stick to the bottom of the pan, adding rich flavor to the cooking liquid.

• Natural moisture in the meat gets sealed in, producing a juicier result.

Recipe: Veal Shoulder Chops, Osso Buco Style

Braising Tip: If you decide to go the searing route, be sure to deglaze the pan. Precious caramelized proteins form on the bottom of the pan, which add immeasurable flavor to the braising liquid when they are scraped up and allowed to simmer in wine, sherry, or water before the meat is added back to the pan. **If a lot of fat collects in the pan while searing, pour off most of it before adding the deglazing liquid to avoid a greasy sauce.

Recipe: Beer-Braised Turkey Tacos

Braising Tip: Using a heavy-bottomed pan helps prevent scorching or burning by distributing heat evenly.

Recipe: Chicken Thighs Braised in White Wine

Braising Tip: Any vegetables included in a meat braise will add essential flavor to the resulting sauce, but don't expect them to hold their shape. Try adding lightly steamed vegetables, such as peas, sliced carrots, or thin green beans, at the end to add a pop of color and fresh flavor. Braising vegetables on their own is the best way to control the cook time.

Recipe: Braised Winter Vegetable Pasta

Braising Tip: Depending on the ingredient being braised, the entire cooking process generally takes between 1 and 3 hours. Optimal doneness for meat and poultry is lusciously fork-tender, but not falling off the bone entirely. You should be able to cut the meat with the side of a fork.

Recipe: Braised Short Ribs with Parsnips