1. Always brown the meat. Otherwise, it will have a pale, unappetizing color. Browning also caramelizes natural sugar, which enriches the flavor of the resulting sauce.
2. Keep it at a simmer. Patience is a key element in the art of braising. Resist the urge to boil. Instead, keep the cooking temperature low enough so that the cooking liquid is just below the boiling point.
3. Leave it covered. You may want to turn the meat once or twice to keep all portions bathed in liquid, to check doneness (normally you shouldn't pierce the meat as it cooks, but here it's OK -- when the meat is easily pierced, it's done), or to add more tender vegetables midway through cooking. But resist the temptation to braise meats uncovered. Accumulating steam bathes the top of the meat for more even cooking.
4. Let it rest. Yes, it may appear shrunken. As meats, poultry and fish cook, the protein exudes fluids. After removing the pan from heat, let it stand (covered) for 15 to 20 minutes. Some of that moisture (now enriched by seasonings and cooking liquid) is absorbed back into the meat, making it moist and juicy.
5. Thicken sparingly. Many braising cuts are cooked bone-in. The natural collagen and gelatin exuded during cooking produce a rich, more viscous sauce. If you want to thicken, use a bit of roux or small spoonsful of beurre manie (equal parts soft butter and flour kneaded together and formed into small balls; add a few at a time to thicken to taste).
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