Braising, barbecuing, and slow-roasting are all long, low cooking methods that utilize less tender, fattier cuts of meats with a lot of connective tissue. But braising stands apart in that it includes liquid in the cooking process. It is also a combination cooking method—one that uses both dry and moist heat—and involves cooking in a covered pot, which is why it is also called “pot roasting.” This combination of dry and low slow moist heat tenderizes and develops a deep, rich flavor in these less tender cuts of meat.
The first step when braising is the dry heat: searing the meat in a small amount of hot oil. This browns the outside of the meat and gives the end product a deep, rich flavor. It also causes the meat to release drippings, called the “fond,” that caramelize in the bottom of the pot. These drippings in turn add flavor to the sauce.
Aromatic vegetables, herbs, and other ingredients can be cooked in the fond to provide even more flavor. Tomato paste, for example, contributes color, flavor, and some acid to the sauce.
The next step is the application of moist heat: adding cooking liquid to the pot. The cooking liquid usually consists of a rich broth or stock, a combination of stock and wine, or a combination of stock and another sauce such as brown sauce. During cooking, the liquid will thicken into a rich sauce that can be served alongside the meat.
The sauce is a critical part of the braising process. It provides moisture and flavor to the meat. It can be thickened with a prepared roux or by adding flour to the pan before adding the braising liquid; by puréeing any aromatic vegetables cooked in the sauce; or simply by reducing to the desired consistency.
The finished meat should be fork-tender and succulent.
More vegetables, such as carrots, peas, onions, and potatoes, can also be added at the end of the cooking process and cooked in the sauce to make a one-pot meal.
Choose a heavy-gauge braising pot or Dutch oven with a tight-fitting lid, large enough and shaped to hold the meat comfortably. There are oval pots on the market with tight-fitting lids that are developed specifically for this process.
Choose a heavy-gauge braising pot or Dutch oven with a tight-fitting lid, large enough and shaped to hold the meat comfortably. There are oval pots on the market with tight-fitting lids that are developed specifically for this process. Alternatively, you could use a roasting pan covered tightly with aluminum foil. A slow cooker can also be used, but most models require searing the meat in a separate pot or pan.
Alternatively, you could use a roasting pan covered tightly with aluminum foil. A slow cooker can also be used, but most models require searing the meat in a separate pot or pan. You will need a kitchen fork to remove the meat and to determine “fork-tenderness,” meaning that the meat will slip easily from the fork when it is done, and a fine-mesh strainer to strain the sauce when the meat is finished.
