Braising, cooking food over low heat in a flavorful liquid, is the perfect winter cooking technique. What’s cozier than a house filled with the delicious aroma of simmering meats and veggies?
Braising steps:
1. Brown the food in hot oil.
2. Add a braising liquid (broth, stock or wine). Add just enough liquid to come about half way up the sides of the food.
3. Bring the liquid to a boil.
4. Lower the heat and simmer, covered, until the food is cooked through and falling off the bone (or fork) tender. You can also cover the pot once it boils and place it in a hot oven (about 400F.). Either way, it’s important to check the pan periodically to make sure your braising liquid hasn’t cooked away.
Braising is an excellent way to make the most of tougher, inexpensive meats. The longer cooking time in liquid helps tenderize the even the toughest cuts. Check out my Technique Tip Sheet on braising here.
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[...] Braising is my favorite way to cook greens. It requires only a handful of ingredients to produce greens that are crisp or tender, depending on your preference, and loaded with flavor. Traditionally, that flavor came from a smoked ham hock added to the pot and cooked slowly along with the greens. Use a piece of smoked turkey instead for an equally tasty and pork-free dish. [...]