Braising is a very versatile and important cooking skill to have. It allows us to take tougher cuts of meat and cook them to tenderness. It helps us impart good flavours while mellowing out stronger ones. But most importantly, it's a technique that we all have probably already used.
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Using this technique and mastering it are two very different things. Today, I am going to share with you everything I know about braising in hopes that you can master this technique and cook dishes like you never have before.
What is Braising?
To quote Wikipedia "Braising is a combination cooking method using both wet and dry heat." Essentially, braising uses a relatively small amount of liquid in a sealed cooking vessel on a moderately low heat to cook something over a long period of time.
Essentially, it's a combination of simmering and steaming. The Wikipedia definition specifies "...dry heat" for one simple reason; the item being braised is usually seared in a hot pan first. This is the "dry heat."
Searing
Searing browns the meat, deepening the flavour. A proper sear should look like a deep caramel colour. In the picture above, you can see a clear example of this. Make sure to preheat your pan properly before searing.
It used to be believed that searing actually sealed in juices. This has however been proven false. It really just adds to the flavour, and less importantly to the appearance. Whether it is a large piece of meat like a pot roast or smaller chunks of meat like in a stew, the meat should always be seared prior to being braised.
Liquid
Once the meat is seared some liquid is added. The liquid can be water, stock, wine, beer, or any combination of these or any other liquids. The general rule of thumb is that you don't want the liquid to cover more than a third of the item being braised. This is more true for larger items, however you don't need or want too much liquid for smaller items either.
Part of the idea is that after the item is braised, the braising liquid is then used as a sauce. If too much liquid is added the sauce will be very watery and you may have to reduce it separately.
Additional Ingredients
Often tomato paste will be added to the braising liquid to add to the flavour and to help thicken the sauce. Other ingredients like root vegetables, herbs both fresh and dried, and spices, will usually be added for flavour as well. If the vegetables are meant to be eaten with the meat they are generally added a third of the way through cooking.
Time and Temperature
The time it takes to braise really depends on the item being braised. Small pieces of meat will take less time than larger pieces of meat. Generally, two to three hours is a good starting point. I know that seems like a lot of time, but it is passive. You don't have to do anything but wait.
The temperature used for braising is moderately low. If you are braising in the oven, which is suggested because of the more consistent heat, a temperature between 250 degrees F - 325 degrees F is optimal.
It is important that the temperature isn't too high. A high temperature will cause the liquid to boil rather than simmer. The high heat of boiling will toughen the meat rather than tenderize it.
Cooking Vessel
Often a dutch oven is used for braising. They are specifically designed for this purpose. One thing that makes them great for this is that the meat can be seared in them, the liquid added and then the whole pot can go in the oven.
Of course, you can braise in anything that can go in the oven. It is not uncommon to sear meat in a pan, and then remove it to a casserole dish. The pan is then deglazed with wine or stock, the main cooking liquid is added, brought to temperature, and poured over the meat. The casserole dish is then covered with parchment and foil and put in the oven.
Start to Finish: A Basic Braise
Here is a straightforward walkthrough of the entire braising process from start to finish:
- Get a dutch oven or other pan hot over moderate heat and add a bit of oil. Season 2-3 lb beef roast or 1-2 lbs cubed beef with salt and pepper.
- Sear the meat to a deep caramel brown colour on all sides. If using small cubes, sear in batches to avoid lowering the temperature too quickly.
- Remove the meat, turn the heat down slightly and add two tablespoons of tomato paste, 1 sliced onion, and 2 cloves roughly chopped garlic. Stir and cook for 1-2 minutes.
- Add ½ cup of red or white wine and scrape the bottom of the pot until the wine has all but evaporated.
- Return the meat to the pot and pour over enough stock to cover the meat by one third. Bring to a simmer.
- Add a small bunch of thyme tied in a bundle along with 1-2 bay leaves and season with salt and pepper.
- Put a lid on the pot and place it in a 300 degree F oven for 3 hours.
- Remove the pot from the oven and let it sit for 5-10 minutes. Poke the meat with a fork; if tender, it is finished. If still firm, adjust liquid, replace the lid, and return to the oven for another 30-60 minutes.
This same basic method works whether you are making a pot roast, a classic beef stew, or braised pork chops. The fundamentals never change.
Final Thoughts
Braising is one of my all-time favourite cooking methods, especially in the winter when nothing beats the smell of a deeply flavoured braise slowly transforming in the oven. The beauty of this technique is its simplicity: sear well, keep the liquid low, maintain a gentle heat, and let time do the rest. Once you've nailed those fundamentals, you can braise just about anything with confidence.
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