- Combination of searing or browning meat and then simmering.
- Accomplishes two things: 1) cooks the meat, and 2) produces a sauce.
- Seasoning can be done before searing or during the simmer process (Note: salt on meat retards browning and herbs may burn at high temperatures).
- Add enough liquid to cover the meat (Note: too much liquid will make the flavors less rich and concentrated).
- Vegetables should be added at the end of the cooking process so they are not overcooked.
- Once the dish is cooked, the last step is adjusting the sauce. This may be done by simmering and reducing the sauce or adding a thickening agent like a flour mixture.
- Braised meat dishes can be large cuts of meat, like a roast, or individual cuts, like a pork chop, or stews, like beef stew, where the meat is in bite size pieces.
- The simmering process can occur on the stove or in the oven.
- Collect equipment and food supplies
- Prepare the meat for cooking with seasoning, if using
- Brown meat in small amount of oil
- Remove from pan
- Add mirepoix or other flavoring vegetables and sauté
- Add flour to make a roux
- Add liquids to make a sauce
- Add herbs and flavorings
- Return meat to pan and cover and simmer in oven or stove
- Adjust the sauce to desired consistency
- Meat is seared or browned
- Cooking liquid is added
- Cook dish, covered, at a very low temperature
- French cooking method
- Julia Child’s “Beef Bourguignon”(boor gee NYON) is one of the most popular recipes
- Braising relies on heat, time and moisture to make a tender dish