Braising

Braising is a moist-heat cooking method that transforms tough cuts of meat and vegetables into tender, flavorful dishes. It involves searing food first, then slowly simmering it in liquid until it's melt-in-your-mouth delicious.

19 recipes
275-325°F
1.5-3 hours, depending on the size and toughness of the food being braised. Check for tenderness with a fork.
Braising is a combination cooking method that uses both dry and moist heat. The process typically starts with searing your food in a hot pan to develop rich flavors. After searing, you add a flavorful liquid, such as broth, wine, or even beer, to the pot, partially submerging the food. The pot is then covered and simmered at a low temperature for an extended period. This technique is ideal for tougher cuts of meat like short ribs, chuck roast, or shanks, as the long, slow cooking breaks down connective tissues, resulting in incredibly tender and succulent results. Braising also works wonderfully with root vegetables like carrots, potatoes, and turnips, allowing them to absorb the flavors of the braising liquid and become wonderfully soft. It's especially useful in cooler weather when you want to create comforting and hearty meals. The key to successful braising is maintaining a low and steady temperature. This gentle simmering ensures that the food cooks evenly and doesn't dry out. Braising offers several benefits: it tenderizes tough cuts of meat, infuses food with complex flavors from the braising liquid, and creates a rich, flavorful sauce that complements the main dish. It's also a relatively hands-off cooking method, making it perfect for busy weeknights or weekend entertaining. Remember that braising is as much about the journey as it is the destination. The long cooking time allows flavors to meld and deepen, creating a dish that is far more complex and satisfying than simpler cooking methods.

Tips for Success

Don't skip the searing step! Searing develops a deep, rich crust that adds incredible flavor to the final dish.

Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent scorching.

Make sure the braising liquid comes about halfway up the sides of the food, not completely submerged. This allows for both braising and steaming to occur.

Resist the urge to lift the lid frequently during braising. Each time you lift the lid, you release heat and steam, which can extend the cooking time.

Once the food is tender, consider reducing the braising liquid over medium heat to create a thicker, more concentrated sauce. Discard any excess fat before reducing.

Recipes

(19)
Jamaican Curry Goat Stew

Jamaican Curry Goat Stew

A flavorful Jamaican stew featuring goat meat braised low and slow for hearty tenderness, served with fluffy rice or warm flatbread.

80 min
Serves 4
Mississippi Pot Roast

Mississippi Pot Roast

A savory American braised dish featuring beef, pepperoncini, and a buttery flavor profile, perfect for slow cooking.

375 min
Serves 6
Sweet Potato and Apple Braised Chicken

Sweet Potato and Apple Braised Chicken

A comforting, AIP-friendly braised chicken dish with tender sweet potatoes and apples, infused with warm cinnamon and cooked using the Ninja Foodi.

55 min
Serves 4
Sausage and Pepper Skillet

Sausage and Pepper Skillet

A hearty and flavorful dish featuring Italian sausages, colorful bell peppers, onions, and garlic, topped with parmesan cheese.

40 min
Serves 4
Atakilt Wat (Ethiopian Cabbage & Potato Stew)

Atakilt Wat (Ethiopian Cabbage & Potato Stew)

A hearty Ethiopian stew featuring cabbage and potatoes, braised low and slow for tender flavor. Perfectly spiced and suitable for vegetarian and vegan diets.

40 min
Serves 4
Doro Wat (Spicy Chicken Stew)

Doro Wat (Spicy Chicken Stew)

A traditional Ethiopian stew featuring tender braised chicken in a spicy berbere sauce, perfect for serving with crusty bread or over mashed potatoes.

60 min
Serves 4
Moqueca (Brazilian Fish Stew)

Moqueca (Brazilian Fish Stew)

A flavorful Brazilian fish stew featuring mild, flaky fish braised with coconut milk and tomatoes.

45 min
Serves 4
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Best Cookware

Dutch Oven

Dutch Oven

Instant Pot

Instant Pot

Pressure Cooker

Pressure Cooker

Slow Cooker

Slow Cooker

Cast Iron Skillet

Cast Iron Skillet

Frequently Asked Questions

What's the best way to braise meat for maximum tenderness?

The key to braising incredibly tender meat lies in a combination of factors. First, choose the right cut; tougher cuts like chuck roast, short ribs, or pork shoulder are ideal because they have plenty of connective tissue that breaks down during the long, slow cooking process. Generously sear the meat on all sides before braising to develop a rich, flavorful crust. This step is crucial! Then, ensure your braising liquid comes about halfway up the sides of the meat – too much, and you're essentially boiling it; too little, and it won't braise properly. Maintain a consistent, low temperature, ideally between 275-325°F (135-160°C). Most importantly, be patient! Braising typically takes 1.5 to 3 hours, or even longer, depending on the size and toughness of the meat. Check for tenderness with a fork – it should slide in easily. Don't rush the process; that's where the magic happens.

What temperature should my oven be for braising?

For optimal braising, aim for a low and slow oven temperature between 275-325°F (135-160°C). This gentle heat allows the tough connective tissues in meats to gradually break down, resulting in incredibly tender and flavorful results. While you *can* braise on the stovetop, using the oven provides more consistent and even heat distribution, minimizing the risk of scorching. If braising on the stovetop, use the lowest possible simmer. Regardless of your method, make sure the braising liquid is barely simmering, not boiling. Monitor the liquid level throughout the cooking process and add more if needed to prevent the food from drying out. Remember, the key to successful braising is patience and maintaining a steady, low temperature.

What are the best foods to braise?

Braising is fantastic for transforming tough cuts of meat and root vegetables into tender, flavorful dishes. For meat, think of cuts like beef chuck roast, short ribs, lamb shanks, pork shoulder (for pulled pork), and chicken thighs (bone-in, skin-on are best). These cuts have ample connective tissue that breaks down during braising, resulting in a melt-in-your-mouth texture. When it comes to vegetables, heartier options like carrots, potatoes, parsnips, turnips, celery root, and onions hold up well to the long cooking time and absorb the braising liquid beautifully. You can also braise leafy greens like kale or collard greens, though they'll require a shorter cooking time. Avoid delicate vegetables like asparagus or zucchini, as they'll become mushy. Experiment with different combinations of meat and vegetables to create flavorful and satisfying braised dishes.

How long does braising typically take?

Braising time can vary depending on the size, type, and toughness of the food you're braising. Generally, expect the process to take anywhere from 1.5 to 3 hours, and sometimes even longer for particularly tough cuts of meat. As a rule of thumb, start checking for tenderness around the 1.5-hour mark. For meat, the goal is for it to be easily pierced with a fork and practically falling apart. Vegetables should be tender but not mushy. Remember, patience is key! Resist the urge to crank up the heat to speed things up, as this can result in uneven cooking and a less tender final product. If, after the initial braising time, your food isn't quite tender enough, simply continue braising for another 30-60 minutes, checking periodically. The liquid level should also be checked to ensure that it hasn't evaporated.

What's the difference between braising and stewing?

While both braising and stewing are moist-heat cooking methods involving simmering food in liquid, the key difference lies in the size of the food pieces and the amount of liquid used. Braising typically involves larger cuts of meat or whole vegetables that are partially submerged in liquid. The food is often seared first for added flavor. Stewing, on the other hand, uses smaller, bite-sized pieces of food that are completely submerged in liquid. Both methods result in tender, flavorful dishes, but braising is ideal for showcasing a single cut of meat or a whole vegetable, while stewing is better suited for combining various ingredients in a flavorful sauce. Think of a braised short rib versus a beef stew – that illustrates the difference nicely!

Do I need a Dutch oven for braising?

While a Dutch oven isn't strictly *required* for braising, it's definitely the ideal tool for the job. Its heavy construction and tight-fitting lid ensure even heat distribution and help to trap moisture, creating the perfect environment for braising. The thick walls prevent scorching, and the lid keeps the braising liquid from evaporating too quickly. That being said, you can still braise successfully without a Dutch oven. A large, heavy-bottomed pot with a tight-fitting lid will work as a substitute. If you don't have a lid, you can tightly cover the pot with aluminum foil. Just be sure to monitor the liquid level closely and add more as needed to prevent the food from drying out. If you plan on braising frequently, investing in a Dutch oven is well worth the expense, but don't let the lack of one stop you from trying this delicious cooking method!