What Is Braising?

Braising definition: to slowly cook seared meats, vegetables, poultry or seafood’s in their own or added juices in a sealed vessel in a low oven.

Braising is a great technique for cooking otherwise tough meats such as shanks, shoulder, silverside and cheeks. The process helps to soften the meat by slowly drawing the fat through the meat and the gelatinous marrow from the bones, leaving it melt in your mouth tender.

Braising Technique Explained

1. Depending on what you are braising will determine whether you add additional liquid or not. For example, most meats will require the adding of some sort of sauce or liquid, while most vegetables have a relatively high water content and will require little more than a splash of wine.
2. There are no rules as to what sauce goes with what meat and the combinations are only limited by your creativity.
3. It is recommended that you only braise tougher cuts of meat, firm fleshed fish and the larger brown cuts of poultry.
4. For a couple of great recipes using the braising technique see Braised Ox Cheeks and Osso Bucco.

Related: What is Chiffonade?
Related: What is Crumbing?

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.