How to Braise Meat

What is braising? How do you braise meat? Why would you braise as a method of cooking? These are some questions we often hear about preparing meat. After all, there are so many ways to cook meat. Choosing the right method for the right cut can make or break your meal.

Here are some hints for braising meat — what it means, how to do it, and why it works.

What is braising?

There are three key elements of braising meat. One is to sear the meat. Two, cook it low-and-slow (that is, cook the meat at a low temperature, for a long period of time). The other key aspect of braising meat is to use enough liquid, allowing the meat to cook until it becomes "fall off the bone" tender — even if it's a boneless cut!

What types of meat benefit from braising?

Braising is especially useful for tough or sinewy cuts of meat. Braising is a great idea for chuck roast or short ribs, or even chicken thighs. Braising works especially well on budget cuts or less expensive meats that have a lot of muscle or connective tissue and less tender, flavorful fat. You don't always have to cook bone-in meat, but if you're braising, bones bring a lot of flavor. 

What kind of liquid is used for braising?

You might ask yourself, what kind of liquid should I use for braising? You can pretty much use any liquid you have in the kitchen. This includes alcohol, such as red or white wine, beer, bourbon, or vermouth. You can use stock, soy sauce or even vinegar — maybe even a splash of each. And if nothing else, water works fine, especially if you can punch up the flavor with herbs and spices. See more on that below.

What kind of pot is best for braising?

There's such a thing as a braiser, or a braising pan, which takes the guesswork out of the process. Braising pans come in enameled cast iron, stainless steel and even electric versions. But really, all you need is a heavy pot with a snug-fitting lid that can go in the oven. You need a lid so that the liquid won't totally evaporate and leave the meat dry. If you don't have a dedicated braising pan, you can use a dutch oven, a cast iron pot with a lid, or any oven-safe pan with a lid. 

How do you braise meat?

Braising meat generally requires three steps: season, sear, and slowly cook.

Season

First, you'll want to season the meat. This generally means adding liberal salt and pepper. We like to remove the meat from the fridge, apply a heavy sprinkling of kosher salt and pepper to all sides, and let it rest on the counter at room temperature for 30 minutes or so.

Sear

The next step is to brown the meat. To do this, sear the meat over medium-high heat. Be sure to get a good brown color on all sides. This is where much of the flavor comes from. It also seals in moisture for a more tender result. 

Slowly cook

Finally, add liquid to the pan. Add enough to partially fill the pot, but not so much that you fully submerge the meat. About half the meat should be exposed. Then, pop the whole thing in the oven set to about 300-325 degrees F, and cook until the meat is fork-tender — when it falls off the bone or when you can easily spear a bite with a fork. Big hunks of meat will take several hours. Smaller cuts, like bone-in chicken thighs, might only take 45 minutes.

What are some tips for braising meat?

When it comes to braising meat, try to build flavor wherever you can. Here are some tips for building flavor while braising:

• Add aromatic herbs, spices and vegetables. Once the meat is browned, remove it from the pan and right away add some sliced onions, garlic, or shallots. Aromatics like these are a must for a flavorful result. After that, you can add classic herbs like rosemary or thyme, your favorite spices like pepper or mustard seeds, or chunks of ginger or lemon.
• Don't forget to scrape the pan. After you've browned your meat and added any extras for flavor, pour in the liquid and scrape the bottom of the pan. This dislodges the crusty browned bits (aka flavor!) and helps incorporate them into the cooking liquid for a more savory result.
• Turn the meat. Turning the meat while cooking helps ensure the meat cooks evenly and that the flavorful liquid seeps into every bite. Turn the meat every 30 minutes; more often if cooking chicken.
• Reduce the sauce. Once the meat is cooked to fall-off-the-bone tenderness level, you can remove it from the pan and reduce the remaining liquid into a delicious sauce. 

Braising is an easy, often inexpensive way to bring a lot of flavor to basic cuts of meat. Try our tips and get cooking!