Braising is a wet-heat method of cooking. Usually, meat or vegetables are first seared in hot fat. Then they are simmered in liquid in a pan with the lid tightly in place.
To prevent burning, the meat could be placed on a bed of mirepoix (diced carrots, onions and celery), which will keep the food from direct contact with the pot and will add more flavor and moisture to the liquid.
Finally, the meat is cooked over low heat for a long time. Braising can be done on the stovetop or in an oven. The indirect transfer of heat in an oven will cook the food more evenly and is less likely to burn it.
Relatively tough cuts of meat benefit from braising - because slow cooking breaks down the tough connective tissues. More tender foods like fish and shellfish may also be braised, but must be cooked for a shorter time at a lower temperature in less liquid. One benefit of braising is that the liquid absorbs flavors from the foods being braised and makes a terrific sauce.
Instructor: Paul Grimes
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