Braise

Braise is a cooking method that involves first browning food items in fat over high heat and then cooking them slowly in a covered pot with a small amount of liquid. This technique melds flavors and results in tender, flavorful dishes, often used for tougher cuts of meat and hearty vegetables.

Braise meaning with examples

• After seasoning the beef, I chose to braise it with aromatic herbs, allowing it to cook slowly in red wine, resulting in a dish that was both juicy and rich in flavor, perfect for a cozy family dinner on a winter night.
• The chef demonstrated how to braise short ribs effectively, explaining the importance of browning the meat beforehand to develop a deeper flavor profile, which was complemented by the addition of root vegetables and a robust stock.
• To create a comforting meal, I decided to braise some chicken thighs low and slow with garlic and onions, absorbing the savory liquid as it cooked, making for an incredibly tender and fragrant dinner that the whole family loved.
• For my special holiday feast, I opted to braise a whole pork shoulder with a blend of spices and apple cider, ensuring that the meat became meltingly tender while taking on the sweet and savory notes of the ingredients surrounding it.
• Learning how to braise vegetables was a game changer for my cooking repertoire; by searing the vegetables first, then cooking them slowly in broth, I transformed simple carrots and potatoes into an elegant side dish bursting with flavor and warmth.