Braised

Braised describes a cooking method where food, typically meat or vegetables, is browned in fat, then slowly cooked in a moist environment, often a liquid like broth, wine, or stock, in a covered pot. This gentle, prolonged cooking process tenderizes tough cuts of meat and develops rich, complex flavors. The low heat and enclosed environment create a tender texture and meld the flavors of the ingredients. Braising allows the food to absorb the liquid's flavors while releasing its own, resulting in a deeply flavorful and succulent dish. The term can also encompass cooking certain fruits or vegetables in a similar manner, creating a tender and flavorful final product. It focuses on slow cooking in a moisture-rich environment.

Braised meaning with examples

• The chef braised the short ribs for hours in red wine and beef broth, resulting in incredibly tender meat that practically fell off the bone. The slow braising process allowed the connective tissues to break down, creating a rich, melt-in-your-mouth texture. Aromatics like onions, carrots, and celery enhanced the depth of flavor, complementing the beef's natural richness perfectly.
• For the vegetarian main course, she braised the fennel bulbs with orange juice and vegetable stock, until they were soft and slightly caramelized. The braising method transformed the slightly bitter fennel into a sweet and delicate vegetable. The slow cooking imparted a beautiful glaze and enhanced the inherent sweetness of the fennel, creating a complex dish.
• The recipe instructed to braise the chicken thighs with tomatoes and herbs in a Dutch oven until the meat was easily pierced with a fork. The long cooking time ensured the chicken was incredibly moist and flavorful. The acidic tomatoes helped tenderize the chicken and produced a delicious sauce. The herbs contributed to the overall aroma and depth.
• After browning the pork shoulder, the cook braised it with cider and apples, letting it simmer until it reached fork-tenderness. The braising with cider added a lovely sweetness that paired well with the pork. The apples, cooked down, provided a subtle fruitiness to the braised meat. The cooking process resulted in a comforting meal.