Braises

To braise means to cook food, typically meat or vegetables, by first searing it at a high temperature, then simmering it slowly in a covered pot with liquid and aromatics. The searing creates a flavorful crust, while the long, moist heat tenderizes the food and allows flavors to meld. Braising is often used for tougher cuts of meat as the slow cooking breaks down connective tissues, resulting in a tender and succulent dish. The liquid used can range from broth and wine to juices and stocks.

Braises meaning with examples

• The chef braises the short ribs in red wine with carrots, onions, and herbs, creating a rich and tender meal. The long braising time ensures the meat falls off the bone and the flavors become wonderfully complex.
• Mom's slow cooker braises the chicken thighs with sweet potatoes and apples, making the chicken tender and the sauce sweet, combining the perfect balance of savory and sweet.
• For a hearty winter stew, one braises chunks of beef in beef broth with root vegetables, allowing the meat to become incredibly tender and flavorful after a long braising process.
• The recipe instructions said to braises the lamb shanks in a Dutch oven with rosemary and garlic, allowing for a melt-in-your-mouth texture. The aromatics truly give the lamb a wonderful flavor.
• Grandma braises the pork shoulder in beer and sauerkraut, producing a tender and flavorful dish. The long cook time breaks down all the tough fibers, delivering the ultimate fall-off-the-bone texture.