Slow-braised

Slow-braised describes a cooking method where food, typically meat or vegetables, is cooked slowly in a moist environment, such as liquid (broth, wine, or stock) within a covered pot or Dutch oven. This long, gentle cooking process, often at low temperatures, tenderizes tough cuts of meat, develops rich flavors by breaking down collagen and connective tissues, and allows the ingredients to meld and absorb the cooking liquid's essence. The resulting dish is characterized by its melt-in-your-mouth texture, intense savory taste, and a sauce or cooking liquid that has thickened and concentrated flavors from the food it embraces.

Slow-braised meaning with examples

• The chef prepared a classic slow-braised short rib recipe. The meat was seared, then simmered for hours in a rich red wine and beef broth reduction with aromatic vegetables like carrots, celery, and onions. This low-and-slow method resulted in a dish that was incredibly tender, falling apart at the touch of a fork, and imbued with a deep, complex flavor profile.
• For a hearty winter meal, she selected a lamb shoulder to slow-braise. The lamb was first seasoned and browned, then braised with root vegetables, herbs, and a splash of balsamic vinegar in a tightly sealed pot. The prolonged cooking process rendered the lamb exceptionally succulent, and the sauce, enriched by the meat's natural juices, became a velvety masterpiece.
• My grandmother's slow-braised pork shoulder was a family favorite. The pork was rubbed with a blend of spices, including smoked paprika and cumin, then braised with apple cider and onions until the meat was easily shredded. The succulent pork, paired with the sweet and tangy sauce, was perfect for tacos or sandwiches, leaving you with a feeling of home.
• The restaurant featured a special: slow-braised beef cheeks. These flavorful cuts were cooked for many hours in a flavorful broth and rich wine, becoming incredibly soft and succulent, a textural and flavor sensation. The cooking liquid was reduced and refined into a dark, glossy sauce, further enhancing the meat's deep flavor and richness.
• The vegetable stew was delicious because of the slow-braised process used. The chef slowly cooked the assortment of seasonal vegetables, including parsnips, turnips, and potatoes, along with herbs and a splash of white wine. This approach brought out the vegetables' sweetness and created a hearty, flavorful dish with a beautiful, slightly thickened broth.