Braising

Braising is a helpful cooking method when you want to turn a tough, inexpensive cut of meat into a fall-off-the-bone dinner after only a few hours. To braise, first sear the meat so that the outside is a bit brown, which adds to its flavor. Then the meat is braised in liquid that is just barely simmering, such as a rich broth or wine. The key is to cook slow on a low heat, either in the oven or on the stovetop. You can also braise vegetables, which cook up far faster than any meat would. Use Food & Wine's guide to learn more about mastering this method.

Most Recent

3 Braising Tips from Michael Ruhlman

In his new book, Michael Ruhlman offers smart tips that improve upon what is already his favorite way to cook.
Read More

Braising Recipes

From rich braised pork belly to zesty braised chicken with lemon and capers, here are fantastic braising recipes.
Read More