What Does Braise Mean?
Braising is a key cooking technique that is near and dear to my heart. Our daily menu generally features at least one braise. To braise is first to sear over high heat and then to cook in liquid very, very slowly in a covered pan. Ossobuco, for example, is traditionally prepared by braising. First, the meat is browned over high flame and removed from the pan, then vegetables are added to the pan and cooked, then the meat is replaced and an acidic liquid such as wine (or wine and stock) is added. The pan is covered and cooked in a very slow oven until the meat is about to fall apart. The slow cooking in moist heat with an acidic liquid helps break down the collagens in the meat, rendering tough cuts of meat fork tender and thickening the sauce.
