What Is Brazing in Cooking?

Brazing (sometimes spelled braising) is a method of cooking used particularly for tough meats. The method involves utilizing both dry heat and cooking in liquid in order to tenderize, thoroughly cook and flavor the food.

What It Does

Braising is a good method to cook inexpensive and tough cuts of meat while still allowing for a great deal of flavor. The act of braising breaks down the connective tissues that make meats chewy and tough--like ligaments and blood vessels. It also helps to insure that thick cuts of meat are fully cooked while still retaining tenderness.

What Can be Braised?

Any cut of meat can be braised, but it is used most commonly for short ribs, blade steaks, roasts, briskets and pork shoulder. Ox tail, tongue and cheek are also best prepared by braising. Meats aren't the only foods that can be braised, however. Cabbages, potatoes and many other vegetables are also very tasty when prepared this way.

What You'll Need

Braising is fairly simple. You'll need a fairly deep pot with a lid or a dutch oven. For the first stage, you will need a small amount of butter or fat. The second stage requires a braising liquid of your choice.

Stage 1

The first step to braising is to sear or brown the food. Add a small amount of butter, fat or oil into your pan on medium to high heat. Then add the meat or food to the pan just long enough to sear the outside of it. The bulk of the cooking is done in the second stage.

Stage 2

There are many liquids that can be used for the second stage of the braising process. Any type of stock can be used (depending on what you're cooking) as well as wine and beer. Even plain water will work, albeit with less flavor. Any combination of these liquids are also applicable.
Once the meat is seared and browned, add your liquid directly to the pan. This process is called de-glazing. Be sure to scrape any food stuck to the bottom of the pan into the broth. Next, lower the heat level to a simmer and cover the pot tightly. Allow the food to cook on a low heat until cooked thoroughly. The time varies based on the cut of meat. When finished, what was once a tough piece of meat will be a tender and flavorful dish.