How to Braise Meat

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Braising is a method of preparing meat by slowly cooking it with moist heat. Ideally, you would use this method for cooking your less-tender cuts of pork, beef and lamb but it works just as well with some of your standard steaks and chops.

Things You'll Need

  • Heavy saucepan with lid
  • Kitchen tongs
  • Vegetable oil
  • Flour
  • Water
  • Meat
  • Heat a small amount of vegetable oil in a heavy saucepan, using only enough to keep the meat from sticking to the pan.

  • Lightly flour the cut of meat. This will give it a nice robust, brown color after the meat is prepared and served.

  • Add the cut of meat to your saucepan once the oil is heated, but not smoking, and begin to braise by browning the meat slowly and equally on all sides.

  • Add between 1/4 to 1/2 cup of liquid and cover with a tight-fitted lid once the meat is browned.

  • Let the meat slowly simmer on the stovetop or in a preheated oven. Times vary depending on the cut of meat.

Tips & Warnings

  • If the cut of meat is larger, it may have enough juice that no extra liquid is needed during the braising process.
  • If you'd like to add a little more flavor, try using broth or stock instead of water.
  • If you use the oven to finish the braising process, preheat to between 325 and 350 degrees.
  • Do not allow the liquid to boil. Braising is a slow cooking process. To bring the liquid to a boil indicates you're cooking the meat at a higher temperature than needed.

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