Braising: the basics

In short: Braising combines searing with slow cooking in a little liquid in a covered pot. This makes tough cuts of meat rich in connective tissue tender and produces a flavourful sauce along the way.

In more detail: First, high heat creates roasted flavours; then the meat cooks gently just below boiling point. Over a long time, collagen from the connective tissue turns into gelatine, which makes the meat tender and the sauce velvety.

In detail

• Suitable cuts: Shoulder, neck, shin, leg, ox cheek or chicken thighs. Lean quick-cooking cuts such as fillet tend to become dry when braised.
• Searing: Pat the meat dry and brown it well all over in hot fat, in batches. An overcrowded pot makes the meat stew rather than brown.
• Aromatic vegetables: Roast onions, carrots and celery along with it, and possibly fry a little tomato purée briefly. This gives the sauce colour and depth.
• Deglazing: Deglaze with wine, stock or water and loosen the browned residue from the bottom of the pot, as it contains a lot of flavour.
• Liquid: The meat should only be partly covered. Too much liquid dilutes the flavour.
• Gentle heat: Cook with the lid on over a low flame or in the oven at a moderate temperature. The liquid should only simmer gently, not boil vigorously.
• Cooking time: Depending on the cut and size, it often takes from one to several hours. The meat is done when it can easily be pulled apart with a fork.
• Pot: A heavy casserole or cast-iron pot with a tight-fitting lid retains heat and cooks evenly.
• Sauce and leftovers: The braising liquid can be reduced or thickened. Cool leftovers quickly, store them in the fridge and reheat them thoroughly before eating (sosse-binden-und-saucen-grundlagen, maillard-reaktion, pfannen-und-toepfe-materialien).