HOW TO BRAISE MEAT
Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats. The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce.
The braised dish Americans are most familiar with is probably pot roast, but it is also often used for braised lamb shanks, Italian osso bucco, and short ribs.
Check out our Braising Liquid Recipes for some great options, all perfect for this technique.
BASIC BRAISING TECHNIQUE