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Turn Up the Heat
with Slow Cooking
The Art of Braising
The art of braising is a beautiful thing. It coaxes flavor out of ingredients, tenderizes protein and infuses deep, rich tones into the finishing sauce. Once the braising liquid is prepared, the magic happens largely unattended – in low-and-slow moist heat. Once prepared, a braised dish is easy on the pickup.
The payoff is huge. Diners longing for comfort food see value in slow-cooked meals. “Slow-cooked” demonstrates a chef’s tender care. Indeed, well-executed braised dishes satisfy with fork-tender food and lush flavors.
Braising is a traditional method of first browning, then simmering food in liquid at low heat for a long time, and then extracting a sauce from the liquid. Classic braising liquids are water, stock and/or wine. Classic braised dishes include pot roast or short ribs, perhaps served with mashed potatoes.
Click here to read about the techniques behind our inspirational braising recipes.
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