To Braise or Not to Braise?

Posted On: May 17, 2016

Braising a piece of meat is much less complicated than you think! The technique is simple: it’s a cooking method that involves browning the meat and then cooking it in a small amount of liquid in a pan, either on the stove or in the oven. The slow cook time helps deepen and develop the flavor and can turn even the toughest pieces of beef to soft, fall off the bone tender morsels.

Step 1. Sear the meat. First things first, preheat your oven to the recipe’s requirement. Heat a couple tablespoons of your choice of oil in a Dutch oven or an oven safe pan with a tight lid. Season your cut of meat and sear it. Sear until brown and remove from heat.

Step 2: Add Seasonings & Liquids. Now comes the fun part. Here are some ideas for your liquid and seasonings.

Liquids: Chicken broth, beef broth, vegetable broth, dry wine, water

Seasonings: basil, herbs de Provence, oregano, thyme, bouquet garni, tamari sauce, honey, worcestershire sauce

Once you know the combo you want, use about 3/4 cup liquid and add your seasonings.

Step 3: Braise! Now cover up the pan and cook on low heat for the length given in your chosen recipe! Viola!


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