Braising Meat

Braising consists of simmering meat, covered, in a small amount of water or other liquid. It is ideal for less tender cuts such as beef chuck, round, and flank, because braising breaks down collagen and tenderizes the meat. Some smaller meat cuts such as round steaks, pork and veal chops, and organ meats are also good “braisers”.

The most common braised meats are pot roasts, which are large cuts of meat cooked whole and served in slices covered with their own cooking liquid. Adding vegetables completes the meal and adds color. Chopped vegetables commonly added to pot roasts include potatoes, carrots, onions, celery, and tomatoes.

Although not necessary, browning the meat prior to adding the liquid improves the final color and flavor. Before browning, the meat should be dried with a paper towel. It is sometimes dredged with seasoned flour before browning. As with any browning, it is essential not to overcrowd the pan and to brown the meat in batches if necessary. After the liquid is added, the pan is covered and the liquid brought to a simmer; boiling must be guarded against because it will toughen the meat. The goal is to simmer the meat until it is tender. Doneness when braising is determined by fork tenderness. The flavor of the braising liquid can be enhanced by the addition of wine, soup stock, marinades, seasonings, or tomato products. Only enough liquid, no more than 1 inch, should be added to produce steam.

If too much liquid is used, it can reduce the flavor by sheer dilution.