On the stove · 09 / 15
Braise
Brown first, then cook covered in a little liquid until a fork goes in easily.
When to use it
Tough cuts: chuck, short rib, pork shoulder, chicken thighs, and lamb shanks.
- 1
Season and brown the meat in batches. Do not crowd.
- 2
Sweat the aromatics in the same pot, then deglaze.
- 3
Add liquid to come about halfway up the meat, not over the top.
- 4
Cover and keep it at a bare simmer, on the stove or in a 160°C / 325°F oven.
- 5
Uncover near the end if you want the sauce thicker. Rest the meat in the sauce.
You are done when
A fork twists out a shred with no force. The sauce tastes reduced, not watery.
Watch out
- Drowning the meat so it boils instead of braises.
- Using a lean steak. It has nothing to give.