Braising

Braising is a versatile culinary technique of slowly cooking products in a small amount of liquid (water, stock, sauce, their own juices) under a closed lid over low heat. It is something between frying and boiling, combining the advantages of both methods.

Braising suits tougher, cheaper cuts of meat and root vegetables perfectly, since long gentle heat treatment in a moist environment softens the coarse fibres and connective tissue (collagen), turning them into gelatine — the meat becomes exceptionally tender, melting in the mouth. Often the product is first browned to a ruddy crust (for flavour and colour), and then liquid is added and it is long simmered. The closed lid keeps in steam and heat, so the product cooks evenly, does not dry out, and all the juices, aromas, and vitamins remain in the dish and its sauce. The flavours of the ingredients meanwhile mutually penetrate and deepen. Braising makes stews, goulash, pot roasts, vegetables, and holubtsi. It is an economical, “forgiving” technique that needs no constant attention and gives hearty, rich, warming dishes — the basis of the home cooking of many peoples.