Jjimdak-Korean-Braised-Chicken.jpg' alt='Braised Oxtail Recipe' title='Braised Oxtail Recipe' />Braised Chicken RecipeBraise Define Braise at Dictionary. French braiser to stew 1. Old French brese embers 1. West Germanic brasa as is Italian bragia, Spanish brasa, from PIE hre burn, heat see brawn. Related Braised braising. Learn what is braising, the science behind it and some simple steps to braise correctly. Want to learn how to braise meat With this braising recipe, you can braise beef, make braised short ribs or braised spare ribs. Read about how to braise. Define braised. braised synonyms, braised pronunciation, braised translation, English dictionary definition of braised. To cook. Bonein beef short ribs were made to be braised, as in this recipe with soy and shiitakes. Brown, Baby, Brown. The first step to a successful braise is to brown the meat. Braised Pork ChopsHow to Braise Meat to Keep it Tender and Succulent. Want to learn how to braise meat Braising is a form of moist heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent. Most braising recipes employ the same basic steps. FNM_030110-Weekend-037_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371591417369.jpeg' alt='Braised Beef Pappardelle' title='Braised Beef Pappardelle' />Once you learn the basics of how to braise meat, youll be able to make braised beef brisket, short ribs, spare ribs pretty much any braised meat recipe. Finally, because tough cuts of meat tend to be cheaper, braising is a cooking technique that can save you money. Difficulty Easy. Time Required One to five hours. Heres How. Choose the right cut of meat. The best cuts of meat for braising are heavily exercised cuts, such as those from the shoulder, leg or rump of the animal, as well as ones that contain a lot of connective tissue, like the chuck, shank, brisket ,and oxtail. Preheat your oven to 3. F. Pat the meat dry with paper towels. This will help you get a nice brown crust on the meat in the next step. Trim off any excess fat. Heat a small amount of oil in a heavy bottomed oven proof braising pan or Dutch oven over high heat. When the oil is very hot, add the meat. Brown the meat for a minute or two on all sides. Remove the meat from the pan and set it aside. Lower the heat to medium and add aromatic vegetables like chopped onions, leeks, carrots, and celery. You could also add a few cloves of garlic, peeled and crushed. Saut for a few minutes or until the vegetables start to soften. Deglaze the pan with a flavorful liquid, such as stock, broth or wine. Scrape off any roasty bits called fond from the bottom of the pan and bring the liquid to a simmer. This liquid will add flavor to the braise. The long, slow, moist heat of braising is the best way to soften tough cuts of meat. Return the meat to the pot along with some sort of acidic ingredient like diced tomatoes. The acid helps break down the tough connective tissues in the meat. If you used wine in the previous step, that will work. But tomatoes are always a nice ingredient to add to a braise. Check the level of the braising liquid. The liquid should just barely cover the meat. You can now add other flavorings and seasonings, like whole peppercorns or bay leaves. Bring the braising liquid back to a simmer, then cover the pan with a tight fitting lid and transfer it to the 3. F oven. Braise for 1 to 5 hours, depending on the size of the meat. Figure about an hour per pound. Remove the pan from the oven. To make a sauce or gravy from the braising liquid, firs,t make a roux, then whisk some of the braising liquid strain it first into the roux until it thickens. Cook on low heat for a few minutes, then season. Flatbread Pizza Dough Recipe. Heres more about how to make gravy. Tips. I specified an oven temperature of 3. F, but sometimes Ill go to 2. I have a larger piece of meat and want to cook it a bit longer. If youre braising shanks, make a few vertical i. Some chefs like to remove the membrane altogether, but its a lot of work and not really worth it. The long braising will pretty much dissolve that membrane anyway. Oven braising is best because the meat is cooked with indirect heat. But if you dont have an oven safe pot, you can braise on the stovetop over low heat. Youll have to check it periodically to make sure the liquid is simmering, not boiling. To cool and store braised meat, its best to leave the meat in the braising liquid so that it doesnt dry out. Braised Meat Recipes Braised Short Ribs Braised Veal Shanks Braised Swiss Steak Braised Oxtail.