Braised Beef, Pork, Lamb and Chicken - Tips, Guides and Recipes

Braised Beef, Pork, Lamb and Chicken - Tips, Guides and Recipes



Braising is a traditional slow cooking method for beef pork and chicken that produced tender dishes with a rich full flavor. The meat is fried over high heat then cooked in moist heat inside a Dutch over or heavy pot with a lid. The meat is partially submerged in an aromatic liquid to which is added vegetables herbs and spices. The meat is cooked slowly, often for several hours, and is imparted with all the flavors in the pot. Braising draws out all the flavors in the meat and the cooked meat is tender and juicy provided it is not over-cooked or cooked to quickly.