Braising is simply a cooking method that involves browning meat or vegetables in oil, then cooking them in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn even the toughest of meat cuts fork-tender.
Keep the temperature low. Braising should be a low simmer on the stovetop or oven temperatures set to 300ºF – 325ºF. Don't cut the braising time short. You need the long period of time for the collagen to break down into gelatin making the meat tender.
Place the protein in the pot, then add the liquid. Add just enough so it fills the pot about three-quarters of the way to the top of your protein. This prevents the proteins from poaching or boiling in the liquid, which can make them tough. And leaving the top of the meat exposed helps encourage browning or crisp skin.
The liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.
If the meat is on the bone (her preferred cuts, as she thinks bones add flavor and gelatin), the meat should be starting to fall off. It should be fork tender, too. “You can overcook a braise,” she says, even if there is more wiggle room for when it's done.
The long, slow cook time helps develop flavor and turn even the toughest of meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables.
Some chefs prefer stirring the meat every half hour, while others swear by not ever lifting the lid (like when cooking rice). Some even cover the pot with a cartouche—a piece of parchment paper cut into a circle to fit your pot—to allow some steam to escape.
BRAISING LIQUID: Make it count. Most braises are done with stock and/or wine. But a splash of this or that brings balance, complexity, and depth to the final product. Broth (or stock) underscores the meatiness of the main ingredient.
Next comes the braising liquid. Always try to match your stock or broth with the protein that you're cooking; so if you're making a beef dish, your first choice should be a beef-based one. That said, chicken broth or stock is pretty much universal and can be used in most dishes as a default.
Braising now generally means cooking any dish—meat or vegetables (think of braised cabbage)—by slowly simmering it in a small amount of liquid over low heat, in a covered pot.
When cooked right, braised beef is tender, juicy, and delicious. The exact same beef, however, can turn out dry and chewy if you're not paying attention to the temperature and time.
Next, break a rule: You don't need to sear the meat before braising it. Most chefs and home cooks would agree that seared meat has more depth and flavor than meat that's just been simmered in liquid, due to the Maillard reaction that takes place when you apply high heat to protein and create browning.
The cheaper cuts of meat are ideal for braising and stewing. It's always best to brown the meat before braising as this makes the meat look more attractive and adds extra flavor, although some say that the meat tastes sweeter not being browned.
Once the liquid is added, braising can be done on a burner or in an oven. Stove-top braising is faster, but the item being braised must be tended to more frequently. Braising in an oven takes about 20 percent longer than braising on top of the stove, but the ingredient cooks much more evenly with far less manipulation.
How long should you braise the meat? It really depends on the size and cut of meat, but you'll know if it's tender when pierced with a fork. That may take only 45 minutes with chicken but as long as 3 hours for pork, lamb or beef.
You can braise on the stovetop on low heat—the liquid should be at a gentle simmer. In the oven, set the temperature to 250-300°F.
Add enough stock, wine, beer, and/or water to partially submerge the meat – about 1/3 to 1/2 of the meat should be under liquid. This is opposed to stewing in which the meat (usually smaller pieces) is completely covered by liquid for a long, slow cooking time.
Cook until meat is tender and can be pulled apart with a fork (about 1-2 hours for stewing; 1-3 hours for braising). If you want vegetables such as potatoes and pumpkin to hold their shape, cut them into large pieces and add them towards the end of cooking.
If a steak hasn't been cooked long enough, it can become chewy or tough as there hasn't been enough time for the heat to fully penetrate and melt the fat and any connective tissue.
Cook It Slowly
This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.
Using the wrong cut of meat.
The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.