How to Braise Meat
Braising is one of the combination cooking methods which involved both dry and moist
heat. Meat or vegetables are first browned and then slowly cooked in a liquid for a long
period of time. The ingredients that benefit most from braising are tough cuts of meat
such as short ribs, shanks and shoulder cuts.
However, many vegetables such as Belgian Onday or Fennel can also be cooked in this
manner. For this lesson however, we are going to focus on braising meats using beef
short ribs for our example.
In this lesson, you will learn the key steps of braising from choosing the proper
ingredients to personalizing and developing flavor. Even though braising may seem like a
time consuming process, it is actually quite easy and requires very little work.
We will walk you through the entire braising process from beginning to end. So you can
braise with confidence and best of all without a recipe.
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