Braising, also called slow braising, cooking in the slow cooker, braising on the stove, slow braising, slow roasting or low braising in the slow oven, is a cooking method in which foods are cooked in a small space at a very low temperature. This cooking method was first developed in early modern Europe, where it was used to preserve food for long periods of time. The word “braise” is derived from French and means “slow-braising”. The method became popular as a form of cooking in Britain during the Industrial Revolution, when large new industries were based around the city of London.
Braising, unlike cooking in hot liquids like broth and soups, can be done with a variety of liquids. Cooking with wine, stock or juices may be an alternative to traditional cooking with water. In addition to being used to make slow-cooked meats and vegetables, braising can also be done with fruit juices or fruit extracts as well as other liquids such as broth. It can even be done with broth that has been prepared beforehand.
The cooking methods for braising vary widely depending on the ingredients that are used to prepare the dish. In some cases, the dish will need to be simmered in a covered container, while other times, the ingredients may be strewn on the bottom of the pan, allowing the braising liquid to seep through and reach the bottom of the meat or vegetable. Some recipes call for slow boiling to allow the juices to permeate the meat, but this is not necessary, as the liquids themselves do this easily. In most cases, this is the first step in braising: creating a tender and flavorful stew that can be served immediately or allowed to rest for several hours before serving.
Braising can be done with a variety of meats and vegetables. Common ingredients include beef, veal, pork, chicken, turkey, rabbit, and vegetables like potatoes, carrots, onions, and cabbage. Although some of these recipes call for specific cuts of meat (usually the more primal ones), there are some vegetable cuts that work just as well. Braising can be used for poultry as well, though this is not common. Instead, chicken, turkey or pork can be the primary ingredient of the stewing liquid.
When preparing the liquid for braising, it is important to use the right liquid. Stock or bouillon is often the best option for cooking vegetables because it contains a high concentration of vitamins and minerals. Stock can also add a flavor to the meat, which can draw out the natural flavors of some vegetables and meat. Liquid bouillon is much cheaper than in fermoure, which is the most expensive type of stock. The slower cooking process allows flavors to permeate the meat and the vegetables, creating an exciting dish.
Another popular method of cooking braising meats in the oven or on the stove involves cooking the vegetables slowly in small amounts of liquid. A slow roasting method allows the flavors to permeate the whole piece of meat, infusing it with subtle spices, giving it a unique aroma. To get the most from this method, be sure to keep the pot of liquid simmering for several hours, letting the vegetables slowly infuse their juices into the meat. For maximum flavors, allow the pot of broth to simmer for at least 8 hours before serving.