I thought I’d compile a little info on braising meats in the event anyone else out there was oblivious as I am about the whole concept.

From the Food Network:
” Braising is a slow, wet cooking method that blends flavors and softens tough textures. The best cuts of meat for braising are those with a lot of connective tissue, that is, the sinew (gristle) and fat that hold the bands of protein together in meat. The connective tissue, during a long, moist cooking process, breaks down into gelatin, becoming soft in texture while retaining its juiciness. Many of these cuts would be horribly tough and unpalatable if they were cooked quickly or with dry heat, since high temperatures make the connective tissue hard and chewy. Braising develops deep, layered flavors and a thick, richly-textured sauce.

Beef cuts most suitable to braising are: chuck pot roast, brisket, rump roast, short ribs, flank steak, skirt steak, eye round roast, top round roast, shanks, chuck eye roast, arm pot roast, shoulder pot roast, cross rib roast, blade roast, bottom round roast and 7-bone pot roast. Veal cuts best suited to braising are: shanks, neck, rib chop, short ribs, arm roast, blade roast, shoulder eye roast, arm roast, round steak, rump roast, breast, riblet, kidney chop and sirloin steak. Cuts of pork that are best braised are: blade roast, picnic roast, sirloin chop, country style ribs and trotters. Lamb is especially good braised, shanks, rolled breast, shoulder roast, shoulder arm chop, neck, blade chop, riblets and sirloin chop are the cuts most used. And the legs and thighs of poultry are good braised, whether chicken, turkey or duck.

Most of these cuts are less expensive, which makes braising a flavorful, satisfying, and inexpensive dinner. Braises are especially easy to prepare if you use a crockpot. Braises are usually served over or with a starch, whether a rice pilaf, couscous, barley, risotto, polenta, wide egg noodles or with biscuits. A mixed salad with a sharp vinaigrette balances the meal.”

How to Braise:
“Braising is a wet-heat method of cooking. Usually, meat or vegetables are first seared in hot fat. Then they are simmered in liquid in a pan with the lid tightly in place.

To prevent burning, the meat could be placed on a bed of mirepoix (diced carrots, onions and celery), which will keep the food from direct contact with the pot and will add more flavor and moisture to the liquid.

Finally, the meat is cooked over low heat for a long time. Braising can be done on the stovetop or in an oven. The indirect transfer of heat in an oven will cook the food more evenly and is less likely to burn it.

Relatively tough cuts of meat benefit from braising – because slow cooking breaks down the tough connective tissues. More tender foods like fish and shellfish may also be braised, but must be cooked for a shorter time at a lower temperature in less liquid. One benefit of braising is that the liquid absorbs flavors from the foods being braised and makes a terrific sauce.”