Burgoo, Callaloo, Cholent, Waterzooi, Vindaloo, Brunswick Stew, Tagine—all these fantastic sounding names are for dishes from across countries and cultures made by braising. They suit the almost magical blending of diverse ingredients and flavors that come together with long, slow cooking. The term “braise” comes from an identical mid-18th century French word for live coals, in which a cooking container was placed. Today, braising consists of first browning food in a small amount of fat and then cooking it in savory, well-seasoned liquid in a tightly covered pan over low heat.
Braising is the technique used to create stews and pot roasts, chilies and fricassees. It’s one of the most simple classic cooking methods, yet it produces a range of complex flavors and meltingly tender textures. This “low and slow” cooking can be done on the stovetop or in the oven. Cooking with moist heat at a moderate temperature tenderizes tougher cuts of meat by gradually melting their connective tissues, and converts sturdy, dense vegetables into soft morsels by gradually breaking down their fibers.
The best cuts of meat for braising and stewing are beef chuck, beef round, lamb shoulder, and pork shoulder or butt roast. However, chicken, fish, and vegetables also take well to braising—just remember: the more delicate the protein or vegetable you’re braising, the less time it needs to cook. The secret to successful braising is to sear the food first for a short time at medium-high to high heat, then, after you’ve added the liquid, keep it at just a very low simmer to insure that the food stays tender (no boiling!).
To make your braised dish rich in flavor, try dusting the meat or vegetables with your favorite spice rub before cooking, and, for the braising liquid, skip water and select beer, wine, stock, cider, vegetable purées, or a tasty combination of a couple of them. To accent the deep flavors of a braised dish, serve it with chopped fresh herbs, or a little gremolata or picada, sprinkled on top. To make gremolata, mince one cup of fresh parsley leaves, and mix it with 3 minced garlic cloves, 2 to 3 tablespoons finely grated lemon zest, and ½ teaspoon salt. To make picada, fry a slice of bread on both sides in olive oil until it turns golden, then place it in a food processor with ¼ cup toasted almonds, 2 peeled and trimmed cloves of garlic, 2 tablespoons parsley leaves, ¼ teaspoon dried thyme, and a sprinkle of salt. Pulse until the mixture is finely ground.
Here are a few of our favorite braises:
Braised Winter Vegetables with Butter and Herbs
Chickpea and Potato Stew with Tomatoes and Picada
Chicken Stew with Mushrooms and Red Wine
For more recipes for great braised dishes, just enter “braise” or “stew” in the search box at our web site, and you’ll find a nice collection of warming, flavorful options.
