How to Cook: Braising

What does your grandma’s pot roast, Julia Child’s beef bourguignon and a Middle Eastern tajine have in common? They are all forms of braising. For many people, it’s a form of cooking they are less familiar with, but did you know that when you cook in a slow cooker you are actually braising? It’s true; braising is a form of cooking using both dry and wet methods. Foods are typically seared on the outside over higher heat and then cooked for a longer time after liquid has been added. Some braising is done completely on the stove, but braising also refers to cooking meat in a liquid in your oven.

Braising also helps break down the connective tissues and collagen in tough cuts of meat that are often more economical than leaner or very tender cuts. An additional benefit comes when we cook meat on the bone, or slow cook these tough cuts of meat, which makes the collagen more available for our bodies to use it. Collagen is very important because it supports our bones, joints, and soft tissues like skin and intestinal lining.

Easy Braising Recipes

• Braised Short Ribs – Short ribs are delicious, but they definitely take time to cook properly. This would be a great recipe to make during the long winter months when you want to warm up and fill your house with the delicious scents of cooking food.
• Braised Purple Cabbage – A delicious staple on many Norwegian and German tables. Would make a delicious side to the above mentioned short ribs!                                                                                                                                    

If these two recipes have you craving even more slow-cooked meats, try our Greek Style Lamb Stew. For more cooking inspiration, check out the other posts in our “How to Cook” series, stir-frying, grilling, sautéing meats and veggies and roasting.