Techniques: Braising
Braising involves cooking meat in a flavorful liquid until it’s fall-off-the bone tender. Usually the meat is first seared on all sides to develop as much flavor as possible, then it’s placed in a covered pot with the cooking liquid. A lower temperature and longer cooking time is used, which allows connective tissue to become silky gelatin. Braising is perfect for cuts of meat like shoulders, shanks, short ribs and stew.
Amanda Moomaw