How to Braise Meat to Get a Succulent Texture
Braising is the process of lightly searing meat and then stewing it slowly in a closed container for a rich, tender finish. Here’s how to do it at home:
- Pat meat dry and season with salt and pepper.
- Heat a Dutch oven on medium-high heat and add a small amount of cooking oil.
- Sear meat on both sides then set aside.
- Add more oil to the Dutch oven.
- While oil heats, dice a carrot, half an onion, and 2 stalks of celery.
- Sauté carrot, onion, and celery for 2 to 3 minutes, stirring frequently and scraping any brown bits off the bottom of the pot.
- Add 5 peeled garlic cloves and 6 sprigs of thyme.
- Return meat to the Dutch oven and add 1 cup of broth.
- Bring to a steady simmer.
- Cover and cook for up to 8 hours over low heat on the stove or in a 300-350°F oven. Meat is ready when fork tender.
- Remove thyme and enjoy.
- Make sure you’re using a sturdy pan with a tight-fitting lid.
- Large, tough cuts of meat, like pot roasts, shanks, and short ribs, are the best dishes to braise. When in doubt, ask your butcher.
- For an extra rich sauce, remove some of the braising liquid at the end of cooking and combine on the stovetop with a roux.