How to Braise Meat

Braising is a method of slowly cooking meat and vegetables partially submerged in liquid, usually a broth. The meat is initially seared in the pan, which creates a thick fond (drippings) that, once deglazed, adds to the richness of the sauce. The preferred pan for braising is a thick, cast iron enameled braising pan. An enameled dutch oven will also work or even a thick, copper-cored stainless steel pan would work. But cast iron is the best. Once the meat is seared and browned, a liquid and some vegetables are added, and the whole thing is covered and stuck in the oven. The meat is slowly cooked for 2 hours or more until the chewy, connective tissue breaks down and becomes tender.

Tools for Braising

1. Braising pan: The best forged and enameled cat iron is made by Le Creuset. It is also the most expensive. I use a Tramontina I picked up for cheap, and it works well. But it's made in China, a fact of which I am not proud.
2. Spring-loaded tongs: These puppies are essential for flipping braised meats around in the oven.
3. Wooden spoon: This will come in handy when you scrape the fond or drippings off the bottom of the pan and you don't want to scratch it.
4. Ladle: For serving that lovely braising sauce with your braised meats.
5. Oven thermometer: Whenever baking or roasting something in the oven, it is always good to have one of these to make sure the oven is working properly.