How to Braise Meat (5 Steps)
Braising is a method of preparing meat by slowly cooking it with moist heat. Ideally, you would use this method for cooking your less-tender cuts of pork, beef and lamb but it works just as well with some of your standard steaks and chops.
Things You'll Need
- Heavy saucepan with lid
- Kitchen tongs
- Vegetable oil
- Flour
- Water
- Meat
Instructions
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Heat a small amount of vegetable oil in a heavy saucepan, using only enough to keep the meat from sticking to the pan.
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Lightly flour the cut of meat. This will give it a nice robust, brown color after the meat is prepared and served.
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Add the cut of meat to your saucepan once the oil is heated, but not smoking, and begin to braise by browning the meat slowly and equally on all sides.
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Add between 1/4 to 1/2 cup of liquid and cover with a tight-fitted lid once the meat is browned.
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Let the meat slowly simmer on the stovetop or in a preheated oven. Times vary depending on the cut of meat.
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