Braising

Braising has taken a key seat in many households, restaurants and in manufacturing. Chefs and home cooks alike all over the country are turning to tougher cuts of meats as not only an economical approach to cooking, but what the hours-long process produces: fall-off-the-bone meat, richly bathing in its own juices with aromatic vegetable and herbs.

Braising is a method of cooking referring to using low temperatures over a long period of time. This method of cooking is one of the oldest forms of cooking. It allows usually tough cuts of meats to break down during extended cooking times resulting in ultra-tender pieces, juicy and succulent. It also allows soups and stews to develop rich flavors, letting all the simmering ingredients meld together for a one of a kind experience.

Celebrated braised dishes from around the world:

  • Tagine from Morocco
  • Osso Bucco from Italy
  • Asian-style Braised Short Ribs
  • Pot Roast and Vegetables in America
  • Pollo Guisado from Puerto Rico