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Bookmark or Share- How to Braise Any Kind of Meat - The Spruce EatsBraising means cooking something in a small amount of liquid. Usually braising involves large cuts of meat (like bottom round aka rump roast), but chicken legs, lamb shanks, and oxtails are also braise-able. Basically, anything that will benefit from long, slow cooking can benefit from braising.
- What Is Braising? How to Braise Meat and Vegetables | The KitchnSimply put, braising is a cooking method that involves a quick, high-heat sear followed by a low and gentle simmer in a thin layer of liquid. This marriage of opposites allows the star ingredient to shine, producing a succulent, juicy meat or vegetable that’s steeped in flavor.
- Braising - WikipediaBraising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
- How to Braise Meat without a Recipe | Bon AppétitLearn the basics of braising and you can transform the toughest cut of meat into a tender, succulent masterpiece. Here's how to braise meat—no recipe necessary.
- Four Simple Rules for Braising Anything | Bon AppétitKEY STEPS: HOW TO BRAISE. It's what you do before the braise goes into the oven that counts. There are ways to refine the finished product (think of steps 5 and 6 as extra credit). But as long...
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