Braising beef works well with: chuck pot roast, shoulder steak, short ribs, rump roast, round steak, and brisket. Braising pork works well with: chops, cutlets, cubes, pork shoulder, Boston butt, sirloin roast, and ribs. Lamb shanks and shoulders are great for braising. [2] X Research source For chicken, try legs and thighs. Keep the bone in to get the fat and tissue; don’t braise boneless chicken breasts. Try braising large, firm fish fillets, like shark, swordfish, or tuna. Don’t braise tender fish like tilapia and cod. It’ll fall apart. Don’t limit yourself to meat. You can also braise fruits and vegetables. Go for firmer vegetables, like squash, sweet potatoes, leeks, carrots, beets, and cabbage. [3] X Research source
Try beef, chicken, or vegetable broth. You can also use stock. Try to match the meat with the broth or stock. Use wine or beer. For pork, try lighter lagers, which will give the meat a nice sour taste. [4] X Research source Try imported stouts or dark lagers for beef. Wine gives the dish a bit of an acidic taste. Stick with a dry wine and one that you would drink. [5] X Research source For a variety of flavor, mix your wine with your broth. You can also try balsamic vinaigrette. [6] X Research source For something a little sweeter, try apple juice, cranberry juice, orange juice, or pineapple juice. Use tomato juice for something a little more tart. [7] X Research source Ciders, fresh or fermented, go really well with poultry and pork for a bit of sweetness. [8] X Research source Use water for the liquid if your meat, seasonings, and vegetables have strong flavors. You can even braise with milk. [9] X Research source
Try basil, Italian seasoning, oregano, mint, or thyme. Sage, rosemary, dill, bay leaves, and cilantro can also be used. Salt and pepper can also be added. Garlic and onions are great flavorful additions to your braising liquid. Try capers, lemon zest, lime zest, or orange zest. [10] X Research source For something a bit sweet yet spicy, go for ginger. Lemongrass also adds a nice citrus sweetness to the dish. [11] X Research source For something spicier, try chili powder, peppers, cayenne pepper, or any other spice. Throw in some cumin and turmeric for an Indian flavor. [12] X Research source You can also try liquid seasonings, like barbecue sauce, Dijon mustard, soy sauce, steak sauce, Worcestershire sauce, duck sauce, or sweet chili sauce.
Use a Dutch oven if you have one. [14] X Research source You can also use an ovenproof skillet for smaller cuts of meat, like pork chops or chicken. [15] X Research source
Try mushrooms. They give your dish a woodsy flavor. [16] X Research source Potatoes and sweet potatoes make a great addition that will turn the braised meat into a full meal. Try different variations of squashes, parsnips, turnips, rutabaga, or other root vegetables. Any kind of onion is a great addition to a braise. [17] X Research source
Keep the chunks of meat large. Try to keep the edges smooth instead of ragged, and don’t pierce the edges. Smooth edges with no pierced places helps to absorb and keep the juices in. [19] X Research source If the cut of meat you’re using has a bone, then there may be tiny bone chips left behind. To remove, carefully run the meat under warm running water, rubbing it gently to dislodge any bone chips. Then, dry the meat with a paper towel and season it .
Make sure your pan is very hot. If the pan is smoking, that is a good thing. It should also be uncovered. Just make sure you open a window or use your exhaust fan. [20] X Research source As you are browning, look for the outside to get caramelized and crispy. [21] X Research source Remember, you aren’t cooking the meat, just searing the outside. Don’t crowd your pot. Make sure there is enough room for the meat so it can properly sear. [22] X Research source
Sauté the vegetables until they are a caramel brown color. Stir them often to keep them from searing. [23] X Research source
Once the dish is simmering, add the seasonings. Don’t add too much liquid. The meat shouldn’t be completely covered by the liquid. Instead, only fill it so the meat is halfway covered. If you add too much liquid, it can decrease the flavor. [26] X Research source If the pan you seared your meat and vegetables in isn’t suitable for the oven, place the ingredients in another dish, such as a crock pot or oven-safe casserole dish. Add the vegetables and deglazing liquid.
You can cook anywhere between 250-350 degrees. If cooking on the stovetop, set the heat to low. A crockpot should be set to high.
If you want to make a sauce or gravy, remove the meat and vegetables when the meat is fork-tender. Skim off the surface fat. Allow the sauce to simmer so it can reduce down until it coats the back of your spoon. Return the meat and vegetables to the pot and heat. [28] X Research source To make a thicker sauce, try adding flour or cornstarch. Let the meat sit in the sauce for 10-20 minutes after you take it out of the oven. This helps the juices absorb into the meat. [29] X Research source
