Braising is a moist-heat method of cooking that renders large and/or tough cuts of meat and poultry fork-tender and surrounded by luscious gravy and aromatic vegetables.
Braising and stewing are related in that they are a technique of cooking meat in liquid at relatively low temperature for an extended period of time. The differences are in the size of pieces being cooked and the amount of liquid used to cook the dish. The end product is a delight to the senses and the very definition of comfort food.
Presented by David Lobel, our new “How-To: Braise” video is a short step-by-step procedure for braising the Lobel way.