Braising is the method of

cookerywhere food is half covered with an

appropriate liquid and cooked slowly in a

tightly lidded container

Braising seals in juices, that provide flavour and give colour to the base

sauce. Braising can be done in an oven or on the top of

the stove.

The process is carried out slowly, to tenderise

the meat more effectively, this allows for the interchange of flavours between the food and the liquid.

Meat is cooked when a skewer can be pushed into the tender

meatThe sauce can be

adjusted, if its too thin, by either

the reduction of liquid or thickening

If the sauce is too thick, more stock can be added

Most vegetables used in a braise are blanched first.

The braising liquid for vegetables is too

strong for a sauce