The Food Technology Web Site

Definition

Braising is a method of cooking in the oven. The food is cooked in liquid in a covered pan, casserole or cocotte. It is a combination of stewing and pot roasting.

Methods

There are two methods of braising: brown and white.

• In brown braising joints and portion cuts of meat are marinaded and may be larded then sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing the joints helps retain flavour and nutritive value, and gives a good brown colour. Joints are then placed on a bed of root vegetables in a braising pan, with the liquid and other flavourings, covered with a lid and cooked slowly in the oven.

• In white braising vegetables and sweetbreads are blanched, refreshed and cooked on a bed of root vegetables with white stock in a covered container in the oven.

Advantages

• Older, tougher, cheaper joints of meat and poultry can be used

• Maximum flavour and nutritive value are retained

• Variety of presentation and flavour is given to the menu

Examples of foods which you might choose to cook by braising:

Farinaceous, e.g. rice Meat, e.g. lamb - hearts, chops Meat, e.g. beef - olives, joints, liver Poultry, e.g. duck Vegetables, e.g. celery, onions