For the metal joining process, see Brazing. For the dish, see Pot roast.
Braised ox cheek in star anise and soy sauce
Braising (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). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.[1][2] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables.
^"Pot-Roasting". Food Resource. College of Health and Human Sciences, Oregon State University. Archived from the original on 18 July 2011. Retrieved 30 March 2009.
^"Braise". Food Resource. College of Health and Human Sciences, Oregon State University. Archived from the original on 6 May 2009. Retrieved 30 March 2009.
beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot...
Braised rice is a Ghanaian style of cooking rice. It is known as angwa moo in the Akan language, literally "oil rice" or omɔ kɛ fɔ(omor ker for) in the...
dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally...
cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes...
of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness...
cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown...
"barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of...
Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine...
Dezhou braised chicken (simplified Chinese: 德州扒鸡; traditional Chinese: 德州扒雞; pinyin: Dézhōu pá jī) is a Chinese dish from the city of Dezhou in Shandong...
and its association with the court. The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared...
from braising, coq au vin may be made with any poultry, most commonly chicken. Standard recipes call for red wine (often Burgundy) for braising, lardons...
shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the...
served with a side of hot braising liquid for immediate mixing. Hot lou mei is often served directly from the pot of braising liquid. Common varieties...
former colony. Soy sauce and calamansi fruits are key ingredients to the braising liquid. The name mechado is derived from the Spanish term mecha, meaning...
dish, known as a pot roast in the United States, but more commonly as braised or stewed beef in Britain, is often accompanied by root and tuber vegetables;...
in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes...
[kah-POOS-tah] (which is the Polish word for "cabbage"), is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic...
'britches'). The pointe de culotte, the rump cap is highly recommended for braising as bœuf à la mode. In the 20th century the English term rump steak was...
pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used...
("over the belly"); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Argentina, Uruguay call flank steak churrasquito de vacío...
Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It...
Once the base stock has been prepared, it is then used as a poaching or braising liquid for meat. Chicken is the most common meat that is cooked in a master...
Ryan David Brasier (born August 26, 1987) is an American professional baseball pitcher for the Los Angeles Dodgers of Major League Baseball (MLB). He has...
Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin...
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat...
with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière – a braising pot. The Oxford English...
stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to...
white wine instead of red wine. The sauce was originally made from the braising liquid from dishes prepared "à la genevoise" popular during Marie-Antoine...
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