Braising: Method and Recipes

Braised lamb shank
Image © iStockphoto

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it, covered, in liquid to finish. Braising differs from stewing in that the item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. Also, the amount of liquid used in braising is less than for stewing, normally barely covering half of the item to be braised.

Braising is a good way to cook the tougher cuts of meat such as shank, shoulder and round. Long, slow simmering breaks down the connective tissue in the meat and renders a dish tender with a full-bodied sauce. The dish Americans call pot roast is actually a braise. However delicate foods such as fish and seafood can also be braised. Cooking time is simply shorter.

The liquid used as a braising medium is usually water or stock, but wine, beer or tomatoes are sometimes used. And other ingredients such and onions, carrots, or potatoes are often added to impart different flavors.

International Braising Recipes

Carnitas de Puerco 
(Mexican crispy tender shredded pork)

Muamba de Galinha 
(Angolan spicy chicken and vegetables)

Pollo alla Cacciatora 
(Italian hunter-style chicken)

Pollo Guisado 
(Dominican, Puerto Rican stewed chicken)

Gołąbki 
(Polish, stuffed cabbage rolls)

Sweet and Sour Brisket 
(Israeli Jewish braised brisket)

Blaukraut 
(German braised red cabbage)

Ratatouille 
(French braised eggplant, tomatoes and basil)

Hasenpfeffer 
(German stewed rabbit)

Hong Shao Rou 
(Chinese red-cooked pork)

Tagine de Poulet aux Fruits Secs 
(Moroccan braised chicken with dried fruit and almonds)

Carrot Tzimmes 
(Israeli, Jewish carrots braised with honey)

Braciole alla Pizzaiola 
(Italian beef cutlets simmered in tomato sauce)

Corned Beef and Cabbage 
(Irish-American braised brisket with vegetables)

Ca Kho To 
(Vietnamese clay pot fish with caramel sauce)

Sauerbraten 
(German marinated beef pot roast)

Galbi Jjim 
(Korean braised beef short ribs)

Coq au Vin 
(French chicken braised in wine)

Habas con Chorizo 
(Spanish fava beans simmered with spicy sausage)

Adobong Manok 
(Filipino chicken in vinegar sauce)

Brasato al Chianti 
(Italian beef braised in red wine)

Tonkotsu Ramen 
(Japanese noodles and pork in rich broth)

Daube de Boeuf Provençale 
(French Provencal beef braised in red wine)

Kabocha Nimono 
(Japanese simmered pumpkin)

Töltött Káposzta 
(Hungarian stuffed cabbage rolls over sauerkraut)

Pollo en Fricasé 
(Caribbean chicken fricassee)

Inyama Yenkukhu 
(South African chicken in tomato and onion gravy)

Chicken Stock 
(How to make chicken stock, with variations)

Dušené Zelí 
(Czech braised cabbage)

Braised Short Ribs 
(Jewish beef ribs simmered in red wine)

Dublin Coddle 
(Irish potatoes braised with sausages and bacon)

Fesenjan 
(Persian chicken in pomegranate-walnut sauce)

Afritada Manok 
(Filipino chicken and vegetables in tomato sauce)

Pollo di Modena 
(Italian balsamic-marinated chicken)

Pollo Encebollado 
(Central American chicken simmered with onions)

Imam Bayildi 
(Turkish stuffed eggplant braised in olive oil)

Plantain Porridge 
(Nigerian plantain and vegetable stew)

Djej Emshmel 
(Moroccan chicken tagine with olives and preserved lemons)

Carottes Braisées au Beurre 
(French braised carrots with butter)

Varutharacha Kozhi Kari 
(Indian, Kerala chicken curry with roasted coconut and spices)

Bigos 
(Polish hunter's stew of meat, cabbage and sauerkraut)

Hamam Mahshi 
(Egyptian braised squab stuffed with cracked wheat)

Pescado a la Veracruzana 
(Mexican fish Veracruz-style)

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