Basics of Braising

Gather all your ingredients, including the main item you intend to braise such as meat, poultry, or vegetables. Also, assemble any aromatics, liquids for braising (such as stock, water, wine, or a combination), and equipment like a Dutch oven or heavy-bottomed pot.

Preheat your pot on the stove over medium-high heat. Season your main ingredient with salt and pepper, then sear it in the pot with some oil until it is well-browned on all sides. This locks in flavor and adds a rich caramelized layer to the finished dish.

Remove the main ingredient and set it aside. In the same pot, add chopped aromatics such as onions, carrots, and celery. Cook until they are softened and beginning to brown, scraping up any brown bits left from searing the main ingredient.

Pour in a liquid like wine, stock, or a mixture of both. As the liquid simmers, deglaze the pan by scraping the fond (browned bits) off the bottom with a wooden spoon. These bits add depth to the braising liquid's flavor.

Return the main ingredient to the pot and add additional braising liquid until the item is partially submerged. Bring to a simmer and then cover the pot. Transfer to a preheated low-heat (about 325°F) oven, or keep it on a very low simmer on the stovetop.

Cook the main ingredient for several hours, until it's tender. The time varies depending on the item being braised; tough cuts of meat may take longer. Check occasionally to ensure there's enough liquid during the cooking process, adding more if necessary.

Once tender, remove the main ingredient from the braising liquid and let it rest. This allows the juices to redistribute.

While the meat rests, you can strain the braising liquid and reduce it over high heat to create a sauce. Alternatively, you can blend some or all of the vegetables into the liquid to thicken it and add body to your sauce.

Slice or shred the braised item as desired, and serve with the sauce poured over it. Accompany with side dishes like mashed potatoes, rice, or a simple salad to complete the meal.