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  • Braising - slow cooking technique

Braising - slow cooking technique

Braising is a culinary technique combining searing and slow cooking. Meat is first quickly seared over high heat to create a caramelized crust, then placed in a pot with liquid and cooked at low temperature for several hours.

Braising - slow cooking technique
  • Braising combines two techniques, quick searing and slow stewing.
  • The word comes from the French braiser, to cook in a closed pot.
  • Ideal braising temperature is 150-170 °C (300-340 °F).
  • This technique is ideal for tough cuts like beef brisket or shoulder.
Slow Cooking Recipes
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