Braising is the art of cooking food in fat and aromatics for an extended period of time over low heat. This slow-cooking method results in melt-in-your-mouth, incredibly flavorful dishes.

The process of braising starts by searing off the main ingredient — traditionally meat — to get it browned and full of flavor. Then the main ingredient is moved to a shallow braising pan or cooking pot. Additional liquid, like wine, stock, or broth, is added to the pot along with herbs, spices, and vegetables.

The sealed pot is then placed in a low oven (ranging from 250 F to 350 F) or allowed to simmer on the stovetop. Theish the meat braises, the pot turns into a savory broth, releasing natural juices and flavors from within the meat.

The secret to braising is the slow and low cooking process. This slow, low cooking infuses the main ingredient with amazing flavour and allows the tenderizing process to transform tougher cuts of meat into succulent, juicy morsels.

Braising is a foolproof cooking technique that can be used for dishes ranging from stews and soups to chicken, beef, or pork. It’s no wonder that it’s one of the most popular cooking methods in home and professional kitchens alike.

Whether you’re a seasoned pro or just a novice in the kitchen, this slow and low cooking method guarantees tender and flavorful results. So what are you waiting for? Give braising a try and savor the amazing flavor of the final product!