Braised meat is a common term for any meat that has been prepared via the method of braising, a slow cooking method which makes use of both dry and moist heat. A popular French method to cook meats and vegetables, braising is also called pot roasting (especially in reference to cooking of meats). It is perfect for cooking hard meats and when vegetables are cooked with this method, more flavor and aroma is infused into them.
The method has often been traced back to France and while it is true that it is extensively used in French cooking, some theories suggest that the slow cooking method was first adopted by the ancient Romans and then the entire world. In today's times, pot roasting is one of the most popular cooking techniques. Traditionally, braising of meat used to take a very long time but modern kitchen equipment has enabled faster cooking and this has made braising easier and more convenient.
Basically, braising relies on time, heat and moisture and that helps break down the tough tissues in meats.
Popular Braised Meat Dishes
Although braised meat includes almost all meats, some are more popularly cooked with the method than others. Some of the well-known meat dishes cooked via pot roasting are beef stew, goulash, coq au vin, beef bourguignon, Moroccan tajines, pot roast, chicken cacciatore, Carbonade Flamade, Swiss steak an sauerbraten.
While braising is used in almost all cuisines of the world, the method is particularly common in Asian cooking (specifically Chinese cuisine) and French cooking. Soy sauce and white wine are the mostly used as braising liquid for meats.
How to Braise Meat?
Braised meat can take anywhere from 1 to 2 hours, or even more, to cook properly. Standard traditional steps are mostly followed. The meat is first seared in an oil-coated pan to brown its surface. This also enhances the flavor of the food and makes it richer. While meats mostly produce enough cooking liquid on their own, in case that does not happen, a bit of broth, bouillon mixed with water or wine, among other liquids, is added. This liquid is often accompanied with vegetables like tomatoes which have a reasonable acidic content.
The meat is then slow cooked, along with other ingredients, in its own juices as well as the added liquid, if any.
Braising Meat Trivia
Very tough shanks and ribs can take up-to 6 hours to braise.
When meats are braised, collagen in them gets converted to gelatin which makes the meat softer and easily edible. Collagen is mostly present in parts which animals use often and it is from these parts the braised meat is often made.
