How to braise meats

Jennifer Chandler

Braising is an almost foolproof way to cook dinner. It is a classic cooking technique in which the main ingredient is first browned in butter or oil, and then simmered in liquid over low heat in a covered pan.

When done with flavorful liquids (like stock or wine) and some added seasonings, braising offers more flavor than boiling and doesn’t dry out food like roasting can. This one-pot method of cooking is most known for making tougher cuts of meat tender and flavorful, but it also works well for chicken, fish and vegetables.

Some of the best meats for braising include short ribs, chuck roast, brisket, pork shoulder, lamb shank and bone-in chicken thighs — items you are more likely to find in the grocery case these days than boneless chicken breasts.

I like to braise meats because once I have added the liquid and reduced the heat, the dish requires little attention as it finishes up cooking. I’m then free to prepare the rest of the meal, do other chores or just take a break.

When using larger, tougher cuts of meat, I most often finish the dish in the oven. But when using quicker cooking cuts like the boneless, skinless chicken breasts, I just cook it from start to finish on the stovetop.

An added bonus to braising is that you get a delicious sauce to serve over your dish. The step of browning the meat first caramelizes the meat, creating a richer sauce.

Any short rib recipe will work great with any cut of beef.

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com, and you can follow her on Twitter and Instagram at @cookwjennifer.

JENNIFER CHANDLER/THE COMMERCIAL APPEAL Braised short ribs over stone-ground grits is one dinner idea to take advantage of a cut of meat likely to be found on shelves right now.