- Also written
- braising, braised
To braise is to brown food in fat, then cook it slowly in a small amount of liquid in a covered pan, either on the hob or in a low oven.
The liquid comes part of the way up the food rather than covering it. That is the difference from a stew, where everything sits under the liquid and is usually cut smaller. Both suit the same cuts: shin, cheek, shoulder and thighs, which have connective tissue that softens over a long, gentle cook.
At home that usually means a heavy pan with a lid that fits: a casserole dish, or a deep frying pan with a lid for a quicker braise of fennel, leeks or chicken thighs. Brown the food first in batches so the pan stays hot, add the liquid (stock, wine, tomatoes or water), bring it just to a simmer, then cover and turn the heat right down. The liquid should barely tremble. A hard boil tightens the meat instead of softening it.
Braises often taste better the next day, and the fat sets on top once cold, so it lifts off easily.
The word is the same in British and American English.
By The Scullery team · Updated
