Braising involves cooking a piece or pieces of meat at a low-to-moderate temperature in a covered cast-iron or earthenware casserole for a long time in just enough liquid to ensure a succulent result.
The meat may or may not be floured and sealed in hot oil before cooking. Vegetables and other ingredients are usually added to add flavour and aroma.
Braising involves cooking a piece or pieces of meat at a low-to-moderate temperature in a covered cast-iron or earthenware casserole for a long time in just enough liquid to ensure a succulent result.
The meat may or may not be floured and sealed in hot oil before cooking. Vegetables and other ingredients are usually added to add flavour and aroma.