Braising is a cooking technique wherein an ingredient is first browned in fat, then simmered in liquid on low heat. The prolonged cooking time in liquid allows the food to become succulent and adds depth of flavor. This preparation is ideal for rendering cuts of meat extremely tender, but works just as well for fish, chicken, or vegetables and legumes. If desired, the broth or gravy used for braising can be spooned on top of the dish when serving.
You’ll encounter this technique this week when cooking our Crispy Redfish over Braised Gigante Beans.