Braising slow-cooks tough, collagen-rich cuts in liquid until they turn silky and fall-apart tender.

What Is Braising?

Meat is seared, then simmered gently in liquid (covered) for hours. Connective tissue melts into gelatin, making cheap cuts luxurious.

Best Cuts & Proteins for Braising

How to Braise

  • Sear the meat well for flavor
  • Add aromatics and enough liquid to come halfway up
  • Cover and cook low (300–325°F oven or gentle simmer)
  • Cook until fork-tender, then reduce the sauce

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Frequently Asked Questions

What is braising?

Braising is slow-cooking tougher cuts in a little liquid, covered, until connective tissue melts into tenderness. It suits chuck, shanks, short ribs, and shoulder.

What temperature do you braise at?

Braise gently — a bare simmer on the stove or a 300–325°F oven — for a few hours, until the meat is fork-tender.

What cuts are best for braising?

Tough, collagen-rich cuts: beef chuck and shank, pork shoulder and country-style ribs, lamb shanks, and chicken thighs.