Glossary

Braise

Braise

Pronounce it: bray-z

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.

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