Braising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in …

Discover what braising is, how to braise meat and vegetables and learn the key differences between braising and roasting for making tasty meals at home.

Oct 3, 2025 · Braising is a cooking method that combines two techniques — first searing food at a high temperature, then slowly cooking it in liquid at a lower temperature. This process tenderizes tough …

Jun 5, 2020 · Braising is a French cooking technique (braiser in French) where you sear meat and vegetables, then simmer them with aromatics and liquid for a long time on slow heat. Home cooks …

Braising is all about turning tough meat and firm vegetables into something tender and full of flavor. It works by cooking food slowly in a little bit of liquid, covered, over low heat.

Simmering food slowly in a moderate amount of liquid is a technique known as braising. Relatively tough cuts of meat, such as chuck roast and brisket, and fibrous vegetables, such as carrots, celery and …

Feb 19, 2026 · Learn how to braise meat with this beginner-friendly guide covering the technique, best cuts, essential equipment, and step-by-step instructions.