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Braising

COOKING BASICS:
1) Coat meat lightly with seasoned flour, if desired.
2) In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3) Cover meat with desired liquid(s).
4) Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5) If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

 

Tips

Not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.

For successful browning, foods must be dry and free of moisture or steaming not browning will result.

Recommended Cuts

Chop

Cubed & Sliced

Tenderloin

Shoulder

 
 
Highest Rated Recipes: Braising

Autumn Glazed Pork Chops

“Happy” Pork Chops

Country Pork Skillet

Asian-Style Pork Sloppy Joes

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