Transform tough, inexpensive cuts of meat into tender, fall-apart masterpieces through slow cooking in liquid—a forgiving, deeply flavorful technique. Braising combines dry heat (searing) and moist heat (simmering in liquid).
Process: sear meat in hot pan (develops fond—flavorful brown bits), remove meat, sauté aromatics (onions, garlic, carrots, celery), deglaze with wine/stock (scrape up fond), add liquid (cover meat halfway), return meat, cover, cook low and slow (oven 300°F or stovetop simmer) for 2-4 hours. Best for: short ribs, brisket, pork shoulder, lamb shanks, chicken thighs.
Collagen breaks down into gelatin—creating silky, rich sauces. Mostly hands-off. Make ahead—flavors improve overnight. Cold weather comfort food. Economical—cheap cuts become restaurant-quality. Teaches patience and flavor layering.