Braising Tips

- Meat should be braised slowly over a long period of timeSlashfood: Semi Slow Cooking (January 23, 2006)
- Chicken and seafood does not need to be braised as long as tough red meat cutsMartha Stewart: Cooking School - Braising
- Cheaper cuts of meat tend to have more connective tissue and thus are well-suited for braisingEsquire: How to Braise (February 22, 2007)
- A heavy pot with a tight fitting lid is bestEsquire: How to Braise (February 22, 2007)

Braising is a moist method of cooking, typically utilizing a heated liquid to break down the tougher qualities of certain cuts of meat, after first searing or sauteeing.
Braising Tips
1. Don't overcook the meat, as it will become dry and tough.*Beef + Lamb New Zealand: Tips for Braising Meat
2. If the sauce has not reduced enough and the meat is done, remove meat and let it sauce reduce more.*Beef + Lamb New Zealand: Tips for Braising Meat
3. Meats that cook quickly such as chicken and fish should only be braised until they are completely cooked. Tough, bony cuts of meat should be braised for long periods of time, so that they will tenderize.Martha Stewart: Cooking School - Braising
Best Cuts for Braising
The best meat cuts for braising should have some marbling and jelly like connective tissue. Lean cuts become tough and dry when braised.*Beef + Lamb New Zealand: Tips for Braising Meat
- Beef, pork and veal cuts:
  - shanks
  - neck
  - rib cuts (rib chop, short ribs)
  - roasts (chuck pot roast, cross rib roast)
  - brisket
  - Steaks (flank steak, skirt steak)
  - breast
  - kidney chop
- Poultry Cuts:
  - legs
  - thighsFood Network: What Is Braising and What Cuts of Meat ... Being Braised?