For tougher cuts of meat or more coarse vegetables, it’s good to know how to braise when preparing to cook. This guide page offers information on the art of braising and step by step instructions for preparing braised meats and vegetables with a sauce made form the braising liquid.

With grocery prices rising and pay checks diminishing, many are giving up meat or looking for the cheapest cut possible. Unfortunately, sometimes cheap cuts are tough cuts. Using a braising cooking technique, allows the cook to make the most of these cuts of meat. Braising involves searing the meat so it is browned on all sides and then cooking it in a small amount of liquid over a low heat for an extended period of time. The searing caramelizes the meat and then browned bits are deglazed from the pot and added to the liquid and meat while cooking. The liquid helps to break down the toughness of the meat or vegetable being braised. Coq au vin, a famous braised French dish, is chicken cooked in wine. http://www.philly.com/philly/entertainment/20100128_Braising_the_ante__Save_money_on_cheap_cuts__and_still_get_tasty_meals.html<ref> <ref>http://www.npr.org/templates/story/story.php?storyId=7061089

Braising is a good choice of cooking method for a tough cut of meat like flank steak or shank. It can also be helpful in cooking a more course vegetable like cabbage or artichokes. When preparing to braise a meal, choose a liquid to match the meat or vegetable. For instance, bold strong vegetables like cabbage might be cooked with red wine and a mild vegetable like zucchini in white wine. Braising can be partially accomplished in a crockpot. The browning of the meat will still require use of the stove top but the remainder of the cooking could be in the crockpot. http://news.google.com/newspapers?nid=888&dat=19830414&id=bR8MAAAAIBAJ&sjid=9F0DAAAAIBAJ&pg=6780,5961916 http://www.thekitchn.com/thekitchn/tips-techniques/crockpot-meals-how-to-braise-in-a-slow-cooker--043406

Continue reading for information on braising equipment, liquid choices and step by step instructions on how to braise.

• Heavy Bottomed Pots http://www.chow.com/stories/12025
• Roasting Pans http://cookit.e2bn.org/cooking/equipment-183-roasting-or-braising-pan.html
• Crockpot http://www.thekitchn.com/thekitchn/tips-techniques/crockpot-meals-how-to-braise-in-a-slow-cooker--043406
• Dutch Oven

Choice of liquid should be based on the item being braised. The flavor and juices of the meat or vegetable will combine with that of the liquid to make an aromatic cooking dish and add to the flavor of the sauce to be served with the meal. While many recipes call for an alcohol based braise, if the budget will not allow for its purchase, match the meat to the closest less expensive liquid ingredient for braising purposes. Examples of braising liquids include:

• Beer
• Red Wine
• White Wine
• Chicken Broth
• Beef Broth
• Pork Broth
• Olive Oil http://www.finecooking.com/recipes/olive-oil-braised-collards.aspx
• Lemon Juice http://www.foodloversbritain.com/FoodMatters/Recipies/Salads--Vegetables/Braised-Chicory-with-Butter--Lemon-Juice/
• Apple Juicehttp://www.foodista.com/recipe/7PSV54ML/apple-juice-and-shiraz-braised-pork-belly-and-sauce

The juices of fresh fruits can be used as braising liquids when in season. Broths which are left over from a previous meal are economical choices and may be best seasoned from the previous meal as opposed to broth cubes or packets.

Braising involves seasoning, browning the meat or vegetable, cooking in liquid, and thickening if desired. Follow these steps to braise meats or vegetables.http://www.reluctantgourmet.com/braising.htm

1. If oven cooking, preheat to 350 degrees
2. Season vegetables or meat with seasonings of choice. Use salt, pepper, garlic, onion salt, or herbs of choice. Season all sides of the meat.
3. Heat a small amount of butter or oil in a heavy bottomed pan or a Dutch oven.
4. Sauté the meat or vegetables until browned on all sides. Use a medium high heat to do this.
5. Once the meat or vegetables are browned, remove them from the pan. Add a small amount of liquid of choice to the pan and scrape the bits of stuck meat loose.
6. Add meat and vegetables back to the pan and pour cooking liquid in pan. Liquid should not go higher than half way up the item being braised.
7. Place lid on pot.
8. For oven braising, the pot should sit in the center of the oven.
9. For stove top braising, the heat should be only at a simmer.
10. Depending on the size and toughness of the meat being braised, the cooking process can take as little as an hour or as long as six hours
11. Check pot every hour to be liquid remains for the cooking.
12. Remove from oven, or off heat when the meat has become tender
13. To make a sauce or gravy, take the meat and vegetables out of the liquid, strain any fats and cook over low heat. If you prefer a gravy instead of just a sauce, add a roux to the mix.