Braising: The Most Forgiving Way to Cook

Brown it, add a little liquid, cover and wait. Braising turns cheap, tough cuts and hard vegetables into the most comforting food there is.

How it works

Braising combines dry and wet heat: the food is first browned at high temperature, then simmered slowly in a covered pot with some liquid. Browning builds flavour; the slow simmer softens connective tissue.

The basic method

1. Pat the meat or vegetables dry and season them.
2. Brown well in a heavy pot, in batches so the pan stays hot.
3. Soften onions and aromatics in the same pot.
4. Add liquid so it comes partway up the food, not over it.
5. Cover and cook gently on the hob or in a low oven until tender.

What to braise

• Shoulder, shin and other well-worked cuts.
• Chicken thighs on the bone.
• Cabbage, fennel, leeks and root vegetables.

Why it forgives

A braise that cooks a little longer than planned is usually better, not worse. It reheats beautifully and often tastes best the next day.

Use homemade stock as the liquid if you have it: see stock from scraps.

Last cooked and checked 2026-10-20