Braised meat is not only one of the most flavorful meals, but also the perfect way to use up pretty much any ingredient. Below I go over the basics of how to braise just about anything!
It’s no secret that I looooove braised meat. In fact, I’m really not a huge meat eater otherwise, and whenever my housemates cook, I ask them to give me about half the serving of meat that they give to everyone else. But the exception to this is any meat that’s been slow cooked or braised; tender ribs, brisket, and braised chicken thighs just to name a few. And I have no shortage of braised recipes already on this blog; this slow braised beef stew and sweet and spicy pumpkin short ribs and braised pork bahn mi sandwiches. But today, instead of posting a specific recipe, I wanted to give a breakdown of the basics of how to braise meat.
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