Braise results are comforting and healthy dishes that retain the nutrients of ingredients and requires very little fat. For braising, food is cooked slowly in a relatively small amount of liquid in a covered container in the top of a stove or oven. This is closely related to stew, but with less liquid and bits of food, usually.
Large pots are ideal for stewing. The versatile Dutch oven is my favorite and can be used on the stove or oven. Contrary to the general rule that healthy foods should be prepared as close to meals, grilled dishes are often best if prepared the day before. This delay allows the flavors to blend. Moreover, when these plates are chilled, any fat in the surface more easily removed when overheated.
How to Braise
Start a sturdy piece of meat and season well.
Brown on all sides and transfer to a plate.
Add aromatics such as onions and celery and cook according to recipe instructions.
Return meat to pan, pour the liquid and simmer.
Cover the pan and cook over low heat.
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