Braising Meat
Braising is one of my favorite ways to cook — long, slow, moist heat. The method renders tough meat tender. Done incorrectly, it can make tough meat tougher.

To braise means to cook food very slowly in liquid in a covered container. The secret is to go slowly! You can braise on top of the stove but I prefer to braise in a slow, 250° oven. Its all-over heat gives a deeper, richer flavor and even cooking. Don't drown the food in liquid but use enough to cook in a moist environment. You can braise nearly anything including vegetables such as endive, leeks, and radicchio. The cooking liquid can be water, wine, stock, or a combination.

The colder and grayer the weather, the more intensely flavored you want your food to be. The way to achieve this is through caramelization of ingredients. Brown the meat to be braised all over, then brown the aromatic vegetables as well and use a rich stock and red wine as the braising liquids. In spring, caramelize the vegetables for less time and use a white wine.

The best cuts of meat for braising are lean, tough cuts such as shanks. Keep in mind that there is very little moisture in the meat. Don't think about "cooking" as much as "encouraging" the meat to tenderness.

Check for doneness with a pair of tongs. When the meat is done, it will pull away from the bone with no resistance. Let the braised meat cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.