Classic Culinary Arts:

How To Braise

Braising is one of the best modes of preparing meat. There are pans expressly for braising; but any deep tin, sheet-iron, or granite-ware pan, with a cover, will answer quite well. The meat to be cooked must always be browned in some kind of fat, the vegetables fried in the same fat, and enough stock (if possible) or water be added to half cover the meat. The pan should then be covered and placed in the oven. The meat must cook slowly and thoroughly, and be basted frequently. No matter how tough, if properly braised it will become tender and juicy. If, however, the cooking is hurried the dish will be spoiled.