Quick CooksBraising: Simple technique with big results

(05:15)

Braising is a timeless technique, which transforms economical cuts of meat into a succulent and juicy dish. The meat is first seared in a heavy pan and then simmered very slowly in a compound stock, which infuses it with flavor and renders it fork tender. Here we are using grass-fed beef chuck roast but there are a variety of types and cuts of meat that lend themselves beautifully to this method of cooking.

Learn more »

• How-to slideshow
• Get the recipes