Braising is a great approach to cooking that preserves the texture of the meat in a one-pot meal - if it’s done correctly. It’s also a great way to make the most of budget proteins that otherwise can dry out in cooking. The first few times we tried this technique we were disappointed that the pot was full, but the flavor was not.
The simple trick we learned is to liberally season the meat before searing and then add just a small amount of liquid afterward; too much creates a parboil instead of a braise and can wash out the flavor. We want it to come up just a bit around the meat so that the pan remains wet. Skip water and opt for bone broth. The seasoned meat plus a flavorful broth will combine to create a nice dense start on which your other ingredients can build.
Don’t be shy with your meat seasoning and you’ll wind up with lots of great flavor. Our Smoky Creole is one of our go-to blends for braising because it imparts lovely layered smoky and spicy notes without overpowering the meal.
Keep the heat low and resist the temptation to peek so that you keep the simmer going and the moisture locked in. This is what makes braising such a godsend on busy nights when you don’t have time to stand at the stove.
Learn more about the art of braising in this piece by Serious Eats.
Shawhan Farms
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.