Braised
Oct 7, 2015

Braised

Braise, Braising or Braised. This is a combination-cooking method that uses both moist and dry heat. Braising allows tougher, fattier cuts of meat to become tender, usually holding richer and more prominent flavours than the well know tender cuts on the supermarket shelf.

Usually a cut of meat will be seared quickly in a hot pan, then later cooked slowly in the ‘braising liquor for a long period of time. Typically meats are braised for 3-5 hours, sometimes more or even overnight.

Return to Glossary

Back to home

 

Find out More

Make a quick enquiry today to chat to our friendly team about your event.
Find out more, discuss your preferred food and chefs, check availability and get an immediate quote.

02 8207 9987Quick Enquiry

Google Rating
4.9
Based on 207 reviews