Braising

Braising transforms the toughest, cheapest cuts into the most tender, flavorful dishes—a defining technique that separates skilled home cooks from chefs. Sear the meat, add aromatics and liquid halfway up, cover, and cook low and slow for hours. Collagen in connective tissue converts to gelatin, creating unctuously rich sauces and fork-tender results in dishes like coq au vin, osso buco, short ribs, and pot roast.