Braising Meat

Want meat so tender you can cut it with a fork? Braising is slow cooking technique is prized for tenderizing less-expensive cuts of meat.


  • Broth
  • Herbs or seasonings
  • Salt and pepper
  • Meat to be braised
  • Veggies/Mirepoix
  • Wegmans Organic Basting Oil or Wegmans Pure Olive Oil
  • Wegmans Pan Searing Flour
  • Wine


  • Braising pan (heavy-gauge with lid)
  • Cutting board
  • Digital thermometer
  • Kitchen fork
  • Tongs
  • Knife
  • Serving platters and/or storage containers
  • Slotted spatula
  • Spoon


1. Mise en Place

  • Preheat oven to 350˚.
  • Measure and prep all ingredients.
  • Dust meat with pan searing flour; pat off excess.

2. Cook

  • Heat oil in braising pan until oil faintly smokes; add meat, being careful not to overcrowd pan.
  • Turn over when meat changes color one-quarter of way up and seared side has browned. Sear all sides until uniformly browned; remove from pan. Set aside.
  • Remove excess drippings, leaving about 1 Tbsp in pan.
  • Reduce heat to MED; add veggies. Cook, stirring.
  • Stir in liquids; cook until reduced by about one-third.
  • Return meat to pan (it should be half-covered by the liquid).
  • Bring liquid to 180˚ simmer; check by using thermometer.
  • Cover; place in oven (or cook on stovetop). Cook per recipe instructions.

3. Finish

  • If using oven, transfer pan to stovetop when meat is done; transfer meat to serving platter.
  • Reduce liquids to desired consistency.