Braising is a slow-cooking technique that delivers rich taste and tender, succulent meats. The meat is first seared in oil and then simmered slowly at a low temperature while partially covered with liquid, usually beef or chicken stock. The use of bone broth or stock increases the nutrient density by providing an array of additional minerals.
Braising is best done in a crock pot, pressure cooker or Dutch oven. We use our ceramic cast iron dutch oven.
In today’s video we braise a boneless leg of lamb and roast some vegetables to accompany the meat.
The juices that result from braising meat make the perfect base for a delicious pan sauce which can be enjoyed as a reduction or thickened to create a creamy sauce. To thicken a sauce without using flour or corn starch we use almond butter.Share