A braiser is a versatile pan that is excellent for braising meats and vegetables. Braising is a cooking technique that involves browning food in a pan, then simmering it in a small amount of liquid for a long time. This slow cooking method tenderizes tougher cuts of meat and infuses everything with delicious flavor. When choosing what to cook in your braiser, opt for dishes that benefit from braising like pot roasts, short ribs, brisket, chicken thighs, vegetables, stews, and chili.
Meats Perfect for Braising
Tougher, fattier cuts of meat are ideal for braising. The moist heat helps break down the collagen and connective tissue, leaving you with fork-tender meat that pulls apart easily. Here are some of the best meats to braise:
- Beef chuck roast – This affordable cut becomes meltingly tender after low and slow braising. Try classic pot roast or beef bourguignon.
- Beef short ribs – Braising renders all the fat and collagen into succulent, fall-off-the-bone ribs.
- Beef brisket – Turn brisket into a mouthwatering Texas-style barbecued brisket by braising then smoking it.
- Pork shoulder – Pork shoulder has a good fat cap that keeps it moist while braising.
- Lamb shanks – Braising is magic on lamb shanks, transforming them into a rich, flavorful stew.
- Chicken thighs – Chicken thighs stay juicier than chicken breasts during braising.
Though leaner cuts like sirloin can be braised, it’s not necessary. The best cuts for braising have marbling and connective tissue that benefit from moist heat.
Vegetables to Braise
Though braising is known for tenderizing meats, it also brings out the sweetness in vegetables. Vegetables suited to braising include:
- Carrots
- Celery
- Onions
- Potatoes
- Turnips
- Parsnips
- Rutabagas
- Radishes
- Sweet potatoes
- Winter squash like butternut squash
- Cabbage
- Brussels sprouts
- Tomatoes
- Eggplant
- Mushrooms
The moist heat softens vegetables and concentrates their flavor. Try braising a medley of root vegetables, mushrooms, or a cabbage wedge for delicious side dishes.
Best Stews and Chilis for Braising
Your braiser is perfect for simmering stews, chilis, and soups. The wide surface helps evaporate liquid to concentrate flavors. Consider braising these stews and chilis:
- Beef stew
- Chicken stew
- Lamb or veal stew
- Osso buco (cross-cut veal shanks)
- Corned beef and cabbage
- Pork or chicken chili
- Beef chili
- Vegetable chili
- Minestrone soup
- Beef bourguignon
- Coq au vin (chicken braised in wine)
- Pot roast stew
The possibilities are endless for delicious braised stews and soups. Using your braiser makes it easy to create fabulous flavors with little effort.
Tips for Braising
Follow these tips to maximize flavor and tenderness when braising:
- Generously season meat and vegetables with salt and pepper before browning.
- Ensure the pan is very hot before adding meat to brown well.
- Don’t crowd the pan, brown meat in batches if needed.
- Deglaze the pan with broth or wine to pick up browned bits.
- Add enough liquid like broth, wine, or water to come about 1/3 up the ingredients.
- Bring to a simmer then cook at low heat; do not boil.
- Check periodically and add more liquid if evaporating too quickly.
- Braise for 2-3 hours for most cuts to become tender.
- Let stews and pot roasts rest 15 minutes before serving.
Following these guidelines will help you achieve amazing braised dishes with melt-in-your-mouth meat and vegetables.
Best Braiser Pans
Look for a braiser pan that:
- Has a heavy bottom to prevent scorching.
- Is made from materials like enameled cast iron, stainless steel, or heavy non-stick.
- Has a tight fitting lid.
- Has large loop handles for easy lifting.
- Holds around 4-6 quarts.
- Can go from stovetop to oven.
Popular brands of braiser pans include:
| Brand | Details |
|---|---|
| Le Creuset | Enameled cast iron braisers, durable and distribute heat evenly. |
| Staub | Enameled cast iron, moisture-retaining lids. |
| Cuisinart | Affordable stainless steel and non-stick brasiers. |
| Tramontina | inexpensive enameled cast iron. |
| Calphalon | Non-stick and hard-anodized aluminum brasiers. |
Consider what size you need and which material suits your cooking preferences when selecting a braiser.
Cleaning and Care
Caring properly for your braiser will keep it looking and functioning like new. Here are some cleaning tips:
- Hand wash with warm soapy water. Do not clean in dishwasher.
- Clean while still warm; do not let food residue dry on it.
- Use soft sponges/cloths to avoid scratching surfaces.
- Dry promptly and thoroughly after washing.
- Apply light cooking oil periodically to season the pan.
- Ensure lid fits securely after cleaning.
- Cast iron braisers: wash gently, no soap on enameled interior.
Storing your braiser with the lid ajar prevents moisture buildup. With regular use and proper care, your braiser can last decades, becoming a kitchen workhorse for fabulous braised meals.
Conclusion
A braiser opens up a world of recipes perfect for braising. Sear meats before simmering stews, pot roasts, or brisket until meltingly tender. Braise vegetables like carrots, onions, and squash to concentrated sweetness. Cook chili or soups to intensified richness. With a good braiser, inexpensive cuts become succulent meals with little hands-on cooking required. Follow braising tips for maximum flavor and tenderness. Choose a braiser that suits your cooking needs and care for it properly. Soon this versatile pan will become your most reached for for preparing delicious braised delights.