Braising is a cooking method by which meat or vegetables are first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time. By slow roasting, the flavor develops and proteins are tenderized.  Braising can be done on stovetop or in the oven. A key element to successful braising is using a tight-fitting lid which helps prevent the liquid from evaporating and produces juicy results.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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