Home›Stews, Braises and Sauced Dishes›Cooking Method›BraisingCulinary TechniqueBraisingMoist-Heat and Combination Cooking MethodsReference and ClassificationVerifiedBraising is a combination cooking technique that pairs dry and moist heat: the main ingredient, often a tougher cut of meat or a dense vegetable, is first seared at high heat to brown its surface, then partially submerged in a flavorful liquid such as stock, wine or beer and cooked slowly in a covered pot at low temperature, on the stovetop or in an oven, until it becomes tender. The technique's name comes from the French word braiser, and the same sear-then-simmer logic underlies dishes across many cuisines, from French daube to Chinese red-braising and American pot roast.FactsBraisingConnectionsIn the Other AtlasesSourcesComments (0)Reader Challenges (0)FactsOrigin RegionWell-attestedItaly 1Equipment NeededWell-attestedOven 2Equipment NeededWell-attestedPot 2BraisingFilter Results15 entriesCuisineAllChinese Cuisine (1)Filipino Cuisine (3)French Cuisine (4)Greek Cuisine (1)Indonesian Cuisine (2)Italian Cuisine (3)Korean Cuisine (1)CourseAllMain Course (15)Dietary SuitabilityAllContains Dairy or Egg (1)Contains Meat or Poultry (15)Main IngredientAllBacon (1)Bay Leaf (1)Beef (5)Brown Sugar (1)Carrot (1)Chicken (1)Egg (1)Fermented Black Beans (1)Garlic (4)Kecap Manis (2)Macaroni (1)Onion (4)Pork (3)Potato (1)Shallot (1)Soy Sauce (1)Star Anise (1)Tomato (1)Veal (4)Dish FamilyAllEast Asian Stews, Braises and Sauced Dishes (2)European Stews, Braises and Sauced Dishes (9)Southeast Asian Stews, Braises and Sauced Dishes (4)Format/TypeAllEast Asian Stews, Braises and Sauced Dishes (2)European Stews, Braises and Sauced Dishes (9)Southeast Asian Stews, Braises and Sauced Dishes (4)Origin RegionAllCentral Java (1)China (1)France (4)Greece (1)Indonesia (1)Italy (3)Philippines (3)South Korea (1)Era (Origin Period)All1500 (1)1864 (1)1867 (1)2021 (1)TraditionAllChristmas Feast Traditions (1)Easter Food Traditions (1)Fermentation (1)Show ResultsBrowseCompareSelect all 15Babi kecapBraisingBeef bourguignonBraisingCacciatoreBraisingCoq au VinBraisingFricandeauBraisingGalbi-jjimBraisingHong Shao RouBraisingHumbaBraisingOsso BucoBraisingOssobucoBraisingPares (food)BraisingPastitsadaBraisingPhilippine asadoBraisingSelat soloBraisingVeal OrloffBraisingConnectionsAssociated WithCoq au Vin, Dishes Well-attested Sauerbraten, Dishes Well-attested Prepares DishesBabi kecap, Dishes Well-attested Source Babi kecap (Wikipedia)Beef bourguignon, Dishes Well-attested Source Beef bourguignon (Wikipedia)tier 3Cacciatore, Dishes Well-attested Source Cacciatore (Wikipedia)Coq au Vin, Dishes Well-attested Source Coq au Vin (Wikipedia)tier 3Fricandeau, Dishes Well-attested Source Fricandeau (source article)Galbi-jjim, Dishes Well-attested Source Galbi-jjim (Wikipedia)Hong Shao Rou, Dishes Well-attested Source Red braised pork belly (Wikipedia)Humba, Dishes Well-attested Source Humba (Wikipedia)Osso Buco, Dishes Well-attested Source Ossobuco (Wikipedia)Ossobuco, Dishes Well-attested Source Ossobuco (Wikipedia)Pares (food), Dishes Well-attested Source Pares (food) (Wikipedia)Pastitsada, Dishes Well-attested Source Pastitsada (Wikipedia)Philippine asado, Dishes Well-attested Source Philippine asado (Wikipedia)Selat solo, Dishes Well-attested Source Selat solo (Wikipedia)Veal Orloff, Dishes Well-attested Source Veal Orloff (Wikipedia)In the Other AtlasesOriginated InItalyAlso in Geography Atlas: where this subject originated.Source Braising (Wikipedia)Sources1. Braising (Wikidata)P495 (country of origin): ItalyQuote, P495 (country of origin): ItalyItalyView the Source2. Cooks Info: BraisingCooks InfoLeadBraising is now usually done in an oven, but it doesnLead, equipment neededpeople were braising long before that in covered pots.View the SourceBraising (Wikipedia)WikipediaLead sectionBraising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer).In Category: Culinary TechniquesIn Group: Braising and Slow Stewing Methods, Lead paragraphBraising (from the French word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk, or beer).View the SourceCoq au Vin (Wikipedia)tier 3WikipediaPrepares Dishes: Coq au Vin, Lead sentenceQuote, Prepares Dishes: Coq au Vin, Lead sentence[kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.View the SourcePares (food) (Wikipedia)Prepares Dishes: Pares (food), Lead sentenceQuote, Prepares Dishes: Pares (food), Lead sentencealso known as beef pares, is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup.View the SourceHumba (Wikipedia)Prepares Dishes: Humba, Lead sentenceQuote, Prepares Dishes: Humba, Lead sentenceHumbà, also spelled hombà, is a Filipino braised pork dish from the Visayas, Philippines.View the SourceOssobuco (Wikipedia)Prepares Dishes: Ossobuco, Lead sentencemilanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth.Prepares Dishes: Osso Buco, Lead sentencemilanese, is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth.View the SourceBeef bourguignon (Wikipedia)tier 3WikipediaPrepares Dishes: Beef bourguignon, Lead sentenceQuote, Prepares Dishes: Beef bourguignon, Lead sentence(UK: , US: ; French: [bœf buʁɡiɲɔ̃]), is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavoredView the SourceRed braised pork belly (Wikipedia)Prepares Dishes: Hong Shao Rou, Lead sentenceQuote, Prepares Dishes: Hong Shao Rou, Lead sentenceRed braised pork belly, or hong shao rou (simplified Chinese: 红烧肉; traditionalView the SourceCacciatore (Wikipedia)Prepares Dishes: Cacciatore, Lead sentenceQuote, Prepares Dishes: Cacciatore, Lead sentenceCacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio allaView the SourcePastitsada (Wikipedia)Prepares Dishes: Pastitsada, Lead sentenceQuote, Prepares Dishes: Pastitsada, Lead sentencePastitsada (παστιτσάδα) is a Greek dish of meat braised in a spicy tomato-based sauce and served over pasta.View the SourceGalbi-jjim (Wikipedia)Prepares Dishes: Galbi-jjim, Lead sentenceQuote, Prepares Dishes: Galbi-jjim, Lead sentenceGalbi-jjim (Korean: 갈비찜; pronounced [kal.bi.t͈ɕim]), or braised short ribs, is a variety of jjim or Korean dish made with galbiView the SourceBabi kecap (Wikipedia)Prepares Dishes: Babi kecap, Lead sentenceQuote, Prepares Dishes: Babi kecap, Lead sentenceBabi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis).View the SourceSelat solo (Wikipedia)Prepares Dishes: Selat solo, Lead sentenceQuote, Prepares Dishes: Selat solo, Lead sentenceIt consists of braised beef tenderloin served in thin watery sauce made from a mixture ofView the SourceVeal Orloff (Wikipedia)Prepares Dishes: Veal Orloff, Lead sentenceQuote, Prepares Dishes: Veal Orloff, Lead sentenceThe dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices,View the SourceFricandeau (source article)Prepares Dishes: Fricandeau, Lead sentenceQuote, Prepares Dishes: Fricandeau, Lead sentenceSlices of veal are studded with bacon and slowly braised.View the SourcePhilippine asado (Wikipedia)Prepares Dishes: Philippine asado, Lead sentenceQuote, Prepares Dishes: Philippine asado, Lead sentencePhilippine asado refers to two different Filipino braised meat dishes.View the SourceComments (0)No comments yet. 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