Braise

Braise: to cook whole or large pieces of poultry, game, fish, meat or vegetables in a small amount of wine, stock or other liquid in a closed pot, usually with a vegetable Mirepoix. Oftentimes, the main ingredient is browned first in fat and then cooked at a low temperature or very slowly on the top of the stove. Braising suits tough Meats and older game, as it produces a mellow, rich sauce.

Braising generally uses portion-sized cuts of meat or larger, including mature fowl or whole fish. The items are usually seared first, and can be laid on a bed of Mirepoix or Matignon. Braising uses relatively little liquid in relation to the main item's volume and takes place in a closed vessel, which can be placed in an oven or on a stovetop. Temperatures generally range between 175°? and 200°F. Cooking time depends on the food.