Braised Chuck Roast with Pepper Sauce

Beef 101: Braising

Want comfort food? Try braising! Braising is a combination of cooking methods that uses both moist and dry heat. Usually, beef is seared at a high temperature to attain a caramelized crust (dry heat), then finished in a covered pot with a liquid at a lower temperature (moist heat). Chef Michael Ollier shares his best braising tips below.

Want to try it? Here are a few of our favorite recipes:

Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.