How to Braise More Gently in the Oven | America's Test Kitchen (2025)

100 Techniques

Ditch the stovetop.This low-and-slow method works best in the oven.

How to Braise More Gently in the Oven | America's Test Kitchen (1)By

Published Sept. 30, 2023.

How to Braise More Gently in the Oven | America's Test Kitchen (2)

This is Technique #32 from our 100 Techniques Every Home Cook Can Master.

Each technique is broken into three sections: why it works, key steps, and recipes that use it. Learn these recipe building blocks and you'll be set up for a lifetime of cooking success.

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  • • Why This Technique Works
  • • Step-by-Step Photos
  • • Recipes That Use This Technique

Braising generally involves browning food first, and then cooking it in some type of liquid to finish. Cooking techniques such as sautéing, roasting, and frying, which create flavor by applying high heat to proteins and sugar to change them, require frequent monitoring to manage that high heat so it doesn’t burn or dry out the food.

Braising, though, relies on low heat, which allows the cook to leave the dish alone while it gets better and better.

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Low and Slow Works Best

Braises can be fast, as for vegetables, or slow, as we show here with meat. Sometimes you can skip an initial searing step. But all braises involve gentle cooking in liquid, and maintaining the liquid below boiling ensures that the temperature can’t possibly go above 212 degrees.

This makes braising an especially effective technique for cooking meat, because longer cooking at a lower temperature coaxes collagen—the main protein that makes up the connective tissue surrounding meat’s muscle fibers—to melt into gelatin, which lubricates the muscle fibers and results in a soft, tender final texture.

It’s a common misconception that braised meat is so tender because of all that liquid it cooks in; it’s really this collagen breakdown that should get the credit.

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Opt For Oven-Braising

Most braises do better in the oven than on the stovetop (with a few exceptions, like quick vegetable or seafood braises). The reason oven braises work so well is that even heat from all sides surrounds the pot, leading to gentle, even cooking and a flavorful liquid that becomes the sauce.

The heat of a stovetop burner, on the other hand, is too focused. With stovetop braising, the heat concentrates on the bottom of the pot and can easily overheat the starch in the liquid, which breaks down its thickening properties and thus results in a thinner sauce.

For the best braising, you’ll want a sturdy, roomy pot with a tight-fitting lid. We often turn to an enameled cast-iron Dutch oven as our preferred vessel because they retain heat well, are easy to clean, and transfer easily from stovetop to oven. Depending on the recipe, a stainless steel skillet is also a good choice.

Step by Step: How to Braise Meat

Now that you know the science behind braising, follow these steps to achieve the tender, fall-off-the-bone meat.

Step 1: Trim the Meat

Trim meat of excess fat, reserving trimmings if recipe directs.

Step 2: Brown the Meat

Brown meat in braising vessel on stovetop or in roasting pan in oven, depending on quantity of meat.

Step 3: Cook Your Aromatics and Simmer

Cook aromatics in oil in braising vessel until softened. Add braising liquid and bring to simmer on stovetop.

Step 4: Add Your Meat and Cover

Add meat to braising vessel, cover, and transfer to oven.

Step 5: Remove Meat and Strain

At end of braising time, remove meat from pot and strain braising liquid through fine-mesh strainer into fat separator. Let settle for 5 minutes, if recipe directs.

Step 5: Reduce Braising Liquid and Serve

Return defatted braising liquid to braising vessel and simmer to reduce to desired consistency. Serve as sauce with braised meat.

Watch Cook's Illustrated's Steve Dunn demonstrate many of the principles of this oven-braising technique.

Recipes That Use This Technique

Want to put your newfound knowledge of braising to use? Try it with these recipes.

RecipePomegranate-Braised Beef Short Ribs with Prunes and SesameMeltingly tender classic braised short ribs take a trip to the Mediterranean with this spin that features a warm-spiced sweet-but-tart sauce made with pomegranate juice and prunes.Get the Recipe
RecipeRed Wine-Braised Pork ChopsTo get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.Get the Recipe
RecipeBraised Chicken Thighs with Lemon, Spices, and Torn BasilOur tried-and-true method for braised chicken thighs is a fan favorite. Here's a new way to enjoy them.Get the Recipe
RecipeBraised Pork MarbellaWe update a classic recipe by swapping rich pork for the chicken.Get the Recipe
RecipeBraised Lamb Shoulder Chops with Tomatoes and Red WineThese cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.Get the Recipe

Ready to learn another technique? Choose from our list of 100 Techniques Every Home Cook Can Master.

How to Braise More Gently in the Oven | America's Test Kitchen (2025)

FAQs

How to Braise More Gently in the Oven | America's Test Kitchen? ›

Low and Slow Works Best

What is the best oven setting for braising? ›

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).

What are the most common mistakes in braising? ›

Top Braising Mistakes: Too high heat or too lean meat — both of these no-no's will cause a braised dish to dry out. When the heat in the oven or stovetop is too high, the cooking liquid boils, which toughens the proteins in the meat.

Why is my braised meat not tender? ›

To keep meat tender yet safe during braising, you must maintain an important balance. Cooking temperatures must be high enough to kill microorganisms, yet not so high that the meat toughens. Use a thermometer to check the temperature of the surrounding stock and keep it at a simmer of 180 F/82 C-190 °F/88 °C.

What are the 4 steps in braising technique culinary fundamentals? ›

There are four basic steps to braising: browning the meat, deglazing the pan, slow cooking, and finishing.

Should you braise with lid on or off? ›

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Does meat get more tender the longer you braise it? ›

The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables.

What temperature do you braise meat at? ›

Once you've browned your meat, and added your aromatics, and liquid, all you need to do is cover the pot with a tightly-fitting lid and cook it in the oven at a low temperature—aim for a steady 300-325°F.

How long is too long to braise? ›

The liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.

What is the French braising technique? ›

Braising (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).

What are the basic rules of braising? ›

Five rules for beautiful braising
  • Always brown the meat. Otherwise, it will have a pale, unappetizing color. ...
  • Keep it at a simmer. Patience is a key element in the art of braising. ...
  • Leave it covered. ...
  • Let it rest. ...
  • Thicken sparingly.
Mar 2, 2009

What is the best method of braising? ›

Braising is one of the easiest techniques and the recipes are wonderfully forgiving. It's basically this: brown meat in a pan, add some liquid and seasonings, put a cover on top and slow-cook the dish on the cook top or in the oven until it's tender. Really, that's all there is to it.

What type of heat is used for braising? ›

There are four main types of brazing heating methods: torch or manual brazing, induction brazing, resistance brazing, and vacuum brazing. The heating method most commonly used in brazing a single assembly is the hand held torch, therefore most of this guide will focus on manual brazing practices and principles.

How do you braise at 350? ›

Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious.

Can you braise at 400 degrees? ›

Lower the heat and simmer, covered, until the food is cooked through and falling off the bone (or fork) tender. You can also cover the pot once it boils and place it in a hot oven (about 400F.). Either way, it's important to check the pan periodically to make sure your braising liquid hasn't cooked away.

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