If You Want To Braise Meat Perfectly Every Time, You Need To Follow This Simple Rule - Tasting Table

"The amazing thing that sets it apart is how braising completely transforms different cuts of meat. In goes tough, chewy brisket or pork shoulder, and out comes something lusciously tender and juicy. That transformation is a result of using liquid as a cooking medium, which allows meat to slowly rise in temperature without overcooking, while also creating a moist environment that helps retain juices that might otherwise be lost through higher-heat cooking styles."

"Braising works using the same principles as making a stew. So, the second you completely cover your meat with too much liquid - a common braising mistake - that's essentially what you're making instead. That said, what makes braising special is that part of the meat is still exposed to higher, more direct heat - even while it's surrounded by liquid. The rich, unique flavor you get from a braise comes from this best-of-both-worlds combination of cooking styles."

Braising uses liquid to slowly raise meat temperature and create a moist environment that transforms tough cuts into tender, juicy results. Use enough liquid to cover only ½ to ¾ of the meat to avoid turning the dish into a stew. Leaving part of the meat exposed allows higher, direct heat to brown the surface via the Maillard reaction while the submerged portion tenderizes. Long cooking time concentrates flavors and melts collagen into gelatin, enriching the sauce. The braising liquid reduces into a rich, silky sauce that absorbs flavors from vegetables and aromatics and complements the meat.

Read at Tasting Table