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Chilly weather is the perfect setting for warm, comforting food. Braised meats are meltingly tender with a rich, flavorful sauce.

Here’s how to achieve braising perfection in four basic steps.

Sear - Searing adds a layer of flavor by caramelizing the proteins and sugars. Make sure the meat is very dry before cooking and don't overcrowd the pan!
Good news for the penny-pinchers: It’s best to use a tougher, cheaper cut of meat. The connective tissue breaks down into gelatin to create a thick, rich sauce.
Meat searing in braiser
Saute - Vegetables add sweetness and thicken the sauce. Cut into even pieces and saute until nicely caramelized, but not scorched.
Go traditional with a mirepoix of carrots, onion and celery. Or broaden your horizons with leeks, peppers or parsnips. The flavor profile is up to you.
sauteed vegetables
Deglazed - After the vegetables are browned, a delicious crust of concentrated flavor, called fond, will remain in the pan. Add wine to deglaze the pan, and scrape with a wooden spoon.
For a sauce that packs a flavor punch, be sure to scrape up all the fond. Which should be easy, since the enamel interior readily releases cooked-on foods. (This also makes clean-up a breeze!)
Deglazing braiser of vegetables
Braise - Reduce the liquid and return the meat to the braiser. Cover with the lid, put it in the oven, and leave it to cook low and slow.
Let time do all the work of tenderizing the meat and thickening the sauce. The goal of braising is a dish that can be eaten with just a fork – no knife needed for cutting, and no spoon needed for a thin broth.
Simmering meat in braiser
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The Le Creuset Braiser is uniquely designed for maximum performance, transforming tough cuts of meat and hearty vegetables into tender, flavorful dishes.