Turn Up the Heat with Slow Cooking

The Art of Braising

The art of braising is a beautiful thing. It coaxes flavour out of ingredients, tenderizes protein, and infuses deep, rich tones into the finishing sauce. Once the braising liquid is prepared, the magic happens largely unattended – in low-and-slow moist heat. Once prepared, a braised dish is easy on the pickup.

The payoff is huge. Diners longing for comfort food see value in slow-cooked meals. “Slow-cooked” demonstrates a chef’s tender care. Indeed, well-executed braised dishes satisfy with fork-tender food and lush flavours.

Braising is a traditional method of first browning, then simmering food in liquid at low heat for a long time, and then extracting a sauce from the liquid. Classic braising liquids are water, stock, and/or wine. Classic braised dishes include pot roast or short ribs, perhaps served with mashed potatoes.

Menu distinction comes from tapping into the appeal of braised foods but offering it in revved-up, exciting ways.

Inspiration

Our team of chefs took this classic technique and applied it to a wide variety of dishes that not only maximize the glories of a braise, but also stand out from the classic standbys.

"Braised dishes offer rich, complex flavours," adds Aliza Katz, senior corporate chef at Kraft Foodservice. "As a chef, braising gives you the opportunity to draw out the best of ingredients and, for diners, it reminds them of old-fashioned home cooking."

Behind the Recipes

BBQ Brisket Pizza

The BBQ Brisket Pizza offers diners the awesome flavour and tenderness of a braise – packaged in the ever-popular pizza. For this recipe, our Kraft chefs relied on Bull's-Eye Bold Original Barbecue Sauce as the base for both the braising liquid and the finishing sauce on the pizza.

“The barbecue sauce works really well with the charred flavour of the crust and the smoky taste of the gouda,” says Barry Miles, executive corporate chef at Kraft Foodservice. The meat is tossed in the barbecue sauce, giving it a delicious, caramelized taste.

Whole Braised Red Snapper

This dish capitalizes on how braising seals in moisture, but the recipe cuts down on the cooking time as the fish doesn't need to be tenderized. The flavours of the braising liquid are kept light and fresh so that they don't overpower the delicate fish, and the Kraft Zesty Italian Dressing brightens the dish's profile.

Braised Stuffed Flank Steak

The Braised Stuffed Flank Steak packs a double punch. The cornbread-sausage stuffing is moistened with Kraft Signature Roasted Red Pepper with Parmesan Dressing. The dressing adds a bright, fresh nuance to the stuffing and keeps it very moist.

The other hit of character in this dish comes from the braising liquid: a combination of beef broth, tomatoes and their juice, and Bull's-Eye Bold Original Barbecue Sauce. The braising liquid injects more zest into the meat.

“Then we reduce it down and season it for a rich finishing sauce,” says Chef Katz.

Braised Lamb Shanks

With its unique braising ingredients of dark beer and Maxwell House Coffee, the Braised Lamb Shank delivers rustic flavours. Once the lamb shank is braised, our chefs build a complex sauce by adding Dijon mustard and brown sugar to create a powerhouse comfort-food dish with big, earthy aromas.

BBQ Pork Polenta "Sopes" with Chipotle Salsa

Bull's-Eye Bold Original Barbecue Sauce spices up fork-tender braised pork shoulder in this recipe. Tang is added with red onions pickled in Kraft Zesty Italian Dressing, white vinegar, and sugar, as well as a finishing touch of "queso fresco" atop the pork. "The sweetness and boldness of the sauce is balanced by the tang of the onions and cheese," says Chef Miles. "It all works really well together".

Your Braising Shopping List Guide

Adding braised items to your repertoire also eases the stress on a busy line. "When you're thinking about a menu, you should have a selection of pre-done dishes, so consider including one or two items that are braised," says Chef Katz. "They can make life on the line a little easier."

Meats:	Braising Liquids for Meats:	Herbs and Spices for Meats:
Beef or pork ribs Beef, lamb, or veal shanks Brisket Chuck Pork butt Pork shoulder Pot roast Short ribs	Barbecue sauce Beef, chicken, or veal stock Brewed coffee Citrus juice Dijon mustard Red wine Tomato or vegetable juice Water	Ancho chile Chipotle Coriander Cumin Oregano Paprika Parsley Rosemary Thyme
Seafood:	Braising Liquids for Seafood:	Herbs and Spices for Seafood:
Fish, such as red snapper and salmon Shellfish, such as lobster and mussels	Clam juice Dijon mustard Fish or vegetable stock Vinaigrette White wine	Basil Cilantro Dill Mint Oregano Parsley Saffron