Low, slow, moist heat that turns tough, cheap cuts tender, in the oven, on the stove, or in a slow or pressure cooker.
Why low and slow
Hard-working muscles (shoulder, chuck, brisket, shanks, short ribs, thighs) are full of connective tissue (collagen) that makes them chewy when cooked quickly. Held around a gentle simmer for a few hours, collagen melts into gelatin: the meat turns tender and the liquid turns silky.
That's why braises go far past the usual doneness temperatures: tough cuts are ready when they're fork-tender, around 195–205°F (90–96°C), not at 145°F (63°C). They're safe long before that.
Braise or stew
A braise is large pieces (a pot roast, short ribs, chicken thighs) partly covered by liquid. A stew is smaller, even chunks fully covered. The method is the same.
How to braise
- Pat the meat dry, season it well, and brown it in batches in a heavy pot (a Dutch oven is ideal). Browning builds most of the flavor; don't crowd the pot.
- Take the meat out, then soften onions, carrots, celery and garlic in the fat. Stir in tomato paste or spices for a minute.
- Add liquid (stock, wine, beer, tomatoes) and scrape up the browned bits. For a braise, add enough to come about halfway up the meat; for a stew, just cover it.
- Return the meat, bring to a simmer, cover, and cook gently: in a 300–325°F (150–160°C) oven, or on the stovetop at the lowest simmer. The oven heats more evenly and won't scorch the bottom.
- Cook until a fork slides in and twists easily, usually 2–4 hours depending on the cut and size.
- Skim off the fat, and simmer the liquid uncovered to thicken it if needed. Braises taste even better the next day.
Slow cookers and pressure cookers
Slow cooker
- Time:
- Low 8–10 hours, high 4–6 hours
- Tips:
- Brown the meat in a pan first for flavor. Use less liquid than on the stove: nothing evaporates. Don't start with frozen meat, which lingers too long in the danger zone.
Pressure cooker (Instant Pot)
- Time:
- About a third of the stovetop time
- Tips:
- Brown on the sauté setting first. Needs a minimum amount of thin liquid to come to pressure; check the manual. Let pressure release naturally for meat, so it stays tender.
Oven (Dutch oven)
- Time:
- 2–4 hours at 300–325°F (150–160°C)
- Tips:
- The most even heat and the best browning on top. Lid on, or slightly ajar to reduce the liquid.
| Appliance | Time | Tips |
|---|---|---|
| Slow cooker | Low 8–10 hours, high 4–6 hours | Brown the meat in a pan first for flavor. Use less liquid than on the stove: nothing evaporates. Don't start with frozen meat, which lingers too long in the danger zone. |
| Pressure cooker (Instant Pot) | About a third of the stovetop time | Brown on the sauté setting first. Needs a minimum amount of thin liquid to come to pressure; check the manual. Let pressure release naturally for meat, so it stays tender. |
| Oven (Dutch oven) | 2–4 hours at 300–325°F (150–160°C) | The most even heat and the best browning on top. Lid on, or slightly ajar to reduce the liquid. |