What Is Brazing in Cooking?

Brazing (sometimes spelled braising) is a method of cooking used particularly for tough meats. The method involves utilizing both dry heat and cooking in liquid in order to tenderize, thoroughly cook and flavor the food.

What It Does
Braising is a good method to cook inexpensive and tough cuts of meat while still allowing for a great deal of flavor. The act of braising breaks down the connective tissues that make meats chewy and tough--like ligaments and blood vessels. It also helps to insure that thick cuts of meat are fully cooked while still retaining tenderness.

What Can be Braised?
Any cut of meat can be braised, but it is used most commonly for short ribs, blade steaks, roasts, briskets and pork shoulder. Ox tail, tongue and cheek are also best prepared by braising. Meats aren't the only foods that can be braised, however. Cabbages, potatoes and many other vegetables are also very tasty when prepared this way.

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Word Magic:

braised Adjective
estofado; Synonyms: stewed; Cooked by browning in fat and then simmering in a closed container.

braise Verb
estofar, cocinar a fuego lento y con la cazuela tapada, dorar a fuego lento, estofar con la cazuela tapada; Synonyms: stew, jug, stew in a covered pot; Cook in liquid.

Braise beef.

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RAE:

brasear.

(Del fr. braiser).

1. tr. Asar ciertos alimentos directamente sobre la brasa.
2. tr. Guisar un alimento en su propio jugo, a fuego lento.