Simmering pre-prepared ingredients in seasoned broth over low or very low heat for 40 minutes or more is called stewing.
Suitable for ingredients with a firm texture that are not easily cooked through or tenderized, primarily meats.
Key Tips
The key to braised dishes lies in controlling the amount of liquid.
Step 1: Be sure to control the amount of liquid from the start—too much will dilute the flavor, while too little may cause the pot to dry out. Sometimes even the lowest setting on a home stove is still too high for certain braised dishes, so you'll need to prevent the liquid from evaporating before the food is fully cooked, such as by raising the pot off the burner or leaving the lid slightly ajar.
Step 2: Most braised dishes do not require reducing the sauce, but there are exceptions—for example, red-braised pork, despite having the word "braise" in its name, is actually a stewed dish; once its sauce is thickened, the flavor becomes so irresistible that you simply cannot stop eating.
Example: Braised Pork Belly (Hong Shao Rou)
Beef Brisket Braised with Tomatoes
