What is brown braising?

Brown braising is a cooking technique that involves searing meat at a high temperature to develop a rich, brown crust, followed by slow cooking in a small amount of liquid. This method enhances the flavor and tenderness of the meat, as the initial browning creates a depth of flavor through the Maillard reaction. After searing, the meat is typically cooked in a covered pot with aromatic vegetables, herbs, and broth or wine, allowing it to simmer gently until it becomes fork-tender. The result is a savory dish with a complex flavor profile and a rich sauce.