for your table in praise of braise this simple cooking method achieves outstanding results by laura langston pot roast raising is a simple cooking technique that meals cook slowly in the oven with little pensive cuts of meat and affordable root vegetables into meltingly delicious dishes popular braising mes from the french word braisier of food are seared at high heat before the temperature is lowered and the food is simmered with just a little breaks down the connective tissue in meat and the mouthwatering dish and savory gravy the right meat and bottom round beef; pork and beef ribs; chicken legs and thighs; lamb rib roast; pork shoulder butt; and brisket whole fish like salmon and larger firm-fleshed much shorter than the time needed for meat the right veggies while meat tends to get most of the attention
