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Braising and stewing are slow-cooking methods that use liquids to keep the meat moist. They are excellent ways of using cheaper cuts of meat. Stewed meat is cut into smaller pieces and completely covered with liquid, while braise meat is cooked with less liquid in slices or as a whole joint.
- Cover the meat pieces with water, stock, wine, or another liquid. For a joint, add liquid one-third of the way up the meat.
- During the cooking, check that the meat is not drying out and top up the pan with more liquid if necessary.
- Add herbs, spices, and diced vegetables about 45 minutes before the end of the cooking so they will remain firm.
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