The pleasure of braising comes from different sources, and in its inimitable results.

Braising - cooking slowly in liquid - renders the fat.

Then came the searing in olive oil, the braising and the marinating.

Pressure cooking can be used to quickly simulate the effects of long braising or simmering.

A lean, hard, grilled pork chop could have used some of that slow braising.

It is a pity that an overly long braising left a big lamb shank dry.

This braising is a laborious process that the artist likens to knitting.

Simple steaming, quick sautes and gentle, light braising are the best techniques, at least for the ingredients.

Braising, unlike sautéing or baking, does not require precise skills, just good ingredients and time.

The inexpensive neck and shoulder have plenty of flavor and respond well to long, slow braising.

I call it the Monster of Braising.

Braising can also be much simpler.

Tobacco was used in the braising, imparting a quality for which the adjective smoky is not only inevitable but apt.

They had failed to fry him, but at least they had given him a quick braising.

Braising: Braised dishes are commonly made using woks.

Braising is useful when reducing sauces.

Older game will be tough if you cook it in this way and needs slow braising, pot roasting or stewing to become tender.

However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature.

Braising: Daniel Boulud is writing a book on it and has made the perfect pot.

Careful braising makes for moist, meltingly tender rabbit that soaks up its sauce like a sponge.

"Braising is an art," he said.

Braising can take a tough piece of meat and render it buttery, soft, with a glaze of its natural juices.

It is sturdy, sinewy meat, which can be rendered succulent and meltingly tender with long, slow braising.

He said careful marinating and saucing and long slow braising can perform magic on meat, though it is no less time-consuming.

You could say they were braised, but the effect was not quite that.

Cover and braise over high heat for about 15 minutes.

It's difficult to imagine how something braised can become so dry.

Which is how I came to the version braised over the stove.

Reduce the heat to 250 degrees and braise for 45 minutes.

The meat had been braised six hours and fell from the bones.

Cover the pot and braise in the oven for 40 minutes.

Leeks braised in red wine is a good place to start.

After all, it's just fish braised in a clay pot.

But in much of the rest of the world, they have been braised more often than not.

It took two days to braise a joint large enough to satisfy the men at her table.

Another week, it was this pork braised in milk and cream.

Not to mention the fact that, to braise, you don't have to go outside.

Serve warm with short ribs braised in dark beer, above.

"We take out the bones and braise the legs," he says.

I do this in a heavy casserole since the meat will be braised.

Let tomatoes braise gently for 20 minutes, until just tender.

Next, you must decide whether to braise on the stove or in the oven.

They are often used in stir frying or braised like asparagus.

Braise for 5 to 7 minutes, or until tender.

Next was chicken braised in red wine with tomatoes and olives.

Braise until the celery root is tender, about 40 minutes.

Braise until just cooked through, 3 to 4 minutes.

Begin by braising the cut-up duck in its own fat.

I buy meat, like chuck or short ribs, and braise it for hours.