Home Cooking

Braising

Stovetop braising

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 8

Stovetop braising

aeranis | Dec 24, 2009 06:48 PM

Well, I'm just about out of ideas. I've pretty much mastered getting meat tender in the oven or smoker, from turkey to brisket to pork loins. But when it comes to stovetop braising, I somehow manage to always mess it up. Whether it's a stew, like a bourguignonne, or meat braised in its own broth, I can never achieve the level of tenderness as in the oven. I'm always sure to tightly cover my pan, and rarely open it to check on it. Also, I have electric burners which are in good condition.

Do any of you have experience with this? What am I doing wrong? Is it simply the nature of stovetop braising, or am I using the wrong gear?

Want to stay up to date with this post?

Recommended From Chowhound