The Detroit News. We live in an age of increasing time demands and shrinking leisure. Our time-starved schedules carry over to the kitchen. Few Americans would complain about the new, shortened cooking times.
Braising is well suited to inexpensive, flavorful cuts of meat, like brisket and pot roast.
In the days before gas and electricity, meat would be cooked in a Dutch oven on the fire, with more glowing coals shoveled into the hollow of the cover. The theory of braising is simple. The meat is browned on all sides in hot fat to seal in the juices, then cooked in a sealed pan with aromatic vegetables and a flavorful liquid like wine or beer. Use a pan just large enough to hold the roast. The lid should be tight-fitting to confine the steam, or the meat can be tented with foil to keep it moist.