Braising is what cast iron was made for, and it is a super simple way to make a low-cost cut of meat deliciously tender. Here is how to get it right.
What braising means
Braising means cooking something partly submerged in liquid, slowly, with a lid on. That is different from stewing, where the meat is fully covered, and from roasting, where there is no liquid at all.
The part of the meat under the liquid cooks gently and breaks down, while the part above sits in trapped steam and takes on colour. You get the texture of a stew and some of the character of a roast in the same dish.
Connective tissue in hard-working cuts such as shin, shoulder and cheek is collagen. Held at a low temperature for a long time, it converts to gelatine, which is what makes a good braise feel rich.
Choosing the right size
Too large a pan and the liquid spreads thin and evaporates, leaving the dish dry. Too small and there is no room for the liquid to move, so the top of the meat never gets the steam.
As a guide, you want the meat to sit in roughly one layer with the liquid coming between halfway and two-thirds of the way up it. The 20cm casserole suits one or two portions and side dishes. The 26cm is the size that handles most family braises and is a kitchen staple. The 28cm shallow casserole is the right choice for whole joints and anything wide and flat, because the extra surface area gives you a better sear and more of the meat sits above the liquid.
The lids on our cast iron are designed to catch rising steam and return it to the dish rather than letting it escape, which keeps all that moisture trapped inside.
Never skip the sear
Browning the meat before the liquid goes in is where most of the flavour comes from. Cast iron is better at it than almost anything else because it holds temperature when cold meat hits the surface, rather than dropping in temperature and leaving the meat to steam. You don’t need to get out a separate pan either, as cast iron can go straight from the hob into the oven.
Get the pan properly hot over a medium heat first, give it a few minutes rather than rushing it, and add a little oil. Dry the meat thoroughly on kitchen paper, because wet meat steams rather than browns. Work in batches with plenty of empty space in the pan to allow for a good sear.
Do not move the meat around. Let it sit until it releases cleanly, then turn. When everything is browned, take it out, soften your onions, other vegetables and aromatics in the same pan, then deglaze with wine, stock or beer. That releases all the caramelised flavour from the bottom of the pan into your sauce.
How much liquid, and what kind
Aim for between a third and two-thirds of the way up the meat. Any more and you are making a stew; any less and the exposed surfaces will dry before the submerged part is tender.
Stock is the default. Wine, beer, cider and tinned tomatoes all work, usually alongside stock rather than instead of it. A dark beer in a beef braise gives the depth that our beef and Guinness stew is built on. Red wine suits beef and lamb; cider suits pork.
Season the liquid lightly at this stage rather than fully. It is going to reduce for hours, and salt concentrates as it goes.
Hob or oven
A hob heats from below only, so the base is always hotter than the rest and you have to stir to stop it catching. An oven surrounds the pan, which gives you an even, gentle heat and means you can leave it alone.
150°C is a good place to start for a low and slow cook. 160°C will get results faster, but at the expense of tenderness. You can adjust the temperature based on how long you can leave it in the oven.
Bring the pan to a simmer on the hob before it goes in the oven. Putting a cold pan into a hot oven adds time and can also shock and crack the enamel. For more on keeping the enamel in good condition, see our guide on how to look after enamelled cast iron.
Finishing and resting
If the sauce is thinner than you want, lift the meat out, put the casserole back on the hob and reduce the liquid uncovered. Cast iron is ideal for this because it holds a steady simmer without hot spots.
Taste and adjust the seasoning now, not earlier. Something acidic lifts a long braise noticeably, so a splash of vinegar or a squeeze of lemon at the end is worth trying before you reach for more salt.
Most braises are better the next day. Cool, refrigerate overnight in the same dish, lift off any set fat and reheat gently. Let the pan come up to room temperature before it goes back on the heat rather than taking it from the fridge to a hot hob.
Our favourite winter braise recipes
These are some of our favourite slow braise recipes to try out this winter.
Slow-roasted pork shoulder and herbed leg of lamb also work well in a shallow casserole dish rather than a deep one.
What you will need
To get started, browse our cast iron cookware range or take a look at our casseroles to find the right size option for your kitchen. Read our guide on how to look after enamelled cast iron to keep your dish in great condition for years to come.