Braising

Braising correctly takes patience, practice and having a knack for it doesn't hurt. No matter what you are going to braise be it chicken, beef, veal, lamb, goat the principles are all the same.

What you need;
a heavy bottomed pot, cast iron works great as does stainless steel and enamel coated cast iron.
wooden spoon, tongs
a good low oven (I braise between 275 and 325 degrees)

Ingredients
Lets assume you are using beef
wine, red or white depending on what you are cookin
mire poix - celery, carrots, onions. Additions can be parsnip, parsley root, fennel, garlic, tomato
fresh herbs - thyme, rosemary being 2 of the most common
sea salt or diamond brand kosher salt, black pepper.
stock - it is vital to have a good stock. Try to keep a good chicken stock on hand at all times, it is the most versatile and will not over power any of your braises. The best case scenario for your braise is to have the correct stock available. The better quality your stock the better your braise will be.

Patience - you can't be in a hurry, toss the beef with a little oil and salt and pepper, you can season liberally knowing that your stock has not been seasoned. Brown the beef well in small batches, retrieving it as it is done.  When all the beef has been browned add the mire poix without the celery. Celery will release its water and you will not be able to caramelize your veg. When the veg has been caramelized add the beef back to your pot and deglaze with wine for the first time.

Now this is where it gets technical, on the first deglaze reduce the wine to what I affectionately refer to as goo on the bottom of the pan. At this point you are straddling the line between perfect and burnt. Deglaze the pan a second time and repeat this process, reducing the wine 75%. At this point add your hot stock and bring to a simmer. Adjust your seasoning remembering that the braising liquid will reduce quite a bit.

Take your now simmering braise and put it in the oven, uncovered. Because the braise is uncovered you will have to check it every 1/2 hour, turning and stirring it as needed. Once the braise is tender, anywhere from 2 to 6 hours remove it from the oven and allow it to cool. Let the braise rest for 24 to 48 hours before you use it. Take all the mirepoix out of your braise, these veggies have nothing left to give as all there flavour and goodness is in your braise. When you reheat your braise reduce the braising liquid to 1 create a sauce and 2 to intensify flavour. You have to be careful and aware during this step because you can still burn and ruin your braise. Once you have reduced your braising liquid and reheated your braise adjust your seasoning and finish it with a knob of butter to add yet more flavour.