How to Brown and Braise Meat

Start by seasoning all sides of the braising meat with the salt and pepper. Add a splash of oil to a Le Creuset braiser then place over medium heat and once the oil just begins to smoke, carefully lay the meat in the vessel leaving space between each pieces. After a few minutes, turn the meat exposing that beautifully browned crispy surface. Continue turning until all sides have been browned. Set the meat aside while sauteing aromatics then add it back before deglazing and adding your braising liquid to submerge the meat about halway up the vessel. Braising a technique that uses both dry and moist heat cooking techniques and the shallow sides of the braiser and wide surface allow that to happen effortlessly.