2175 The Braising of Red Meats

Of all the various methods of preparation, braisings are the most costly and difficult to produce. Only by long experience and careful attention to detail can a cook expect to become familiar with its problems. In addition to the care required in preparation and the quality of the meat, which are of equal importance in braising as in any other method of cooking, it is essential to have first quality liquids and properly prepared vegetables and herbs.