The Glazing of Braised Meats

If the braised meat is to be presented whole it is essential that it be glazed, but this is not necessary if the joint is going to be cut. The joint for glazing should be removed when just cooked, placed on a tray in a warm oven and basted again and again with a little of its braising liquor; because of the gelatinous nature of this liquid it sticks to the meat and is then reduced by the heat of the oven to a thin shiny glaze. When ready, the joint should be placed on the serving dish and kept covered until served.