Integral Sauces Made from Braised Meats

Meat is braised by slow cooking in a small amount of liquid. The main difference between braising and poaching is that braising is accomplished in a minimum amount of liquid, whereas poaching requires a relatively large amount, enough to cover the meat completely. Usually herbs and aromatic vegetables are braised along with the meat for extra flavor and complexity. As meat cooks, it releases juices into the surrounding liquid, which becomes intensely concentrated and flavorful. If the braising has been done carefully, little if anything needs to be done to improve the flavor and consistency of the braising liquid.