Braising in the oven ensures tender consistencies and incomparable flavours.
The slow cooking process produces real delicacies. Discover how easy it is to prepare delicious braised dishes and which ingredients provide a special flavour experience.
Whether you're cooking fruity stuffed peppers, classic goulash or juicy roulades in the oven - you can look forward to rich flavours and a tender consistency. Braising is a cooking method in which you sear food and then cook it slowly over low heat.
During the long cooking time, the structures of the food change: Tough tendons and connective tissue are transformed into soft gelatine, the cell structures of vegetables break down and make them soft and digestible. This is accompanied by roasted aromas and an intense flavour.
Tip: Braising also works on the hob. Ideally, you should use a casserole with high sides. Keep the temperature at a low level and top up with liquid if necessary.
Brown, put in the oven, lean back - braising in the oven is easy. And the method offers further advantages:
The BORA X BO makes gentle cooking particularly easy.
To braise in the oven, you need a roasting pan or an ovenproof casserole, meat, fish or vegetables - and ingredients like these:
Depending on the type of meat, cook in the oven at a low heat of around 150 degrees and a core temperature of around 80 degrees. Allow around one hour cooking time per kilogramme of meat.
Whether it's a Sunday roast or a festive meal: Stews make the gourmet's heart beat faster. How to prepare the delicacy:
That depends: With circulating air, the air circulates around the roasting pan or casserole. This shortens the cooking time and helps to reduce sauces, for example. Top/bottom heat requires a slightly higher temperature and cooks more gently.
As a rule, you cook in the oven with a lid. This ensures that the food cooks evenly and remains tender. If you want a crispy crust, for example for braised meat, remove the lid 20 to 30 minutes before the end of the cooking time.
A braising temperature of around 150 degrees is considered ideal.
Long cooking times are the be-all and end-all when braising in the oven, but you shouldn't overdo it. If meat is braised for too long, it can dry out. It is best to stick to the specified cooking time.
Roasters are specially designed for braising in the oven and can also be used on the hob. They tend to be shallow and are ideal for large pieces of meat. Casseroles have a higher rim and are suitable for stews with a lot of liquid, for example for braising goulash in the oven.
Time, liquid and a low temperature - braising in the oven is practically effortless.
Long-fibre, connective tissue-rich meat such as shoulder, neck or leg is best suited for braising. Long cooking times ensure a tender consistency.
For perfect results, braise at a moderate temperature and with a constant amount of liquid: the meat should remain two-thirds covered.
Braising in the oven is practically unattended and particularly even. On the hob, the heat distribution is sometimes less even, which can slightly increase the cooking time.
