Braising
What is Braising?
Braising is a slow, moist-heat cooking method in which food - most often meat - is first seared over high heat to develop colour and flavour on the exterior, then cooked partially submerged in liquid (broth, wine, water, or sauce) in a covered pot over low heat for an extended period. The combination of low temperature, moisture, and time breaks down collagen in tough cuts of meat into gelatin, transforming what would be chewy and dry if grilled into something extraordinarily tender and flavourful.
In Afghan cooking, braising is the technique behind some of the most important dishes on the table. Qabli palao begins with braised lamb - the meat slow-cooked in spiced broth until tender, and then the broth used to cook the rice that absorbs all of its flavour. The Chicken Qurma at Naan Kabob uses braising: chicken pieces cooked slowly in caramelised onion, tomato, and spiced sauce until the meat falls apart and the sauce reduces to something thick and deeply savoury.
Frequently Asked Questions
Why is braising used for tough cuts of meat?
Tough cuts - lamb shoulder, beef shank, chicken legs - contain more collagen and connective tissue than tender cuts. Long, slow cooking in liquid breaks that collagen down into gelatin, which makes the meat tender and gives the braising liquid a rich, silky body. Quick cooking methods like grilling cannot achieve this transformation.
What is the difference between braising and stewing?
In braising, the meat is only partially submerged in liquid - it cooks in the trapped steam as much as in the liquid itself. In stewing, the meat is fully submerged. The practical difference is that braising produces a more concentrated sauce and a more distinctly textured piece of meat, while stewing produces a more uniform, soupy result.
Which Naan Kabob dishes use braising?
The Qabli Lamb Shank and the Chicken Qurma Plate both rely on braising - slow-cooking the meat in a spiced liquid until tender and the sauce is deeply reduced. These are the dishes where the patience of braising is most evident and most rewarding.
See also: Slow Cooking ,Qorma ,Qabli Rice .
Slow-braised lamb and chicken dishes - the Qabli Lamb Shank and Chicken Qurma - at all Naan Kabob locations.
