Tougher cuts of meat, such as beef flank and older game birds, are ideal candidates for braising. They are often marinated in the braising liquid first to start the tenderizing process and then cooked in a slow oven at 140 degrees C, with vegetables and herbs to add flavor. The traditional vegetables are leek or onion, carrot and celery.
Some other wonderful combinations are shin of beef with Spanish onions and thyme, or with onions, paprika and tomato puree. Venison is a very low-fat meat and is often braised to keep it moist. It is very tasty marinated and braised in red wine flavored with garlic, juniper berries and orange peel. Pheasant is excellent braised in a mixture of chicken stock and white wine, with apples and celery.
Braising is also useful for vegetables with tough membranes which are then broken down by slow, moist cooking. Celery, for instance, is transformed into a mild aromatic dish when braised in stock and butter. Other vegetables that benefit from braising are fennel (delicious with olive oil and vermouth); artichoke hearts in beef stock with butter, thyme and a splash of red wine; leeks with butter and lemon juice; and chicory with chicken stock, butter and lemon juice.
** Asian Online Recipes