We'll this end this week with a discussion of braising. Tonia talked with chef Tom Colicchio, who's appeared on the Bravo Channel. He told Tonia's Kitchen that braising meat is a simple combination of dry and wet cooking. He says one advantage to braising, is that it works wonderfully for off-cuts of beef that are generally tough. Colicchio says start by browning the meat, then place it in a large pot with chicken or beef stock, then cover and bake for 3-4 hours at low heat (around 300 degrees). Cook it until it's almost falling apart. Let it cool, remove half the stock, put back in the oven uncovered, bake at 350 and baste every 5 minutes until you have a caramelized crust on the meat that will have you asking for seconds.
