Braise

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A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered. It is important that the cooking vessel is equipped with a tight fitting lid so that the liquid does not evaporate. Braising is a process that maintains the natural juices and flavors of the food while tenderizing the ingredients.

USDA Nutrition Facts

Calories155
Protein24g
Total Fat4g
Total Carbohydrates3g
Potassium235mg
Sodium70mg
Cholesterol389mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories204
Protein33g
Total Fat6g
Total Carbohydrates0g
Dietary Fiber0g
Potassium339mg
Sodium81mg
Cholesterol113mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories218
Protein34g
Total Fat7g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium318mg
Sodium99mg
Cholesterol144mg

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