Instructions: This technique is most often applied to tougher cuts of meat and certain vegetables. The food is usually browned and then put into stock which has been flavoured with seasonings and spices. The stock is brought to the boil the heat reduced and the food simmered gently until it is cooked. Redbraising is simply the technique by which food is braised in a dark liquid such as soy sauce. This gives food a reddish brown colour hence the name. This type of braising sauce can be saved and frozen for reuse. It can be reused many times and becomes richer in flavour.

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