Shelf · Water & steam · In the oven
Braising
Browning meat, then cooking it slowly, partly submerged, in a covered pot.
- The temperature band
- The oven · 150 to 175 °C
- The time
- About 120 min
Why it works
Hours at a gentle temperature melt collagen into gelatin — the heat that would toughen a steak makes a shoulder spoon-tender.
The tell
The liquid barely trembles, and the meat finally yields to a fork with no resistance.
- Sitting on top
- Half in
- Fully under
How it fails
A hard boil tightens the meat before collagen can melt — the fix for tough is longer and gentler, never hotter.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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