I'm known for my braised short ribs that I braise for four-and-a-half hours.

Cover and braise for about six minutes, or until the fish is cooked through.

Remove the lid and braise for 30 minutes .

Let the vegetables braise for 15 minutes on a very low heat, without opening the lid.

Put the chops back in the pan, cover, and braise for about five minutes-theyshould remain pink inside.

Cover with water and braise for 3-4 hours in a 160 degree oven.

Cover the skillet and reduce the heat; braise for about four minutes or until the vegetables are just tender.

Add the pork chops, braise for 1 to 2 minutes, turning once until golden brown.

Cover closely and bring to the simmer, then braise for 30 minutes in a 325°F oven.

Pour the hot buttermilk mixture over the duck tongues in the Dutch oven, cover, and braise for 1 hour in the oven.

Place dish in the oven at 180ºC and braise for 15 minutes or until kumara are just cooked.

Braise for another 5 minutes then serve in individual bowls.

Braise for about 35 minutes, covering the pan at first, then removing the lid to reduce the liquid.

The beef version has been braised for six hours and is smeared with more of the salsa roja.