They can be roasted, grilled, fried, baked, braised, or smoked.
These are typically the only seasonings used when grilling or braising an item.
To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-searing very quickly, or cooked very slowly, typically braised.
In these regions it is typically sliced before being braised or grilled.
Chicken is often served roasted or braised with vegetables or in soups.
A ballotine is cooked by roasting, braising or poaching.
They are typically used for braising, sealing, shallow frying and general cooking.
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised.
