Braising: Transforming Tough Cuts into Tender Delicacies
Do you love the taste of succulent, fall-off-the-bone meat, but hate spending a fortune on expensive cuts? If so, braising is the perfect cooking technique for you. Braising is a simple and versatile method that can turn any tough cut of meat into a tender and flavorful delicacy. In this blog post, I will show you how to braise meat like a pro, and share some of my favorite recipes for braised dishes.
What is braising?
Braising is a combination of dry and moist heat cooking, where the meat is first seared at high temperature to create a brown crust, then simmered in a liquid with aromatics and herbs until fork-tender. The liquid can be anything from water, broth, wine, beer, juice, or even milk. The aromatics and herbs can be onions, garlic, carrots, celery, bay leaves, thyme, rosemary, or any other flavorings you like. The searing step locks in the juices and creates a rich base for the sauce, while the simmering step breaks down the tough connective tissues and collagen in the meat, making it soft and moist.
What are the best cuts for braising?
Braising works best with cuts that have a lot of connective tissue and fat, such as chuck roast, brisket, short ribs, shanks, shoulder, or leg. These cuts are usually cheaper than more tender cuts like sirloin or tenderloin, but they have more flavor and texture when cooked properly. Avoid using very lean cuts like chicken breast or pork loin, as they will dry out and become tough when braised.
How to braise meat in 4 easy steps:
1. Season the meat generously with salt and pepper, and any other spices you like. Heat some oil in a large oven-proof pot or Dutch oven over high heat. Sear the meat on all sides until browned, about 10 minutes total. Transfer the meat to a plate and set aside.
2. Reduce the heat to medium and add some chopped onion, garlic, carrot, and celery to the same pot. Cook, stirring occasionally, until soft and golden, about 15 minutes. You can also add some tomato paste or flour for extra flavor and thickness.
3. Deglaze the pot with some liquid of your choice, scraping up any brown bits from the bottom. Bring the liquid to a boil, then reduce to a simmer. Add some herbs and seasonings of your choice, such as bay leaves, thyme sprigs, rosemary sprigs, or star anise. You can also add some sugar or vinegar for balance.
4. Return the meat to the pot and nestle it in the liquid. The liquid should come up to about halfway of the meat. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Braise the meat until fork-tender, turning it once halfway through. The cooking time will vary depending on the size and type of the cut, but it usually takes between 2 to 4 hours.
