Cooking Tip-How to Braise Meat

Dados1950

Dados1950

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If you want to enjoy a gourmet meal using inexpensive cuts of meat then you’ll want to learn how to “braise”. Braising means browning the meat oil and/or butter then slowly cooking in a covered roasting pan. The meat is covered in a liquid which usually includes some combination of water, broth and red or white wine. Cooking time can take from one to several hours as this method is used to tenderize and intensify the flavors in the meat and accompanying vegetables. Despite the time frame, most recipes are usually fairly simple and don’t require any advanced skills.

Follow these basic steps and you and your family or friends will thoroughly enjoy the results.

Step 1-Choose your favorite cut of meat. Lamb, beef, veal or pork shanks are very common in these recipes. My own experience is with veal and lamb shanks (“osso bucco”) I’ve read that beef shoulder roast, chuck roast or brisket are also good choices.

Step 2-Brown the meat in some type of fat…olive oil, butter or some combination suggested in the particular recipe. The browning process is intended to add color and flavor enhancement. Frequently, the recipe may call for rolling the meat in flour seasoned with salt and fresh ground pepper. Again….a flavor enhancement. The browning process is done in a Dutch oven or large heavy pot with a lid. The browning step may take 10 -20 minutes to cover all sides of the meat. It only cooks the surface of the meat and the searing locks in flavor.

Some tips….the meat should be patted dry and free of moisture or it will “steam” more than brown…don’t crowd the meat so any moisture can escape. Size of the portions, if not whole, should be the roughly the same for even cooking.

Step 3-Add liquids. As I mentioned earlier, depending on the type of meat and recipe, you can use wine, water, stock/broth...usually a combination of these liquids. At this point you will usually add onions, garlic, spices, vegetables and any other flavoring you may like. Some cooks/recipes say don’t cover the meat & vegetables entirely. I have covered with liquid and the results are very good.

Step 4-Cover the Dutch oven or pan. You can cook over a stove top or in the oven. I prefer the oven as it provides more even cooking on all sides and results in the best flavor and tenderizing. Follow the recipe for the correct oven temperature. Remember it will always be low….300-325* or less.

Here are some typical cooking times...

Lamb shanks….4-6 each a pound…2 ½ hours

Veal shanks….4-6 each a pound…2-2 ½ hours

Shoulder roast…3-4 pounds…roughly an hour per pound

Give ‘braising” a try….you don’t have to be a gourmet cook to enjoy a wonderful meal!
 
I try to get chuck steak for braising and cook it in a very slow oven until it practically melts into the liquid. I usually just keep it simple and braise the meat with a lot of sliced onions, carrots and black pepper, and serve with plenty of mash.
 
Dados1950 said:
Step 2-Brown the meat in some type of fat…olive oil, butter or some combination suggested in the particular recipe. The browning process is intended to add color and flavor enhancement. Frequently, the recipe may call for rolling the meat in flour seasoned with salt and fresh ground pepper. Again….a flavor enhancement. The browning process is done in a Dutch oven or large heavy pot with a lid. The browning step may take 10 -20 minutes to cover all sides of the meat. It only cooks the surface of the meat and the searing locks in flavor.
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Sounds like a job for my blowlamp/blowtorch.

blowlamp 2 vs.jpg
 
Dados1950 said:
Yorky....

Are you also trained in small arms combat ?!...Do you need a license to use that ?!....:):):)
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I don't believe that I do. Although, considering some of the illogical laws around these parts, I may do.
 
I :love: braised meat!!!

Osso Buco is a special occasion dish because the veal is so pricey.

My Husband loves braised beef short ribs. He is a hunter so I make my "Celebration Venison" with red wine, ginger and wild mushrooms.

Braised pork shank is cheat on Osso Buco.

Braised chicken thighs marinated in Balsamic Vinegar.

Julia Child's Beef Bourguignon.

If it walks I will braise it.

Thanks for the topic.
 
@morning glory

I use skin on thighs. Lightly rub the thighs with olive oil. Just enough for a thin film. Season with sea salt and fresh ground pepper. Toss with Balsamic Vinegar just enough to coat. Let sit for 30 minutes. Heat your Dutch oven. Really hot. No oil in the pot. Put the thighs into the pot skin down. The fat will release and the skin will get crispy. Turn and brown other side. Proceed as you would with any other braised dish. It does not need to cook as long as red meat. An hour or hour & 1/2 in a 325 degree (f) oven.

When I made it the other day I was in a hurry and cooked on the range top. It was very tasty but did not develop the same depth of flavor acquired from braising in the oven.

Have a lovely evening.
 
ElizabethB said:
@morning glory

I use skin on thighs. Lightly rub the thighs with olive oil. Just enough for a thin film. Season with sea salt and fresh ground pepper. Toss with Balsamic Vinegar just enough to coat. Let sit for 30 minutes. Heat your Dutch oven. Really hot. No oil in the pot. Put the thighs into the pot skin down. The fat will release and the skin will get crispy. Turn and brown other side. Proceed as you would with any other braised dish. It does not need to cook as long as red meat. An hour or hour & 1/2 in a 325 degree (f) oven.

When I made it the other day I was in a hurry and cooked on the range top. It was very tasty but did not develop the same depth of flavor acquired from braising in the oven.

Have a lovely evening.[/QUOT
I will have to try this - I don't have a Dutch oven but presume I could brown the chicken in a frying pan then transfer to an oven proof dish?
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