Cooking Technique – Braising
Today I am going to talk a bit about braising. Braising is cooking something (usually a tougher cut of meat) for a long time in some liquid at a low temperature until the meat falls apart. This is probably my favorite way to cook food. The reason being is because the prep time is relatively short and then you just leave it in the oven for a few hours and you don’t have to keep a watchful eye over it. My favorite recipe to cook this way is Beef and Guinness Short ribs that can be found on my blog, Click Short ribs and you can get the recipe.
Here are the main points to remember when Braising.
- First you have to sear the meat to get it nice and brown as this adds flavor.
- Season with aromatics, herbs and spices.
- Add your liquid and partially submerge the meat under stock, water, beer or wine. Also, do not forget to deglaze the pan (scrape brown bits from the bottom)
- Now you bring the dish to a simmer, lid on and put in the oven at a low temperature until it falls apart.
Remember these tips and you will become a master braiser.
Before you start to braise, it is SO important that you have the correct pot to cook in. If you don’t have a Le Creuset pot…go invest in one. You will have it for life and it cooks food incredibly well.