Braising Cuts of Meat

 

 

Braising is one of my favorite ways to cook which involves long, slow, moist heat. The
method renders tough meat tender. Additionally, this is a way of stretching the food
dollar. The cheaper cuts are often those that require some talent of the chef to make good
fare.

To braise means to cook food very slowly in liquid in a covered container. Success means
to use lower temperatures and longer times. You can braise on top of the stove but I
prefer to braise in a slow, 250° oven. Its all-over heat gives a deeper, richer flavor and
even cooking. Since the heat surround the cooking vessel, cooking this way will not burn
the meat and stirring is never required. If stovetop, make sure to use a Dutch Oven with
an especially thick bottom to insure a spread of the heat, else a hot spot could occur that
can burn. Don't drown the food in liquid but use enough to cook in a moist environment.
You can braise nearly anything including vegetables such as endive, leeks, and radicchio.
The cooking liquid can be water, wine, stock, Scotch, Bourbon or a combination of these
The way to achieve intensely flavored meat is through caramelization of ingredients.
Brown the meat to be braised all over, then brown the aromatic vegetables as well and
use a rich stock and red wine as the braising liquids. In spring, caramelize the vegetables
for less time and use a white wine.

The best cuts of meat for braising are lean, tough cuts such as shanks. Don’t drown the
meat else that would be boiling. Check for doneness with a fork. When the meat is done, it will pull away from the bone with no resistance. Let the braised meat cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.

 

Note: A Dutch Oven does not have wooden or plastic handles, so it is ideally suited to go
in the oven.