Friday, August 23, 2013

Braising: Why you would want to...

Osso Buco
Braising is the ultimate way to  extract and infuse flavors. I personally love braising many types of meats from veal shanks, short ribs, to any tough meat. The beauty of braising is that it transforms a tough cut of meat into fall of the bone deliciousness.  Braising is a combination cooking method using dry and moist heat. While braising sounds difficult its not, once you follow these steps you’ll will be a braising expert.


The basics to braising

         Equipment, you will need a braising pot, I suggest a Dutch oven. It is cast iron, which retains and transfers heat evenly. It also has a lid and is made for stovetop and oven use. A wooden spoon is essential it will not scratch the surface of the pot and will remove all the bits on the bottom of the pan perfectly.  
Dutch Oven

          Second you want to choose a tough cut of meat for example beef short ribs. Remember braising is a combination cooking method using moist and dry heat, which is what breaks down the tough fibers in the meat and intensifies in flavor. Next you want to preheat your pot, dredge your meat lightly shake off excess. Add oil to pot add the meat to the pre heated pot. Brown both sides and remove the meat. 


In the same pot add your Mirepoix  this includes but not limited to onions, carrots, celery and leeks. That is the basic mirepoix but there are other ingredients you are able to add. Add more oil if needed and sautéed until translucent. 




Then you want to “Singer” which is French for sprinkle with flour and cook for roughly about 2-3 minutes. Next deglaze the pan, if you’re  braising beef I suggest a rich flavored red wine. Depending on your recipe it's usually just enough to cover the bottom of the pan. 




Then add the meat back into the pot and add enough stock to cover the meat at least ¾ of the way up the meat or slightly covered with stock. Cover with a lid and place in a preheated oven and cook for about an hour or as recipe states.

         Next if cooked correctly leave the knife in the kitchen as you will only need your fork to cut into this super tender meat and prepare your self for a luscious sauce full of depth and complexity. If you feel inspired to cook one day give a braising  recipe a shot and you will instantly fall in love. 




Tips: Once completed strain sauce through chinois strainer and add to sauce pot, skim any extra fat (oil) finish sauce with butter. Serve with risotto, polenta, or fresh pasta.  






































4 comments:

  1. This is great I am so hungry now, keep the good work

    ReplyDelete
  2. I am so proud of you!! Wow! I really want to eat that...Great job!

    ReplyDelete