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Cooking Tips – How to Braise Meat

How Braise MeatFollow these basic steps and you and your family or friends will thoroughly enjoy the results.

Step 1
Choose your chosen cut of meats. Lamb, beef, pork or veal shanks are incredibly common in these recipes. Beef shoulder roast, chuck roast or brisket are good selections also. These slashes are tougher with higher degrees of collagen usually. Collagen, when cooked at low temperatures for a protracted time creates a gelatin which helps the tenderizing process. You should use fowl but it will not be skinless and bone should maintain. Thighs and thighs work best. The true secret is in the slow cooking.

Step 2
Brown the meats in some kind of fat… essential olive oil, butter or some blend suggested in this recipe. The browning process is supposed to include flavour and color enlargement. Frequently, the menu might demand moving the beef in flour seasoned with sodium and fresh floor pepper. Again… a flavour improvement. The browning process is performed in a Dutch range or large heavy container with a cover. The browning step might take 10 -20 minutes to repay all edges of the beef. It only cooks the top of meat and the searing locks in flavor.

Step 3
Add fluids. As I described earlier, depending on the sort of meat and recipe, you may use wine, normal water, stock/broth… usually a combo of these liquids. You now will most likely add onions, garlic, spices, vegetables and every other flavoring you might like. Some cooks/recipes say don’t cover the meat & vegetables entirely. I have covered with liquid and the total results are incredibly 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

Chicken (remember bone in/skin on)… 1-1 ½ hours

Give ‘braising” a try… you don’t have to be a gourmet cook to enjoy a wonderful meal!

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