After last nights post on dinner there were some questions. Here are some guideline on how to braise most anything.. It's basically how your mother did pot roast.
How to Braise Meat
Braising meat is an effective way to cook large, tough cuts. To braise meat, you cook it with a bit of added liquid. This "moist heat" cooking method involves long, slow cooking, which helps tenderize the meat.
You can braise any large piece of meat by following some basic steps:
Heat oil in a large Dutch oven over high heat.
You can use whatever cooking oil you prefer.
Add the meat and brown on all sides. If you can do this on top of the stove then great, but I often resort to browning the meat in the oven. That way you can brown the Tigers without performing some sort of balancing act staring you, your roast and a fork. Getting a rich, almost burned brown all over every surface of the meat is most desirable.
Allow the meat to sear to a golden brown without burning.
Add the liquid you want to use to the Dutch oven.
Broths and wine make good braising liquids. Water is always fine. I used a combination of chicken broth and pecan pie whiskey last night. You want the liquid to come 3/4 of the way up the meat.
Cover and bring to a boil, then turn down the heat and simmer for several hours.
Turn the meat several times and add 1/2 to 1 cup of water or other liquid if the liquid evaporates.
When the meat is so tender that you can pierce it easily with a fork, carefully remove it to a carving board.
Cover the meat with foil and let it rest for 10 to 15 minutes.
Slice the meat across the grain.
If you cut with the grain, you'll end up shredding the meat.
These steps give you just the basics. You can add herbs, spices, and vegetables to your braised meat, as desired.
How to Braise Meat
Braising meat is an effective way to cook large, tough cuts. To braise meat, you cook it with a bit of added liquid. This "moist heat" cooking method involves long, slow cooking, which helps tenderize the meat.
You can braise any large piece of meat by following some basic steps:
Heat oil in a large Dutch oven over high heat.
You can use whatever cooking oil you prefer.
Add the meat and brown on all sides. If you can do this on top of the stove then great, but I often resort to browning the meat in the oven. That way you can brown the Tigers without performing some sort of balancing act staring you, your roast and a fork. Getting a rich, almost burned brown all over every surface of the meat is most desirable.
Allow the meat to sear to a golden brown without burning.
Add the liquid you want to use to the Dutch oven.
Broths and wine make good braising liquids. Water is always fine. I used a combination of chicken broth and pecan pie whiskey last night. You want the liquid to come 3/4 of the way up the meat.
Cover and bring to a boil, then turn down the heat and simmer for several hours.
Turn the meat several times and add 1/2 to 1 cup of water or other liquid if the liquid evaporates.
When the meat is so tender that you can pierce it easily with a fork, carefully remove it to a carving board.
Cover the meat with foil and let it rest for 10 to 15 minutes.
Slice the meat across the grain.
If you cut with the grain, you'll end up shredding the meat.
These steps give you just the basics. You can add herbs, spices, and vegetables to your braised meat, as desired.
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