Braising

Tip Tuesday: 10/25/16

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The process of braising meat in a liquid turns rough cuts of meat to fork tender. Just be prepared that it takes a few hours to do. Here is a basic over view on how to braise meats.

The Four Rules of Braising:

  1. Sear meat: Season meat on all sides. Pour oil In a heavy lidded pot (such as a Dutch oven). Using medium high heat sear all sides of the meat, taking your time to get each side caramelized. Remove meat and set aside
  2. Sauté the mirepoix: Just like the meat try to get a nice caramelization almost char on the vegetables. Toss in other airomatics such as garlic, bay leaf, thyme, peppercorn, etc.
  3. Deglaze:  with whatever you are using in your brazing liquid; such as: wine, Demi glaze, chicken stock, juice.
  4. Braise the meat: return the meat to the pot, making sure to cover the meat with the liquid. Cover tightly with the lid or foil and bake in a 325 degree F oven for a minimum of 2 and a half hours or until whatever cut of meat you are using is tender.

*you can then take out all of the veg and meat and reduce the sauce until it coats the back of the spoon to serve with the meat

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