Tip Tuesday: 10/25/16
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:
- 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
- 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.
- Deglaze: with whatever you are using in your brazing liquid; such as: wine, Demi glaze, chicken stock, juice.
- 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