Braising

Braising is most often done to develop flavors in a proteins that are usually a tougher cut of

meat. Certain cuts of meat that are best braised have a lot of connective tissue that

breaks down during the cooking process. The tougher cuts are associated with

muscles that work harder. Chuck or shoulder is the equivalent of the muscles pulling

the animal, while the round or leg pushes the animal, the brisket is associated with

the chest and assists the front legs.

 

We can also braise vegetables. This give you the caramelization from sauteeing them, and the

full flavor developed during the braising process.

 

Basic Braising Procedure:

1. Sear the meat on or under high heat to golden: for color, flavor

 

2. Remove meat, brown mirepoix (celery/carrots/onion) then combine meat and

mirepoix

 

3. Add braising liquid cover 1/3 to 2/3 up the side of roast or product : may include a

combination of wine, tomato product, stock, demi-glace

 

4. Bring to boil & reduce to simmer cook until fork tender, can be done in the oven.

 

5. Remove roast or stew meat, keep warm, finish sauce if needed. This procedure is

commonly used for many tough cuts of meat, that have a lot of

connective tissue. 

 

Examples: From the , chuck roll, blade,roast, boneless arm roast, bottom

round (steak or pot roast), rolled rump steak, cube steak, heal

of the round foreshank & brisket: shank cross cuts and stew

meat, corned beef brisket,shortplate, short ribs, beef stew

Variations: Beef Stew is a form of braising as well as pot roast.

 

See More about beef, more about veal, more about pork for other cuts that

are suitable for braising.

Beef Stew:

serves 11 X 12 oz. portions

3.5 lbs. Chuck roast, cut into 1" cubes, excess fat

trimmed. Dust in seasoned flour and

brown in sautee pan. Set aside.

1 tsp. minced garlic

1 medium onion, peeled, diced

5 ea. carrots, peeled, cut into large dice, bite size

2 ribs celery, washed, cuit into large dice

2 lbs. red potatoes, 1/4'd

1/8 tsp. dry mustard

1/8 tsp. oregano

3 bay leaves

1/8 tsp. sage

12 oz. crushed

3 T. olive oil

1 quart of beef stock

1 cup red wine (optional)

1. Take beef stock and deglaze, or add liquid to hot sautee pan in

efforts to utilize all the flavors. Pour liquid into stock pot. See

above instruction for searing beef.

2. In large stock pot add, beef, vegetables, crushed tomato, wine,

beef stock.

3. Simmer 2 - 3 hours, until meat is tender, simmer to desired

thickeness.

Yankee Pot Roast: serves 4 - 6

3 - 4 lb. bottom round roast

Roll roast in seasoned flour, covering all

sides.

4 - 5 carrots, peeled, cut into bite sized chunks

1 medium onion, peeled, cut in 1/8 wedges

3 ribs celery, washed, cut into bite sized chunks

2 lbs. chef potatoes, peeled cut into 1 1/2 in. cubes

1 cup red wine (optional)

20 oz. beef broth

2 bay leaves

2 sprigs fresh thyme

1 tsp. fresh ground black pepper

3 T. Evoo (extra virgin olive oil)

2 oz. roux, see Sauces

1. In a roasting pan large enough to hold all items, place the

Evoo, heat to high, sear roast on all sides, add onions.

2. Deglaze with the beef stock, (add stock to hot pan) add

vegetables, cover.

3. Add spices and wine. Cover, place in 350 degree oven, for 4

hours in conventional oven, 2 - 3 hours in a

convection oven. This could be done on a stove top,

but needs more attention, as the meat needs to be

turned periodically. (They have those great "pot roast

bags, where you put everything in a bag, and cook in

the oven. This cooks quicker, then these other

methods.)

4. When meat is tender, remove from liquid. Remove vegetabes

as they are tender.

5. Thicken sauce. See Sauces.

6. Slice meat, arrange on platter with assorted vegetables.

Short Ribs: Serves 4

3.5 lbs. beef short ribs

1 carrot, cut into chunks

1/2 onion, cut into chunks, peel is ok we won't be

eating these vegetables

1 Rib celery, cut into chunks

1 quart beef stock

2 bay leave,

2 sprigs fresh thyme

4 T. tomato paste

1/2 tsp. minced garlic

2 T. Evoo (extra virgin olive oil)

1/3 cup brandy or 1/2 cup red wine

1 tsp. dry mustard

2 oz. balsamic vinegar or cider vinegar

1 T. brown sugar

1. Brown ribs in hot sautee pan with Evoo, remove.

2. Add vegetables to pan, sautee for 2 - 3 minutes.

3. Then Brandy or wine, tomato paste, BTB, reduce to simmer.

4. Let sauce develop and thicken, about 5 - 10 minutes.

5. Place ribs in roasting pan, place herbs, and sauce, then stock.

6. Cover, place on bottom rack of oven at 250 - 300 degrees for

4 - 5 hours.

7. When meat is tender, remove from oven. Strain sauce,

8. Return sauce to stove, skim fat off top, serve sauce with ribs.

 

Corned Beef Brisket: serves 4 - 6

1 piece grey corned beef brisket 5 lbs.

5 carrots, peeled, cut into bite size chunks

1 medium onion, peeled, cut into 1/8

2 ribs celery, washed cut into bite size chunks

1 head cabbage, cut in 1/2, core wedged out, cut

the 1/2's into 1/4's

10 each red potatoes, washed cut int 1/2

3 bay leaves

1 tsp. whole peppercorns

2 sprigs fresh thyme

1 bottle beer

1. Place brisket in pot, cover with chicken stock or veal stock.

2. BTB, reduce to simmer. Cover simmer for 1 hour.

3. Add vegetables, potatoes, bay leaves & spices in stock pot, keep

cabbage aside for now.

4. Simmer, until vegetables are tender, remove vegetables to

covered bowl.

5. Continue to cook meat until fork tender, when meat is tender.

Remove from pot cover,

6. Place cabbage in hot stock simmer until tender, about 15

minutes. Return vegetables to pot if heating is needed.

7. Remove 1 quart of stock and thicken with roux.

See Roux, pan sauces.

 

Osso Bucco: (Braised Beef shanks) serves 2

4 each beef shanks, dusted with seasoned flour

1 carrot, cut into chunks

1/2 onion, cut into chunks, peel is ok we won't be

eating these vegetables

1 Rib celery, cut into chunks

1 quart beef stock

2 bay leave,

2 sprigs fresh thyme

2 T. tomato paste

1/2 tsp. minced garlic

2 T. Evoo (extra virgin olive oil)

1/3 cup brandy or 1/2 cup red wine

 

1. Sear shanks in dutch oven or braising pan on stove top. Add

onion, celery, carrot, herbs, tomato paste,add brandy or

wine,simmer for 5 minutes.

2. Then add the stock, BTB , reduce to simmer. Cover, cook for

about 1 1/2 hours or until meal falls off the bone. If you

want to cook vegetables in the stock now is the time.

When vegetables are cooked remove them.

3. When meat is tender, remove meat, strain liquid.

4. Thicken liquid. See Sauces

 

Variations: Veal

Notes: Classic garnish for this is Gremolata

Classic side dish for this is Risotto

Braised Green Beans:

1 lb. green beans, stems removed

2 T. EVOO

1 roma tomato, diced

1/8 tsp minced garlic

1 T. Chopped cooked bacon bits

1/8 tsp. minced shallots

4 oz. chicken stock

1 T. butter

1. Heat sautee pan with EVOO

2. Add green beans, sautee for 2 minutes on high, add garlic,

sautee for another 30 seconds

3. Add minced shallots, tomatoes, stock, for 2 - 3 minutes.

4. Season with salt and pepper, add butter, toss bacon with green

beans, and serve

 

Variations: Add sliced mushrooms at beginning,

Instead of green beans use:

asparagus, waxed beans, summer squash, zucchini,

spinach, colard greens, cauliflower, broccoli, celery,

swiss chard, carrots

(hard vegetables will need more time simmer in stock)