Braising involves cooking meat slowly after browning it in shortening, butter, or oil. A small amount of liquid is added to prevent drying out, and a tight-fitting lid is needed. Lower-quality cuts of meat work well, and vegetables can also be braised. Browning the meat takes 10-20 minutes, and the liquid should be added sparingly. Cooking times vary from 1-5 hours.
Braising food means cooking it slowly and for a long time after browning or searing it in shortening, butter or oil. A small amount of liquid is traditionally added to the dish to keep it from drying out during the cooking process. A tight-fitting lid on the pan or pot is needed to retain moisture while braising. Braising can be done successfully in the oven, in a Crockpot, or atop a traditional range.
Lower-quality cuts of beef, pork, and lamb are generally considered excellent candidates for braising. These typically include ribs, tips, shanks, and pot, chuck, or shoulder roasts. Because braising cooks the meat at such low temperatures, the high collagen content slowly dissolves and tenderizes the meat creating a thick sauce, rich in the flavors of the meat.
The vegetables can also be braised. Although they are traditionally added to a braised meat dish along with the liquid just before the process begins, most root vegetables stand up well to this cooking method. The vegetables should be cut into fairly large chunks and browned well on all sides before the dish is covered and the braising begins. For vegetables with a high natural water content, such as onions and celery, there is normally no need to add additional liquid to the pot.
Typically, brazing can be done successfully by following four simple steps. Once you’ve chosen your cut of meat, it needs to be browned, the liquid added, and the lid placed tightly on top. The pot or pan must then be placed in the chosen cooking environment. If a cook chooses to stew vegetables on their own, they should be started without adding any liquid, but periodically checked to make sure they don’t dry out or stick to the bottom of the pot.
Browning the meat normally takes 10 to 20 minutes, depending on the volume. The meat can be left whole or cut. If it’s being cut, all the pieces should be the same size to make sure everything cooks evenly. It should be browned in the same pot it will be cooked in to incorporate the flavor of the browning agent into the finished dish.
Thereafter, the liquid should be added sparingly. A three to four pound roast, for example, should need no more than a half cup of braising liquid since the meat has natural juices. The liquids chosen can be anything that goes well with the meat and typically include water, broth, wine, juice, or some combination thereof. If vegetables are part of the recipe, they should be added now and a secure lid should fill the pot.
Cooking times vary but generally range from one to four or five hours, depending on the amount of meat used. Stovetop cooking is acceptable although some cooks prefer the enveloping warmth of a traditional oven. Braising temperatures also differ for each recipe.
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