HOW TO BRAISE MEAT PROPERLY

Braising is a cooking technique that allows tougher meats to become tender and juicy. Braising is the process by which meats are cooked in a savory liquid that provides a moist cooking environment. The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavourful liquid until the connective tissue breaks down and melts into the sauce.Cooking with this method will cause the connective tissues in tough cuts of meat to break down, resulting in moist, tender meat

Preparing to Braise

1.    Choose the meat: When choosing a meat does not choose tender cuts. Cuts of 

meat with bone are also good for braising.

• Beef works well with: chuck pot roast, shoulder steak, short ribs, rump roast, round steak, and brisket.
• Pork works well with: chops, cutlets, cubes, pork shoulder, Boston butt, sirloin roast, and ribs.
• Lamb shanks and shoulder are better for braising.
• For chicken, go for the  legs and thighs. Keep the bone in to get the fat and tissue; don't braise boneless chicken breasts.
• Try braising large, firm fish fillets, like tuna. Don't braise tender fish like tilapia and cod. It'll fall apart.   

     2. Choose a liquid: Cooking the meat for a long time in a liquid is part of the braising process. There is no right or wrong liquid to use. Think about the flavour palette you want to create, what flavours will go well with your meat, and what flavours will go well with the seasonings and vegetables.

Try beef, chicken, or vegetable broth. You can also use stock. Try to match the meat with the broth or stock.

     3. Choose the seasonings: Like liquids, be creative with the seasonings you choose. Match the herbs and spices to the liquid to make a complimentary flavour palette. You can use dried or fresh herbs when braising.

      4. Cook in the correct pot: Irrespective of what meat you are braising, you need a large, deep heavy pot with a tight lid. This keeps the moisture in, which is required to braise properly.

      5. Finish with vegetables: When you braise meat, you don't just add meat, but vegetables, too. The classic choices are onion, carrots, bay leaf, and celery. However, you can add just about any vegetables you want. Just remember to match with your flavour palette.

Braising the Meat

1. Prepare the meat: Preheat the oven to 180 °C. While the oven is heating, season the meat with salt and pepper and any other seasonings you desire. 
2. Sear the meat: Add 2 tablespoons of oil in a pot over medium-high heat. When the oil is hot and rippling, add the meat allowing it to brown in the oil. Then turn it to the no browned side. Continue in this fashion until the meat is browned all over. Set the meat aside when browning is completed.

• Make sure your pan is very hot. If the pan is smoking, that is a good thing. It should also be uncovered. Just make sure you open a window or use your exhaust fan.
• As you are browning, look for the outside to get caramelized and crispy. Remember, you aren't cooking the meat, just searing the outside.
• Don't crowd your pot. Make sure there is enough room for the meat so it can properly sear.

      3. Sauté the vegetables: Add any combination of vegetables to the hot pan. Allow the vegetables to cook quickly until they're browned on the outside and fragrant. This should take 3 or 4 minutes.

      4. Deglaze the pan: You should see caramelized brown bits left on the bottom of the pan. Pour in a splash of your liquid while still on medium heat. With thee use of a wooden spoon remove the caramelized bits from the bottom of the pan. Keep these brown bits because they add to the flavor.

      5. Combine the ingredients: Place the meat back in the pot with the vegetables. Add the braising liquid so that the meat is half covered Bring to a boil, then reduce the temperature so the dish can simmer. If you add to much liquid, it can reduce the flavor.

• Once the dish is simmering, add the seasonings.
• If the pan you seared your meat and vegetables in isn't suitable for the oven, place the ingredients in another dish, such as a crock pot or oven safe casserole dish.
• Add the vegetables and deglazing liquid.

       6. Cook the meat: Tightly cover the pot with the lid. Place the pot in the oven at 180°C. Cook for 1.5-6 hours. Cook the meat until it is tender and falls apart with a fork. Don't overcook, because then the meat will become dry.

• You can cook anywhere between 120-180 °C.
• If cooking on the stove top, set the heat to low. A crock pot should be set to high.

        7.Finish the dish: If you need to add more vegetables, add them 45 minutes before the meat is done. If the liquid is lower than an inch, add a bit more.

• If you wish to make a sauce or gravy, remove the meat and vegetables when the meat is fork tender. Skim off the surface fat. Allow the sauce to simmer so it can reduce down until it coats the back of your spoon. Return the meat and vegetables to the pot and heat.
• For making a thicker sauce, try adding flour or cornstarch.
• Allow the meat sit in the sauce for 10-20 minutes aft  er you take it out of the oven. This helps the juices absorb into the meat.

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