This Article is About
new york strip
slow cooking
flavors
red wine
sudden change
carrots
lettuce
How To Braise
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How To Braise

Are you frustrated trying to get that meat you purchased tender and juicy? Do you know what cuts that you should be using for slow cooking?

Well I'm going to give you some tips on how to braise meats you thought could never be juicy and tender. I love braising and when done correctly it is hands down the best cooking method.

First off, you need to understand what types of meat you should be braising and exactly what braising is. There are a few rules on how to braise. Slow and low, small amount of liquid, and searing.

There are some foods you braise that you don't have to sear like cabbage and lettuce if you want. Searing is going to create a lot more flavor because you are caramelizing the sugars inside the meat and it gives it a nice color too.

You use just enough liquid to cover the meat about half way. The steam created will cook the rest. Now you want to buy cuts of meat that have more connective tissue. Braising a new york strip is not how to braise.

Look for legs ( or shanks), chuck, bottom rounds, sirloin tip and even oxtail. The animal uses those parts of the body (also known as end meats) the most. Therefore there is a lot more connective tissue.

A classic way to braise meat is with mirepoix, fresh herbs (thyme, rosemary), tomato paste, red wine, garlic, stock and some seasoning. Mirepoix is 50% onion, 25% carrots, and 25% celery.

Try to cut the veg larger because it will be cooking for some time and you want them to last throughout the cooking process releasing flavor and not getting smushy.

Now you will want to make sure your meat is room temp so take it out 30 minutes ahead of time. A sudden change in temp causes the meat to stiffen up and also it is harder to get the beautiful brown sear on cold meat.

Sear you veg in the same pan as the meat. Careful not to scorch or burn any of the items. You don't want to add any bitter flavors to the dish. Start of with a really awesome stock.

I learned how to braise in restaurants and I was fortunate enough to work in a couple that made stocks from scratch. Now remember, there a lot of different ways on how to braise your meats and veg.

You can find lots of styles and recipes. Just remember that you need the liquid and you have to take it low and slow!


Street Talk

Braising is one of my favourite methods of cooking. Thanks for the Article David.

Reply
  about 1 decade ago
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