How to Braise Meat

How to Braise Meat

"To Braise" means browning in fat and cook in a small amount of liquid is covered. This is a method used to intensify and delicate flavors in the meat or vegetables. Usually inexpensive cuts of meat are best suited for this type of cooking, making it a great meal at affordable prices with little confusion.

Here are the 4 basic steps to beef braising, and an example diagram for different types of meat and their cooking times, followed by a recipe: Braised Beef with Ginger PomegranateSalsa.

1 begins by choosing a piece of meat. Lamb or beef shoulder roast leg of pork or beef, steak knife at the top, brisket, chuck roast, and short ribs or back are the most common beef, lamb and pork stew decisions. Most are hard pieces of meat with the protein collagen notes. Collagen at low temperatures for a long period of time that is converted into gelatin in the brazing process, which in turn creates the tenderness of cooked meat and a rich sauce thick. So I do not think you need to make a purchaseTender piece of meat until the end with a good meal. At the end of tough cuts of meat are best for the creation of richer flavor and a thick sauce. The secret is in the cooking sweet. Chicken and fish are also great choices, however, should not chicken without skin and bones at best, better keep your legs and thighs, and the cuts of fish, shark and swordfish is better than others.

2 Then brown fat. Depending on the recipe, most of the meat before a small amount of fat for fryingColor and flavor enhancer. With a Dutch oven or large heavy pot with a lid tightly sealed, add the fat, the heat to a temperature hot, add meat and brown on all sides. It usually lasts 10-20 minutes and tanning is a process that does not cook the meat until the end, there is a hob browning or searing flavor called a block. More frequently to braise meat remains whole, but if the meat is cut, reminiscent of the same portions are best for even cooking.

Tip: For a successfulTanning, food must be dry and free from moisture or fumes do not cause browning. Do not push the pan so the moisture can escape during the browning and give you a very tanned.

3 Then add the liquid. Fluids include, wine, apple juice, water, broth or liquid, etc., but should not be on the meat. 1 cup, and sometimes you need to add any liquid depending on the recipe - in no more than ¼ of a rule. Can at this point other itemsadd onions, garlic, spices, vegetables, etc.

4 Cover and cook over very low heat, a stove, in a slow cooker or oven usually for 1-4 hours or more, depending on the recipe. Oven cooking is more effective and on all sides, which provides the best flavor and tenderizing results, together with a project of heat less squeamish. (Temperature 145-300 degrees pans, inexperienced cooks, but it should not boil at 185-200, without the right equipment toThe temperature control can spoil if improperly cooked meat over low heat, simmer for one if it can (small bubbles) is in the pot, you know that your temperature is not too low)

Sample cooking times:

Leg of lamb, five trees every 56 £ 1, 2 ½ hours

Shoulder Roast 3-4 lbs, 3 ½ - 4 hours

Upper blade steak, 2 ½ to 3 pounds, 1 ½ inch thick, 1 ½ to 2 hours

Breast, 3 ½ to 5 pounds, 1 ½ inch thick, 3-4 hours

Back RibsPounds 3-4, 2x2x4 cm, 1 ½ to 2 ½ hours

Short ribs, 3-5 pounds, 2 ½ to 4 hours

Boneless chuck roast, 2 ½ -3 pounds, 2 ½ hours

Chicken, bone, 1 hour

Swordfish, 2-4 pounds, 1 inch thick, ½ to 1 hour

Beef with ginger pomegranate sauce

3-4 pounds chest or shoulder roast

2 tablespoons olive oil

1 large onion, chopped

3 inches fresh ginger, sliced ​​¼ inch thick

15 large cloves of garlic,peeled and left whole

1 / 3 cup soy sauce

1 / 3 cup pomegranate syrup (most stores carry this)

1 / 3 cup brown sugar

Wash and dry the excess moisture from the surface of the breast meat.

Heat the oil in a heavy pot with a tight lid assembly or the Dutch oven, brown the onion with olive oil and breast and for about 7-10 minutes. Turn the ribs evenly brown on all sides.
The remaining ingredients for about 3-5 minutes, until the sugar has melted and sauce is hot,Mix well, cover and bake in oven for about 3-4 hours the 300th, stirring once or twice to baste the meat. (A slow cooker can also be used and require no agitation, but I like to mix and stapling again, just because I like the review of progress)

Stove for cooking, cover and keep over low heat and let the sauce simmer, stirring about every 30-45 minutes. Cook has thickened breast for 3-4 hours or until meat is tender and the sauce.

If the sauce has thickened desiredThickness when the breast meat is ready to take off and cover, then reduce for a few minutes.

And slices of meat on a large flat with the sauce and garnish with cherry tomatoes and parsley.

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