Braising

Cooking Method:

  • Combination of searing or browning meat and then simmering.
  • Accomplishes two things: 1) cooks the meat, and 2) produces a sauce.
  • Seasoning can be done before searing or during the simmer process (Note: salt on meat retards browning and herbs may burn at high temperatures).
  • Add enough liquid to cover the meat (Note: too much liquid will make the flavors less rich and concentrated).
  • Vegetables should be added at the end of the cooking process so they are not overcooked.
  • Once the dish is cooked, the last step is adjusting the sauce. This may be done by simmering and reducing the sauce or adding a thickening agent like a flour mixture.
  • Braised meat dishes can be large cuts of meat, like a roast, or individual cuts, like a pork chop, or stews, like beef stew, where the meat is in bite size pieces.
  • The simmering process can occur on the stove or in the oven.

How to:

  • Collect equipment and food supplies
  • Prepare the meat for cooking with seasoning, if using
  • Brown meat in small amount of oil
  • Remove from pan
  • Add mirepoix or other flavoring vegetables and sauté
  • Add flour to make a roux
  • Add liquids to make a sauce
  • Add herbs and flavorings
  • Return meat to pan and cover and simmer in oven or stove
  • Adjust the sauce to desired consistency

Basic Steps:

  • Meat is seared or browned
  • Cooking liquid is added
  • Cook dish, covered, at a very low temperature

History:

  • French cooking method
  • Julia Child’s “Beef Bourguignon”(boor gee NYON) is one of the most popular recipes

Other Comment:

  • Braising relies on heat, time and moisture to make a tender dish
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