By : chef ssentongo

How to Braise Meat So It’s Tender and Juicy

If you’re looking for a rich, filling comfort meal that requires very little intervention, braising meat is the way to go. You basically throw everything into a Dutch oven and the meal prepares itself!

Bonus: this cooking technique magically transforms tough cuts of meat into tender bites, making it an inexpensive way to feed a crowd. Meats like chuck roast, lamb shanks and short ribs wouldn’t taste great cooked over the high heat of the grill, but they become juicy and tender after being braised.

Braising is a cooking technique that involves cooking meat in liquid over low heat for a long period of time. This method is perfect for tougher cuts of meat, as it breaks down the connective tissues and makes the meat tender and juicy. Here’s a step-by-step guide on how to braise meat:

Step 1: Choose the Right Cut of Meat
Select a tougher cut of meat that is suitable for braising, such as pot roast, short ribs, lamb shanks, or beef brisket.

Step 2: Season the Meat
Season the meat with salt, pepper, and any other desired herbs or spices. Let it sit for 30 minutes to 1 hour to allow the seasonings to penetrate the meat.

Step 3: Sear the Meat
Heat a large Dutch oven or heavy pot over medium-high heat. Add a small amount of oil to the pot and sear the meat on all sides until it is browned. Remove the meat from the pot and set it aside.

Step 4: Soften the Aromatics
Reduce the heat to medium and add more oil to the pot if necessary. Add the aromatics, such as onions, carrots, and celery, and cook until they are softened and lightly browned.

Step 5: Add the Liquid
Add the braising liquid, such as stock, wine, or a combination of the two, to the pot. The liquid should cover the meat and aromatics.

Step 6: Cover the Pot and Simmer
Cover the pot with a lid and bring the liquid to a boil. Reduce the heat to low and simmer the meat for 2-3 hours, or until it is tender and falls apart easily.

Step 7: Finish with Fresh Herbs
Once the meat is cooked, remove it from the pot and stir in some fresh herbs, such as parsley or thyme. Let the meat rest for 10-15 minutes before slicing and serving.

Step 8: Serve and Enjoy
Serve the braised meat with the rich and flavorful sauce spooned over the top. You can serve it with mashed potatoes, polenta, or crusty bread to soak up the sauce.

Tips and Variations:

• Use a slow cooker: If you prefer, you can cook the meat in a slow cooker. Brown the meat and cook the aromatics in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours.
• Add acidity: A splash of vinegar or a squeeze of fresh lemon juice can help to balance the richness of the dish.
• Experiment with spices: Braising liquid can be flavored with a variety of spices and herbs, such as bay leaves, thyme, or cinnamon. Experiment with different combinations to find the flavor you like best.

What does braising mean?

Braising is a combination cooking method that uses both dry- and moist-heat techniques to break down tough cuts of meat over a long period of time. You start by searing the food in a small amount of oil to caramelize the outside, browning and crisping up the exterior without cooking the meat all the way through. Then, you add liquid—it can be broth, wine, beer, cider or even water—and simmer the meat over gentle heat for hours until it becomes soft and tender.

What’s the difference between braised meat and stewing recipes like beef stew? Braising uses just enough liquid to come halfway to three-quarters of the way up the meat. Stewing, on the other hand, submerges the food in liquid (like a soup). Stews also generally call for the meat to be cut into small, uniform-sized pieces, whereas braised meat can be left whole in its original roast form.

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