Cooking Tip - How to Braise Meat

If you would like to enjoy a gourmet meal using inexpensive cuts of meat then you'll be wanting to find out the way to "braise". Braising means browning the meat oil and/or butter then slowly cooking during a covered roasting pan. The meat is roofed during a liquid which usually includes some combination of water, broth, and red or wine. Cooking time can take from one to many hours as this method is employed to tenderize and intensify the flavors within the meat and accompanying vegetables. Despite the time-frame, most recipes are usually fairly simple and do not require any advanced skills.

Follow these basic steps and you and your family or friends will thoroughly enjoy the results.

Step 1-Choose your favorite cut of meat. Lamb, beef, veal or pork shanks are quite common in these recipes. Beef shoulder roast, chuck roast or brisket also are good choices. These cuts are usually tougher with higher levels of collagen. Collagen, when cooked at low temperatures for an extended time creates gelatin that helps the tenderizing process. you'll use chicken but it shouldn't be skinless and bone should be in. Legs and thighs work best. the important secret is within the slow cooking.

Step 2-Brown the meat in some sort of fat... olive oil, butter or some combination suggested within the particular recipe. The browning process is meant to feature color and flavor enhancement. Frequently, the recipe may involve rolling the meat in flour seasoned with salt and fresh ground pepper. Again... a flavor enhancement. The browning process is completed during a Dutch oven or large heavy pot with a lid. The browning step may take 10 -20 minutes to hide all sides of the meat. It only cooks the surface of the meat and therefore the searing locks in flavor.

Some tips... the meat should be patted dry and freed from moisture or it'll "steam" quite brown... don't crowd the meat so any moisture can escape. Size of the portions, if not whole, should be roughly an equivalent for even cooking.

Step 3-Add liquids. As I discussed earlier, counting on the sort of meat and recipe, you'll use wine, water, stock/broth... usually a mixture of those liquids. At now you'll usually add onions, garlic, spices, vegetables and the other flavoring you'll like. Some cooks/recipes say don't cover the meat & vegetables entirely. I even have covered with liquid and therefore the results are excellent.

Step 4-Cover the Dutch oven or pan. you'll cook over a stovetop or within the oven. I prefer the oven because it provides more even cooking on all sides and leads to the simplest flavor and tenderizing. Follow the recipe for the right oven temperature. commit it to memory will always below... 300-325* or less.

Here are some typical cooking times...

Lamb shanks... 4-6 each a pound... 2 ½ hours

Veal shanks... 4-6 each a pound... 2-2 ½ hours

Shoulder roast... 3-4 pounds... roughly an hour per pound

Chicken (remember bone-in/skin on)... 1-1 ½ hours

Give 'braising" a try... you do not need to be a gourmet cook to enjoy an exquisite meal!