Braising Meat
Braising is a slow-cooking technique favored for tenderizing less-expensive cuts of meat.
Directions
1. Mise en Place
- Preheat oven to 350˚.
- Measure and prep all ingredients.
- Dust meat with pan searing flour; pat off excess.
2. Cook
- Heat oil in braising pan until oil faintly smokes; add meat, being careful not to overcrowd pan.
- Turn over when meat changes color one-quarter of way up and seared side has browned. Sear all sides until uniformly browned; remove from pan. Set aside.
- Remove excess drippings, leaving about 1 Tbsp in pan.
- Reduce heat to MED; add veggies. Cook, stirring.
- Stir in liquids; cook until reduced by about one-third.
- Return meat to pan (it should be half-covered by the liquid).
- Bring liquid to 180˚ simmer; check by using thermometer.
- Cover; place in oven (or cook on stovetop). Cook per recipe instructions.
3. Finish
- If using oven, transfer pan to stovetop when meat is done; transfer meat to serving platter.
- Reduce liquids to desired consistency.