Braising Meat
Want meat so tender you can cut it with a fork? Braising is slow cooking technique is prized for tenderizing less-expensive cuts of meat.
- Broth
- Herbs or seasonings
- Salt and pepper
- Meat to be braised
- Veggies/Mirepoix
- Wegmans Organic Basting Oil or Wegmans Pure Olive Oil
- Wegmans Pan Searing Flour
- Wine
- Braising pan (heavy-gauge with lid)
- Cutting board
- Digital thermometer
- Kitchen fork
- Tongs
- Knife
- Serving platters and/or storage containers
- Slotted spatula
- Spoon
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.
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