Braising recipe

Mastering the Basics of Braising + 6 Recipes to Try | FN Dish – Behind the Scenes, Culinary Trends & Top Recipes: Food Network

Going back an hour feels like an unofficial start to winter, since Pumpkin and Spice Latte decided to pop out since around August. (Technically, I realize that’s not true, but it certainly is.) Suddenly the days will fly by, as we speed our way to 2015, cooking and eating every step of the way. , and sit at a table with the windows newly darkened by night.

Which means: Turn on the ovens and braise the meat! So with that in mind, let me give you a quick overview of this fantastic winter technique.

Braising is a method of slowly cooking meat in moist heat, usually with some of the meat submerged in an aromatic liquid. A large cast-iron pot or Dutch oven is often used – the meat, vegetables and liquid are put into the Dutch oven, covered, then cooked over low, even, low heat for several hours.

Meat is muscle, which means a lot of it will be naturally tough. Some of the tastiest meat comes from the most developed muscles. Braise this meat and you will get naturally rich flavors. And tougher meats are usually cheaper, so spending a little time cooking the meat can save you money while eating really well and filling your home with the intoxicating aromas of tender stews and braised roasts. Braised dishes are also fantastic company dishes for these reasons.

The joy of braising is that you can mix and match the elements of the flavor profile to suit your taste, recipe, or pantry. You can do everything from a basic beef stew and ribs to tender roasts with a coals, and the basic technique is easy to master:

1. Dry the raw meat (cubes, pieces or small roasts) with a paper towel, season with salt and pepper and brown it on all sides in a tablespoon or two of oil in a Dutch oven. medium-high heat. A nice crispy sear is the secret to a tasty embers.

2. Remove the browned meat and add herbs to the fat and cook until they start to turn golden. A good base of basic flavor is a mirepoix: chopped onion, celery and carrot. (If you want a thicker sauce, sprinkle a little flour on the cooked vegetables.)

3. Deglaze the pan with a little liquid, usually wine and broth, stirring the flavor bits stuck to the bottom of the pan.

4. Return the meat to the pot, add vegetables or potatoes in layers and add more broth to about half the meat.

5. Cook over low heat (about 325 degrees F) until meat is tender, which takes as little as 45 minutes for bone-in chicken to several hours for harder cuts like roast or shoulder. pork.

6. Once the meat is cooked, you can serve straight from the oven, or reduce the liquid on the stovetop to a thicker sauce (or add a finishing touch like cream or mustard).

It’s so easy. Now you are ready to enter the world of preparing tender winter meat meals. To get started, here are some of my favorite winter main dishes that rely on braising:

Do you have any favorite dishes that tell you it’s winter?