If you want to start brazing, the process couldn’t be easier, as Proto noted. “First, season and brown your meat on both sides, then remove it from the pot,” he explained. “Then add your mirepoix (which is usually made of carrots, onion and celery) and brown them lightly. Add the broth and deglaze the pan, scraping up any food from the bottom and bring to a boil. Return the meat to the pan. in the pan along with herbs and cook on low and slow in the oven until the meat is fork tender. “
When you want to braise a piece of meat, finding the right types of cuts can make your life easier. “It’s important to use the right cut of meat,” Proto continued. “Meat with a good amount of fat, like chuck steak, will make your beef stew better. “
While the chuck can take your braising game to new heights, don’t feel like you can’t experiment with cuts a bit. According to Food, anything from the shank, the round or the breast works great when cooking your meat with this method; these cuts come from the parts of the animal that exercise the most, resulting in a harder texture, perfect for slow cooking.
Even if you perfect your braising technique, one simple mistake could spoil your entire recipe.