If you’ve got a little time, braising is the best way to bring out meat’s flavor and tenderness. Similar to using a crockpot – but quicker and generally yielding more intense flavor – braising entails cooking gently in a covered pot over relatively low heat. This slow process tenderizes the meat and distributes the flavor to everything in the pot, including vegetables. There are a ton of great recipes out there, but here are a few tips to help you with the perfect braise, no matter what your recipe calls for:
• Braising works great with tender beef cuts such as a chuck roast and short ribs (either boneless or bone-in.) Bone-in chicken cuts, like drumsticks, are also great for braising.
• The sturdier the pot, the better. Heavy bottomed pots, like cast iron dutch ovens are ideal, as they distribute heat effectively and evenly throughout the cooking process.
• Before adding to liquid, dredge the meat with a light coating of flour and brown on all sides on the stovetop.
• For your braising liquid, use a combination of stock and wine. It also doesn’t hurt having a glass or two while cooking!
• Watch while you braise. Check in on the pot once in a while and add a little water if you think the braising liquid is getting to low or too thick.
SHOP CHUCK ROAST
SHOP BONELESS SHORT RIBS
SHOP BONE-IN SHORT RIBS
SHOP LAMB CUBES