How do I braise meat?

Choosing the Right Cut of Meat

Braising works best with tougher cuts of meat that have a good amount of connective tissue. These cuts become incredibly tender and flavorful as they slowly cook in liquid. Some excellent choices include:

• Beef: Chuck roast, short ribs, brisket, oxtail
• Pork: Pork shoulder (Boston butt), pork belly, shanks
• Lamb: Lamb shanks, lamb shoulder
• Chicken: Chicken thighs, whole chicken (though this requires less braising time)

Searing the Meat

Searing the meat is a crucial step in braising. It develops a rich, flavorful crust on the surface, adding depth to the final dish. Here's how to do it right:

1. Pat the meat dry: Use paper towels to thoroughly dry the meat. This helps it brown properly.
2. Season generously: Season the meat with salt, pepper, and any other desired spices.
3. Heat oil in a Dutch oven or heavy-bottomed pot: Use a high-heat oil like vegetable or canola oil. The pot should be large enough to comfortably fit the meat.
4. Sear the meat on all sides: Sear the meat until it's deeply browned on all sides. This usually takes 3-5 minutes per side. Don't overcrowd the pot; sear the meat in batches if necessary.
5. Remove the meat from the pot and set aside.

Building the Flavor Base

After searing the meat, it's time to create a flavorful base for braising. This typically involves sautéing aromatics like:

• Onions: Diced onions add sweetness and depth of flavor.
• Carrots: Carrots contribute sweetness and body to the sauce.
• Celery: Celery adds a savory, earthy note.
• Garlic: Minced garlic adds a pungent aroma and flavor.

Sauté the vegetables in the same pot used for searing the meat, using the rendered fat and browned bits from the meat (the fond) to enhance the flavor. Cook until the vegetables are softened and lightly browned, usually about 5-7 minutes.

Deglazing the Pot

Deglazing the pot is essential for scraping up all the flavorful browned bits (the fond) that have stuck to the bottom. This adds a tremendous amount of flavor to the braising liquid.

1. Add liquid to the pot: Pour in a liquid like red wine, broth (beef, chicken, or vegetable), beer, or even tomato paste diluted with water.
2. Scrape the bottom of the pot: Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
3. Simmer for a few minutes: Allow the liquid to simmer for a few minutes to reduce slightly and intensify the flavor.

Adding the Braising Liquid and Meat

Now it's time to add the braising liquid and return the meat to the pot.

1. Add more liquid if needed: You want enough liquid to come about halfway up the sides of the meat. The liquid should not completely cover the meat; the top part will steam, contributing to tenderness.
2. Add herbs and spices (optional): Consider adding herbs like thyme, rosemary, bay leaves, or spices like peppercorns, juniper berries, or smoked paprika.
3. Return the meat to the pot: Place the seared meat back into the pot, nestled in the braising liquid.

Braising the Meat

Braising can be done in the oven or on the stovetop.

• Oven: Cover the pot tightly with a lid and transfer it to a preheated oven (usually 300-350°F / 150-175°C). Braise for several hours, or until the meat is fork-tender.
• Stovetop: Cover the pot tightly with a lid and simmer over low heat on the stovetop. Braise for several hours, or until the meat is fork-tender. Make sure to check and stir occasionally to prevent sticking.

The braising time will vary depending on the cut of meat and its size. Generally, tougher cuts require longer braising times. Check the meat periodically to ensure it's not drying out and to adjust the heat if needed. A general rule of thumb is to braise until the meat is easily pierced with a fork and falls apart with minimal effort.

Finishing the Sauce

Once the meat is tender, remove it from the pot and set it aside. Now it's time to finish the sauce.

1. Strain the sauce (optional): For a smoother sauce, strain the braising liquid through a fine-mesh sieve.
2. Reduce the sauce: Return the sauce to the pot and simmer over medium heat until it has thickened to your desired consistency. This will concentrate the flavors.
3. Adjust seasoning: Taste the sauce and adjust the seasoning with salt, pepper, or other spices as needed.
4. Add butter or cream (optional): For a richer sauce, stir in a knob of butter or a splash of cream at the end.

Serving the Braised Meat

Serve the braised meat hot, spooning the sauce over the top. Braised meat is delicious with:

• Mashed potatoes
• Polenta
• Rice
• Noodles
• Roasted vegetables
• Crusty bread

Enjoy!