How to Braise
Braising is what's known as a combination cooking method. This means that during the cooking process you will cook using a dry-heat method and a moist-heat method. This includes browning a (typically) larger piece of meat but other foods can be used, adding vegetables and liquid then cooking slowly until done.
The standard meat used in braising contains a high amount of connective tissue and a moderate amount of fat. Short ribs are perfectly suited to the braising method..
A number of different liquids can be used in braising such as a stock, maybe try a brown stock if braising beef, broth, wine or water. However, due to the fact that cooking meat for extened periods of time will remove much of the liquid inside the meat you'll usually want to use a reduced stock or sauce.
Basic braising procedures:
- Prepare your meat and vegetables that you will be using.
- Using a heavy pot or pan that has a lid, sear the meat or other food to be braised on all sides in a little oil then remove and set aside.
- Sauté any other foods, i.e. vegetables that you want in the pot.
- Add some flour or roux at this time if you want to make a thicker sauce or you can wait till the end to thicken if desired. If you want to just add flour you can simply sprinkle it over the vegetables then toss to incorporate.
- Deglaze the pan with enough liquid so that when the primary food item is returned to the pot the liquid will go 1/3 to 1/2 way up the side.
- Add any other seasonings you want.
- Return the primary food item to the pan, the liquid should go no further than halfway up its side.
- Cover the pan and either place it in the oven between 250°F and 300°F or on the stove turned up just enough to simmer the liquid. You want the
food to cook slowly so if cooking on the stove make sure the liquid isn't boiling.
- You can baste your food item during cooking if desired.
- When the internal temperature of the primary food item is about 5°F cooler than where you want it (it will continue to cook and heat up for a few minutes after being removed from the heat, called carryover cooking) remove it from the pot and set in a warm place.
- Turn the liquid in the pot into a nice sauce. If you decided not to thicken the sauce before cooking it you can do so now by adding a roux or cornstarch slurry. Then you can strain the sauce, purée the vegetables and return them to the sauce or just serve as is.
Pan-braising is very similar to standard braising but you can use thinner cuts of meat, such as chicken breasts.
Using a heavy skillet, follow the steps stated above with your thinner meats except after returning your meat product to the skillet simply reduce to a simmer, cover and let cook for as little as four minutes for chicken and 20 minutes for steaks.
