What is it to braise meat?!
The best method: (As my Granny told me) Place the cut of meat into covered oven pan add water (Use Beef stock or chicken stock as per meat used instead of water or use water and add to taste processed powdered stock oxo etc ) to the depth of your first knuckle. Add a mirpoix of vegetables, a combination of cut up (Thumb sized) celery, parsley chopped, onions, carrots, one parsnip (optional) this will make a great base for gravy. When you drain it off in a colander to strain serve the veggies on the side. Cool the stock and skim off the fat which will float to the top. You can use it to make a bullshot with vodka too. To make gravy there are two fast methods.
1. In a measuring cup use a 1/2 cup of water with 3 tablespoons of flour and corn starch, with a whisk combine, add slowly to simmering stock and whisk briskly so no lumps form on low heat cook for 3 minutes stirring constantly. Makes a great gravy and the cornstarch gives a marvelous texture and shine to the finish.
2. Quick method: Take a 1/4 cup of (Vegetable, canola etc) oil whisk in flour till it's soupy. Add to simmering stock in a slow pour whisking vigorously and cook for 3 minutes on slow heat again stirring.
Braising tends to dry out the meat if cooked to long. In the pan Add cooking oil and brown the meat on all sides on the stove top burner. Add water and veggies as above cover and in a slow oven cook till it's about ready. Cooking times vary with size of the cut or weight of the meat or poultry. When it's just about ready remove from oven and test it (again if you leave it in to long it becomes tasteless and dry) if it isn't tender place back in oven and check it every 15 minutes till tenderness is reached. Take it out immediately for a mouthwatering meal...
Answers: Why Braise meat? It is usually for larger cuts of meat, stewing hens (Tough old birds) or cheaper cuts that need to be tenderized. Rather then using meat tenderizers (chemicals) braising if done correctly will make a delectable meal out of any brisket. The problem many people have, they cook it to long, which tends to dry out the meat and render it tasteless.
The best method: (As my Granny told me) Place the cut of meat into covered oven pan add water (Use Beef stock or chicken stock as per meat used instead of water or use water and add to taste processed powdered stock oxo etc ) to the depth of your first knuckle. Add a mirpoix of vegetables, a combination of cut up (Thumb sized) celery, parsley chopped, onions, carrots, one parsnip (optional) this will make a great base for gravy. When you drain it off in a colander to strain serve the veggies on the side. Cool the stock and skim off the fat which will float to the top. You can use it to make a bullshot with vodka too. To make gravy there are two fast methods.
1. In a measuring cup use a 1/2 cup of water with 3 tablespoons of flour and corn starch, with a whisk combine, add slowly to simmering stock and whisk briskly so no lumps form on low heat cook for 3 minutes stirring constantly. Makes a great gravy and the cornstarch gives a marvelous texture and shine to the finish.
2. Quick method: Take a 1/4 cup of (Vegetable, canola etc) oil whisk in flour till it's soupy. Add to simmering stock in a slow pour whisking vigorously and cook for 3 minutes on slow heat again stirring.
Braising tends to dry out the meat if cooked to long. In the pan Add cooking oil and brown the meat on all sides on the stove top burner. Add water and veggies as above cover and in a slow oven cook till it's about ready. Cooking times vary with size of the cut or weight of the meat or poultry. When it's just about ready remove from oven and test it (again if you leave it in to long it becomes tasteless and dry) if it isn't tender place back in oven and check it every 15 minutes till tenderness is reached. Take it out immediately for a mouthwatering meal...
Cooking in liquid, like a pot roast. usually done for tough cuts of meat or roasts.
It's like pot roasting - i.e. in the oven, with liquid.
Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types.
Most braises follow the same basic steps. The meat or poultry is first seared in order to brown its surface and enhance its flavor. Aromatic vegetables are sometimes then browned as well. A cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock, to not quite cover the meat. The dish is cooked covered at a very low simmer until meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy..
Braising is a "moist heat" method of cooking. First, the meat is browned on the stove top using a frying pan.
Second, it is placed in a braising pan with a lid (Dutch Ovens work well). A mirepoix is added along with a sauce, gravy or stock. It is placed in an oven on a low heat (300 F - 325 F) until the meat is tender. Crock pots work well too.
http://www.foodforthoughtonline.net/Brai...