Brown Braising of Meats and Vegetables

Braising is a method of cooking which involves long, slow, moist heat. This cooking procedure blends flavors and softens tough textures.

To 'braise' means to cook food very slowly in a covered container with an appropriate amount of liquid. The liquid forms the basis of the sauce that accompanies the dish.

This method of cooking is especially good for less tender cuts of meat as it renders tough meat tender while retaining water soluble vitamins and minerals. The best cuts of meat for braising are those with a lot of connective tissue and fat which hold together the bands of protein in meat. During the long, moist cooking process, the connective tissue breaks down into gelatin, becoming soft in texture while retaining its juiciness. Cooking at high temperatures with dry heat will cause the connective tissue to become hard and chewy, which only makes tough cuts of meat tougher and unpleasing to the taste. Braising can also tenderize vegetables which contain tough cellulose.

Meats and vegetables may be braised on the stove top, but braising in a slow oven (with its all-over heat) gives the dish a deeper and much richer flavor, cooks it more evenly and produces a thick, richly-textured sauce. Just enough liquid is used to cook in a moist environment. The cooking liquid may be water, wine, broth, or a combination.

Cuts of Meat and Vegetables Best Suited for Braising

Most of the following cuts are found to be fairly inexpensive, which makes braising meats not only flavorful and satisfying, but also provides a less costly meal.

Beef - The following cuts of beef are less tender but tasty and are well suited for braising: chuck pot roast, chuck steak, chuck eye roast, brisket, rump roast, short ribs, thick flank steak, thick skirt steak, eye round roast, top round roast, bottom round roast, shanks, shoulder pot roast, cross rib roast, blade roast, blade steak, 7-bone pot roast, shin steak, and oxtail.

Lamb - Lamb cuts are especially good to braise. The following cuts are most often used: shanks, rolled breast, shoulder roast, shoulder arm chop, leg chops, blade chop and sirloin chop.

Pork - Cuts of pork that are best braised are: blade roast, picnic roast, sirloin chop and country style ribs.

Veal - Veal cuts best suited for braising are: shanks, neck, rib chop, short ribs, arm roast, blade roast, shoulder eye roast, arm roast, round steak, rump roast, breast and sirloin steak.

Poultry - The legs and thighs of poultry are good braised, whether chicken, turkey, or duck.

Vegetables - Vegetables that braise well include onions, fennel, carrots and beets. (Even some fruit such as pineapples and apples may be braised.) Although braising vegetables is similar to braising meat, it takes much less time (30 minutes or less). It is easiest to cut vegetables in half and brown on the flat cut side.

Brown Braising
When brown braising, the meat is browned (it may first be dusted with seasoned flour) in a small amount of oil, fat or butter in a heavy pan or casserole dish. The browned meat is placed on top of vegetables, or with them, and a relatively small amount of liquid is added. The meat is covered and cooked slowly at a low temperature on the top of the stove or in the oven. At the end of cooking the meat and vegetables are removed and a sauce is made from the cooking liquid. Often the vegetables are used in preparing the sauce.

Technique for Brown Braising

1. Season the meat or vegetables to be cooked on both sides with salt and pepper, and whatever seasonings your specific recipe requires. (The cuts of meat or vegetables should be roughly the same size so they cook evenly.)

2. Heat a thick-bottomed ovenproof pan over high heat and add a small amount of oil.

3. When the oil is hot, add the meat or vegetables and sauté on high heat to quickly brown the outside. This will add color and flavor. Without browning, meat will look gray and vegetables will be limp at the end of the cooking time.

4. When nicely browned, add enough liquid to the pan to come about halfway up the sides of the meat or vegetables. (Liquid used for braising may be water, broth, wine or a combination.

5. Next, one may choose to either (a) lower the heat, cover the pan and simmer the recipe slowly on the stove top until everything is tender, or (b) cover and place the pan (provided it's ovenproof) in a slow (250°F) oven and bake. What is important at this point is that the meat or vegetables cook slowly in the liquid and that the liquid does not evaporate.

6. When the meat is done, it will pull away from the bone with no resistance. Be aware that braising is a slow-cooking method. Most braised dishes take from 45 minutes (for smaller cuts of meat and poultry) to 6 hours for really tough shanks and ribs. Vegetables will take much less time.

7. When the pan is removed from its heat source, allow the braised meat to cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.

Tips on Braising

> Use Appropriate Cut
Cuts of meat with a certain amount of marbling and gelatinous connective tissue retain juiciness better than very lean cuts when cooked long and slowly.

> Browning
Although browning is not essential it is desirable. It not only improves color but also develops flavor.

> Tightly Cover
A tight-fitting lid holds in steam that helps soften the connective tissue, making the meat more tender. To make a loose lid fit more tightly, put a sheet of foil over the pan then cover with the lid.

> Liquid Level
Be certain that the liquid level does not get too low. If it does the meat will be baking rather than braising, and the result will be totally different.

> Cooking Time
Overcooking can make braised meat dry and stringy - cook until just tender. Test for doneness at intervals. If the meat is ready but the cooking liquid has not reduced enough to give the sauce a good consistency, remove the meat (keeping it covered to prevent the surface from drying) while completing the sauce. Once the sauce is completed, return the meat to the hot sauce.

Serving Braised Meats

Braises are not particularly difficult to prepare once you understand the technique. Tender, juicy braised meats with their rich, succulent sauces are generally served over (or with) a starch - which might be anything from rice pilaf, couscous, risotto, polenta, wide egg noodles...even biscuits. To balance the meal, serve a mixed green salad with a sharp vinaigrette. Very impressive and a meal your guests will not soon forget.

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