I’m all about meat, and I’m also all about inexpensive, and in this day and age, those 2 words don’t usually go together;
But that’s what I love about BRAISING. You can take a large, tough, fatty, inexpensive piece of meat like a chuck roast, and magically turn it into a heavenly, tender, juicy and flavorful meal that feeds a whole family, with very little effort or hands on time.
What is BRAISING exactly?
Braising means to cook with both wet and dry heats. It’s a 2-step form of cooking that produces amazing results.
Firstly we are searing and caramelizing the meat, this builds up our flavor both on the meat and in the pan.
Then we are further layering flavors with sauteed vegetables, garlic, herbs and tomato paste.
Lastly, we are deglazing all of that goodness at the bottom of the pan (called the fond) with red wine and beef stock, and then adding back our meat, and allowing it to gently cook until the tough muscle fibres and collagen have broken down.
What we are left with is juicy, tender meat, and a rich savory sauce to spoon over the top, not to mention your whole house smells amazing for a whole day. Comfort food at its best!!
This technique also works great with lamb, pork, goat and venison, even whole chickens work well.
What cuts of beef are good for braising?
- Shank
- Brisket
- Chuck
- Short ribs
- Oxtail
- Top blade roast
- Eye roast
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INGREDIENTS:
- 1 large chuck roast or any meat good for slow braising
- 1 onion (largely chopped)
- 2 stalks celery (diced)
- 1 punnet mushrooms (chopped/halved)
- 8 cloves garlic (chopped)
- 2 stems rosemary
- 2 bay leaves
- 1 TBSP tomato paste
- 2 cups dry red wine (we use dry farm wines)
- 4 cups beef bone broth
- 2 TBSPS olive oil
- salt + pepper for seasoning both the meat and the dish
INSTRUCTIONS:
- Season your beef liberally, on all sides, with salt and pepper.
- In a large stockpot, add the olive oil and heat on high.
- Slowly and gently add in your seasoned meat, searing all sides until golden brown and a nice crust has formed.
- Turn the heat down to medium, and add in all of your vegetables. Sauté until onion and celery has softened.
- Add in your chopped garlic and herbs and sauté until fragrant, about a minute.
- Now add in your tomato paste, stir, and cook it out for about a minute.
- Pour in your red wine, bring to a rapid simmer, and allow to reduce by half.
- Pour in your beef bone broth. You want the liquid to come up about 3/4 of the way up the meat. Allow to come to a boil, then turn your heat down to low, until it’s at a low simmer and then cover with a lid until meat is fork tender. Ours took about 4 hours, yours may take less or more time, depending on the cut and size of the meat.
- KITCHEN TIP: Once the meat is fork tender (or very close to it) remove the lid, turn the heat up to medium and reduce the liquid until desired sauce consistency. Don’t allow it to over reduce otherwise it can all get a bit too salty. So taste as you are doing this step, and only add seasoning, if needed, right at the very end.
- SERVE AND ENJOY!!
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- HENCKELS KNIFE SET
- FABERWARE 10.5 QUART NONSTICK POT
- CERAMIC CASSEROLE DISH 13×9
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