| "To Braise" means browning in fat and cooking | | | | along with a less fussy project. ( braising temperatures |
| covered in a small amount of liquid. It's a method used | | | | are 145-300 degrees, inexperienced cooks, however, |
| to tenderize and intensify flavors in meat or | | | | should not cook below 185-200 without proper |
| vegetables. Usually inexpensive cuts of meat are best | | | | equipment for temperature control, meat can spoil if |
| suited for this style of cooking, so it's an affordable | | | | improperly cooked on to low a heat, if there is a |
| gourmet meal with little fuss. | | | | simmer (small bubbling) going on in the pot you know |
| Listed below are the 4 basic steps to braising meat, | | | | your temp is not to low) |
| and an example chart for different meats and their | | | | Example Cooking Times: |
| cooking times, followed by a recipe for: Braised Ginger | | | | Lamb Shank, four to six shanks each one pound, 2 |
| Beef with Pomegranate Sauce. | | | | ½ hours |
| 1st Start by choosing a cut of meat. Lamb or beef | | | | Shoulder roast 3-4 pound, 3½ - 4 hours |
| shank, pork or beef shoulder roast, top blade steak, | | | | Top blade steaks, 2 ½ to 3 pound, 1 ½ inch |
| brisket, chuck roast, and short or back ribs are the | | | | thick, 1 ½ to 2 hours |
| most common beef, lamb and pork braising choices. | | | | Brisket, 3½ to 5 pound, 1 ½ inch thick, 3-4 |
| Most are tougher cuts of meat with high levels of | | | | hours |
| protein known as collagen. Collagen cooked at low | | | | Back ribs, 3-4 pounds, 2x2x4 inches, 1 ½ to 2 |
| temperatures for long period's converts to gelatin in the | | | | ½ hours |
| braising process which in turn tenderizes the meat and | | | | Short ribs, 3-5 pounds, 2 ½ to 4 hours |
| creates a rich thick sauce. So don't think you need to | | | | Boneless chuck roast, 2½ -3 pounds, 2½ |
| buy a tender cut of meat to end up with a good meal. | | | | hours |
| In the end tougher cuts of meat are better for creating | | | | Chicken, bone in, 1 hour |
| the richest flavor and thicker sauce. The secret is in | | | | Swordfish, 2-4 pounds, 1 inch thick, ½ to 1 hour |
| the gentle slow cooking. Chicken and fish are also | | | | Ginger Beef with Pomegranate Sauce |
| great choices, however, chicken should not be skinless | | | | 3 - 4 pound Brisket or Shoulder Roast |
| and bone in is best, preferably legs and thighs, and for | | | | 2 tablespoons olive oil |
| fish, shark and swordfish cuts will hold up better than | | | | 1 large onion, chopped |
| others. | | | | 3 inches of fresh ginger, sliced ¼ inch thick |
| 2nd Then brown in fat. Depending on your recipe, most | | | | 15 large garlic cloves, pealed and left whole |
| meats are browned first in a small amount of fat for | | | | 1/3 cup soy sauce |
| color and flavor enhancing. Using a Dutch Oven or | | | | 1/3 cup pomegranate syrup (most stores carry this) |
| large heavy pot with a tight fitting lid, add your fat, heat | | | | 1/3 cup brown sugar |
| to a hot temperature, add the meat and brown on all | | | | Wash the brisket and dry excess moisture from the |
| sides. Usually browning takes 10-20 minutes and is a | | | | surface of the meat. |
| process that does not cook the meat all the way | | | | In a heavy pot with tight fitting lid or Dutch oven, heat |
| through, it's a surface cooking called browning or | | | | the oil and brown the brisket and onions together for |
| searing to lock in flavor. Most commonly meat is left | | | | about 7-10 minutes. Turn the brisket to evenly brown |
| whole for braising, but if meats are cut, remember | | | | on all sides. |
| same size portions are the best for even cooking. | | | | Add the remaining ingredients, cook for about 3-5 |
| Tips: For successful browning, foods must be dry and | | | | minutes until sugar is melted and sauce becomes hot, |
| free of moisture or steaming not browning will result. | | | | stir well, cover and bake in a 300o oven for about 3-4 |
| Also not crowding your pan will allow moisture to | | | | hours, stirring once or twice to baste the meat. (a slow |
| escape during the browning process and give you a | | | | cooker can also be used and will require no stirring, |
| properly browned item. | | | | however I like to stir and baste once just because I |
| 3rd Then add your liquid. Liquids can include, wine, apple | | | | enjoy checking the progress) |
| juice, water, broth or etc. Liquids, however, should not | | | | For stove top cooking, cover and keep flame low, and |
| cover the meat. Usually no more than a ¼ - 1 | | | | sauce at a slow simmer, stirring about every 30-45 |
| cup is needed and sometimes no liquid is added | | | | minutes. Cook the brisket for about 3-4 hours, or until |
| depending on the recipe. Also at this point other items | | | | meat is tender and sauce has thickened. |
| can be added, onions, garlic, spices, vegetables and | | | | If sauce has not thickened to desired thickness when |
| etc. | | | | the brisket is ready; remove meat and lid, then reduce |
| 4th Cover and cook on a very low heat, over a stove | | | | for a couple minutes. |
| top, in a slow cooker or in the oven usually for 1 to 4 | | | | Slice meat and arrange on a large platter, pour the |
| or more hours, depending on the recipe. Oven cooking | | | | sauce over the top and garnish with cherry tomatoes |
| is most effective, due to even heat from all sides | | | | and or parsley. |
| which offers the best flavor and tenderizing results, | | | | |