There are 10 basic steps to braising meat:
1. Season the main ingredient with salt and pepper.
2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
3. Saute meat or vegetables in the pan on medium-high heat until the meat browns.
4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.
5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
6. Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 300° – 350° Fahrenheit.
7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
8. Cooking time can vary, but rule of thumb should be, about 1 hour per pound at 325 F.
9. Remove the pan from the oven and strain the meat and vegetables out of the liquid.
10. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).
1. Season the main ingredient with salt and pepper.
2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
3. Saute meat or vegetables in the pan on medium-high heat until the meat browns.
4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.
5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
6. Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 300° – 350° Fahrenheit.
7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.
8. Cooking time can vary, but rule of thumb should be, about 1 hour per pound at 325 F.
9. Remove the pan from the oven and strain the meat and vegetables out of the liquid.
10. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).
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