Braising Technique

Braising, often referred to as a combination cooking method, is so named because it starts out with dry heat, searing the main item, and then continues with moist heat, the slow and low simmer that tenderizes even the toughest cuts of meat. It is a perfect cold-weather cooking method as we spend more time indoors and can hang around until the meat is fork-tender. Braising is best done ahead of time, perhaps a Sunday afternoon, as the flavor improves over a day or two. It also makes rendered fat easier to remove. Once you master the technique, you can vary the flavors using different ingredients and flavor profiles, but applying them to the same technique.

Mise en Place:

  • Main item. Traditionally this will include more mature, less tender cuts of meat or poultry. Trim away all fat, silverskin and gristle. At this point you can marinate the item if desired, but it is not necessary. Dry and dredge in flour (which can be seasoned with salt and pepper, and dry herbs and spices, even dried pulverized mushrooms). This step may not be necessary with larger cuts of meat.
  • Mirepoix. This consists of one part carrots, one part celery, and two parts onion. It enhances the flavor of the meat you are cooking and its accompanying sauce. Cut into appropriate size for cooking (the longer the cooking, the bigger the dice of mirepoix).
  • Liquid. Have available an appropriate cooking wine and well-flavored stock.
  • Aromatics. Bay leaves, peppercorns, thyme, parsley sprigs all add flavor to the braising liquid.
  • Optional components:
  • Pork products: bacon, ham or salt pork.
  • Tomatoes: tomato paste or diced canned tomatoes – adds flavor and color.
  • Other vegetables: diced root vegetables, mushrooms added near end of cooking time.
  • Thickener: cornstarch slurry, roux or puree mirepoix in dish to thicken sauce.

Method:

  • Dredge meat in seasoned flour if desired. If not using flour, season with kosher salt, pepper and dried spices as desired. Sear the main item in hot oil. This initial step should not be overlooked as it is necessary to develop flavor and color. Red meats should be seared to a deep brown color.
  • Remove meat and add mirepoix. If using tomato product add at this time and pincé. If roux is used as thickener, add at this time. If using pork product, add at this time.
  • Place main item on bed of mirepoix in pot.
  • Add liquid: wine and stock or just stock. Add aromatics. In general, the liquid should cover the main item only by one-third. If using sauce for liquid, add at this time. (i.e. enchilada sauce, tomatillo sauce).
  • Bring the liquid to a simmer over direct heat – do not boil.
  • Cover and place in low oven 300-325°F. Turn item from time to time to moisten all exposed surfaces.
  • When meat is fork tender (2-3 hours usually); remove from braising liquid and set-aside to cool. Pour off liquid into tall, clear container. Skim visible fat or chill overnight and fat will solidify. Strain liquid.
  • Finish sauce: You may need to further reduce sauce to get the correct consistency and intensity of flavor. If it is sufficiently flavorful, just thicken with cornstarch slurry.
  • Carve, slice or pull main item and serve with pan sauce. Enjoy!