How to Cook Braised Meat (with Pictures)

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Braising is a cooking technique that allows you to transform a tough and cheap cut of beef into a very tender and delicious meal. Perfected in France and similar to the American technique used to prepare "pot roasting" (cooking a cut of beef at a low temperature or immersed in a liquid), the braising technique consists of cooking the meat at a low temperature, in the oven or in a pot, for several hours, after adding a cooking liquid. Using the right ingredients, the right technique and a pinch of creativity you can create a hearty and hearty meal with which to take care of the whole family. Read on to find out how to prepare the perfect braised beef.

Steps

Part 1 of 4: Get All the Essentials

Step 1. Choose an inexpensive cut of meat to braise

Although this step may seem against the logic behind buying a good cut of meat, choosing a rather hard and tenacious cut or a not very tender cut is the fundamental step to prepare an excellent braised meat. The muscle and connective tissue fibers that make a tough, chewy cut of meat will be broken during prolonged cooking, and the released collagen will help create a perfect texture of the meat. Low temperature and prolonged cooking, when used correctly, are what turn a tough, unappetizing cut of meat into a juicy, tender and delicious dish. Here are some of the most popular cuts of meat used to prepare a braise:

Priest's hat
walnuts
Fish
Brione
Neck
Biancostat
It's very unlikely you'll want to braise a lean steak or sirloin. Everything can be done in the kitchen, but since these are already tender cuts of meat it would be a waste to subject them to slow and prolonged cooking such as braising.

Step 2. Choose the cooking liquid

In addition to the pot and the cut of meat, the other fundamental ingredient is the liquid in which to braise the meat. This is because it offers the opportunity to enrich the dish with flavor. To braise the meat very often a good wine, broth or other tasty liquid that is not simple water is used. Here are some of the most popular choices:

Broth. You can braise your cut of meat using a broth that can be beef, chicken (a choice particularly suitable for any type of meat) or vegetables. The broth allows for a well-structured final flavor. You can use a broth that is already salty or not; in the first case it will be easier to check the flavor of the final dish, but both choices will be fine. In any case, always be careful when adding salt, taste frequently and adjust accordingly.
Red wine. Using a good quality red wine will give the dish a pleasant acid note, especially when combined with another cooking liquid such as broth. The alcohol, during cooking, will evaporate resulting in a rich sauce with an intense color. Very fruity or sweet wines should not be used for the preparation of a braise, but they can be fine if paired with the same amount of broth which will dampen the excessive sweetness. Fruity white wines go best with chicken or pork. Since this ingredient is essential for the final flavor of your dish, take a break and have a glass to be sure that it is a good product and that the "search" for the perfect wine for your braised meat is really over.
Beer. The queen of English cuisine. All stout, porter or dark lager beers are perfect for cooking a braise and giving the meat a great flavor that includes a pleasant sweet note and a malt aftertaste. The darker the beer, the better it is for preparing braised beef. Some Belgian ale beers may even be a better choice, but it comes down to taste, so experiment to find the beer that can give your dish your favorite flavor. In general, light beers like pilsners and lagers go best with chicken and pork.
The amount of liquid you need depends on the amount of meat you need to cook and the use of additional ingredients, such as vegetables. The general rule is to use a sufficient quantity of liquid to completely cover the vegetables found on the bottom of the pot and then reach the level of the meat. The cooking technique is not about boiling or stewing the meat, so we don't want it to be completely submerged in the cooking liquid. The amount of liquid should not be excessive and it will always be possible to add water if there is not enough wine left in the bottle.

Step 3. Start the preparation with a mirepoix or with a finely chopped mixed vegetables

Sounds like a whim but it's not. In French cuisine, the preparation of a braised beef and many other dishes always begins with a mixture of vegetables consisting of onion, carrot and celery, which is called mirepoix. This vegetable base is used as a pairing with meat and to enrich the final flavor of the sauce. After browning the meat to seal it, the mirepoix is added and sautéed before adding the cooking liquid to the pan.

To prepare braised meat correctly, there must be other ingredients in the bottom of the pan in addition to the cooking liquid. This is to give the final sauce the right fragrance, texture and character, while also preventing it from drying out too much. When the chopped vegetables have the correct fineness, for the most part it will completely dissolve in the liquid thanks to the long cooking, flavoring the final sauce. You can also opt for a slightly coarser mince of vegetables to get a braised meat more like a stew.
Depending on the size of the cut of meat to be cooked, you will need to use about 2-3 carrots, 2-3 celery stalks and 1 small white onion.

Step 4. Choose other additional vegetables

Depending on how you want to serve the braised meat, you can choose to prepare a single dish by adding other vegetables. In most braised meats, other aromatic vegetables are always used to keep the humidity at the bottom of the pot constant and to give additional flavors and aromas to the dish. Slow cooking at a low temperature is an excellent opportunity to cook delicious vegetables as well.

Towards the end of the preparation, when the meat is about 45 minutes left, you can add other vegetables such as potatoes, cabbage, peas, mushrooms, leeks and other vegetables. Depending on the season, you can also add fruits, such as apples or pears. In this case, however, if you want to give it a try, use firm and slightly unripe fruits.
Herbs, such as rosemary, sage, bay leaf or thyme, can add an extra touch to the final flavor of your braised beef. If you have access to a herb garden or can buy fresh herbs from your local store, create a small bouquet garni and add it to the pot at the same time you pour the cooking liquid.

Step 5. Always use a deep-bottomed pot to prepare braising

Cooking braised meat begins on the stove and continues in the oven, so it is important to use a pot suitable for cooking in the oven. Enameled cast iron pans are perfect for preparing braised dishes. The ability of the cast iron to retain heat and the considerable weight make it ideal for use in the oven.

Cast iron pans are usually not large enough to accommodate the meat, cooking liquid and vegetables that are required to prepare a good braise, while normal pans are not as efficient as cast iron pans in retaining heat. If you don't have a cast iron pot, use any pot with a lid that can be used in the oven.
If you don't have a pot that is suitable for cooking in the oven, but you have one with a high bottom, you can very well prepare braising using the hob. Some cooks prefer cooking in the oven because the heat is distributed more evenly within the meat, while others prefer to prepare braising on the hob. Both methods are valid for obtaining a tender and succulent braised meat.

Part 2 of 4: Cooking Technique

Step 1. Prepare the meat for braising

Season the cut of meat on all sides using salt and pepper. If you have chosen to use pre-salted broth, be careful not to use too much salt in this step. If you intend to add other spices to the preparation, do so after adding the cooking liquid. Don't worry about removing excess fat or connective tissue from the meat, as they will melt during cooking and add great flavor to the final dish.

Some cooks prefer to lightly bread the meat with flour before browning it, while others omit this step. The flour favors the formation of a delicious crust around the meat and gives the right density to the sauce. It also helps to dry the surface of the meat, promoting perfect browning and browning. If you choose not to use flour, carefully dry the surface of the meat before browning it. If the meat is wet it will not acquire the classic golden color of a good browning.
Depending on the cut of meat you are using, you may need to cut it into more manageable pieces or braise it in one piece. Both methods are fine, the only difference is the presentation of the dish at the end of the preparation.
Normally the braised beef is cooked whole, while the stew (which is cooked immersed in the cooking liquid) is cut into small pieces. The techniques are very similar, so choose the one you are comfortable with. If you love meat in small pieces, cut it before continuing with cooking. If, on the other hand, you want to cook the whole meat and portion it later, that's fine too.

Step 2. Brown the meat, then remove it from the pan

Place the pot on the hob and turn on medium-high heat. Add two tablespoons of extra virgin olive oil to grease the bottom. When the oil is hot, add the meat and brown it on all sides until it acquires a nice golden color and creates a thin crust. Turn the meat regularly and be careful not to burn it.

You need to use intense heat so that the meat cooks on the outside sealing the juices and staying raw on the inside. The actual cooking will take place in the liquid, so in this step you just have to create an appetizing external crust and make sure that part of the flavor of the meat is released on the bottom of the pot and caramelizes. When the browning is complete, the inside of the meat should still be completely raw. Remove the meat from the pot and set it aside

Step 3. Add the mirepoix and sauté it using medium-high heat

To the meat residues that have caramelized on the bottom of the pan thanks to the browning, add the chopped onion, carrot and celery. Stir the vegetables until golden, being careful not to burn them.

Step 4. Add about 2-3 cm of cooking liquid to the bottom of the pot

Once the vegetables are well browned, add a small amount of liquid to deglaze the bottom of the pot. Use a wooden spoon to remove any residue from the bottom of the pot. In this way they will flavor both the meat and the sauce. Add enough liquid to coat all the vegetables, then bring it to a gentle boil.

The difference between preparing a stew and braising is the amount of liquid that is used for cooking in the pot. Although these cooking techniques are very similar, technically speaking, the preparation of a braise requires a small amount of liquid, enough to cover the bottom of the vegetables and create a humid environment in which to cook the meat. If you need to add a little more liquid, don't worry, your braised beef will be great anyway

Step 5. Return the meat to the pot and cover it with the lid, then bake it at 165 ° C

After bringing the cooking liquid to a light boil, put the meat back into the pot by placing it gently on the vegetable bed soaked in the liquid you have chosen for cooking. Cover the pot with the lid and place in the oven.

If you want to cook braised meat on the hob, immediately reduce the heat to minimum and cover the pot with the lid. To prevent the gravy from drying out too much, it may help to add a little more liquid than normal, almost as if you were making a stew, and remove the lid from the pot as little as possible. Whenever you remove the lid, the moisture stored inside the pot is released outside, drying the cooking juices.
As the meat is cooked, the liquid reduces and becomes thicker and tastier, but since the pot is closed by the lid, you don't have to worry about it drying out completely. During cooking there will be a continuous cycle of moisture condensation on the underside of the lid which will then sprinkle the meat, keeping it moist and flavoring it at the same time. Precisely for the creation of this "small ecosystem" inside the pot, you will never have to remove the lid. Don't touch it and let the heat do its job.
The cooking liquid must not boil. If the lid of the pot is lifted due to an intense boil, turn the heat down. A temperature between 120 and 165 ° C is appropriate for brazing. A lower temperature will lengthen the time it takes to complete cooking.

Step 6. Add additional vegetables when 45-60 minutes remain until the meat is cooked

To make sure that all the ingredients are cooked at the same time, you should add the vegetables at the right time, before the end, according to the varieties you have chosen to add.

Tubers and roots such as parsnip, turnip, carrot, potato and beetroot, most likely need to be added in advance. Incorporate this type of vegetables at the same time you return the meat to the pot. Cut them into pieces of equal size in order to uniform the cooking.
Delicate vegetables, such as those with green leaves, mushrooms, beans and peas, should be added almost at the end of cooking, however not earlier than an hour after the end of the cooking process, when you remove the braised meat from the oven. These vegetables should be added whole.
Thaw any frozen vegetables before adding it to the pot. Otherwise, the still frozen vegetables will lower the temperature inside the pot considerably. This type of vegetables does not require very long cooking.

Step 7. The meat is ready when it is tender if skewered with a fork

Depending on the size and cut of the meat used, the cooking time varies between 2 and 4 hours to reach the ideal degree of tenderness and bring the internal temperature of the meat to 71 ° C. When the meat is ready, it should flake off effortlessly by simply applying light pressure with a fork.

During the cooking of the meat, the moisture contained will be released by drying it. When the meat reaches a core temperature of 71 ° C, technically, it is "well done", but still not as good as it should be after proper braising. Since you don't have to worry about cooking wrong because you want to braise your cut of meat, go easy. At this point, by prolonging the cooking in the oven, the fibers of the meat will relax by reabsorbing the lost collagen, responsible for the final softness of the braised meat.
When making a braise, you don't have to worry about overcooking or undercooking the meat. The longer the cooking, the better the final result, as there is no risk of overcooking the meat. If in doubt, continue cooking without problems.

Part 3 of 4: Complete the Pot

Step 1. Remove the meat from the pot and let it rest

When the chosen cut of meat is ready, remove it from the cooking liquid and place it on a plate or cutting board, then cover it with a sheet of aluminum foil so as not to disperse the heat accumulated during cooking. A braised beef should rest for at least 10-15 minutes before being cut.

Depending on the cut chosen, you can also portion the braised meat at the time of serving. Cuts like brisket are suitable for slicing, while cuts like ribs are served whole. Some roast cuts are suitable for fraying with a fork.
If you have added other vegetables, and have decided to reduce the gravy to make a side sauce for the meat, remove them from the pot. Help yourself with a spoon and place them in a large serving bowl, cover them to keep them warm and set aside.

Step 2. Reduce the gravy to create a sauce

After removing the meat, return the pot to the hob and, using medium-high heat, reduce the amount of liquid by half, or until it reaches the desired density. Taste the resulting sauce and adjust its taste using salt and pepper.

If you want to make a gravy, you need to thicken the cooking liquid further, mixing about a quarter of it in a bowl with a tablespoon of flour. When the mixture is well blended, and all the lumps have been dissolved, slowly add it to the sauce while stirring with a whisk. If you lightly breaded the meat with flour before cooking, the final sauce will thicken naturally when you reduce it. Cook for a few minutes to check the consistency of the sauce, before thickening it by adding more flour.
While you're reducing the cooking liquid to make the sauce, you can add other ingredients to flavor it, such as ginger, lemongrass, citrus peel, or garlic.

Step 3. Accompany the braised meat with the right side dish

In most cases, braised meat is accompanied by vegetables added to cooking and mashed potatoes. Braised beef is perfect served with the following side dishes:

Classic Mashed Potatoes or Mashed Sweet Potatoes.
Hash browns.
Sweet parsnip.
Turnips.
Vegetables such as mustard leaves, kale, turnip leaves or beetroot leaves.

Step 4. Complete the dish with chopped fresh herbs or another garnish

A pinch of parsley, rosemary or another chopped aromatic herb can add a lively touch to your braise. Arrange the braised meat on the serving plate and sprinkle it with the sauce you prepared with the cooking juices.

In many parts of the world, braised meat is a typical Sunday dish, especially in the cold periods of the year, in the winter and autumn months. After you have completed slow cooking in the oven, the house will feel warmer and more welcoming, as well as having a very inviting smell

Part 4 of 4: Variations

Step 1. Marinate the meat before making a Sauerbraten

It is a German dish that involves marinating meat, usually beef, in a mixture of vinegar and spices for 3 days, then adding sugar and braising it in the marinade itself.

To prepare the marinade, heat 250ml apple cider vinegar in a saucepan over medium-high heat. Add a small chopped white onion, 50 g of carrots and 50 g of chopped celery. Add a teaspoon of mustard seeds and cloves, 2-3 bay leaves, salt and pepper to your taste. Bring to a light boil, cover with a lid, and cook for about 10 minutes while you sear the meat. After 10 minutes turn off the heat and let it cool to room temperature.
Brown the meat in extra virgin olive oil before placing it in a pot large enough to accommodate the marinade and meat. When the marinade has cooled sufficiently (you don't want the residual heat to cook the meat), pour it into the pot along with the meat and place it in the refrigerator for about three days. Flip the meat once a day to get an even marinade.
After three days, braise it in the oven at 165 ° C for about 4 hours. Before baking, add about 75 g of sugar to the marinade. After cooking, crumbled ginger biscuits and raisins are usually added to thicken the sauce and provide it with additional sweetness. At this point the sauce obtained is used to sprinkle the Sauerbraten.

Step 2. Use a round or rump steak to make a Swiss steak

This is a recipe that has nothing to do with Switzerland, but which involves thinning the meat ("swishing" in English, hence the name) using a rolling pin or a meat mallet. The steak is then braised in a rich homemade tomato sauce, until it is tender and delicious. This dish is accompanied by mashed potatoes and corn.

To prepare the meat, cut the round or rump following the fibers of the meat to obtain steaks about 1, 5 cm thick. Sprinkle each steak with flour, then pound it with a meat mallet until the thickness has reduced by half. Sprinkle each steak with flour again, then brown it over medium-high heat using a cast iron or deep-bottomed skillet. Make sure the pan you are using is suitable for cooking in the oven. When both sides of the steaks are golden brown, remove them from the pan and set aside.
To prepare the sauce, sauté a small chopped white onion, 2-3 cloves of garlic and 2 large stalks of celery using the same pan in which you browned the meat. Fry until the cooking juices are golden. Add a tablespoon of tomato paste and a can of peeled tomatoes (alternatively you can use two medium-sized fresh and ripe tomatoes, cut into cubes). Also add about 250ml of beef broth. Stir and bring the sauce to a light boil, then add chopped oregano, a tablespoon of Worcester sauce and a tablespoon of lemon juice.
Return the meat to the pan and bake it in the oven for about an hour and a half at 165 ° C, covering the pan with the appropriate lid. The meat is ready when it flakes easily using a fork.

Step 3. Make a Carbonade flamande

Served with crusty bread, this sweet and sour Flemish recipe is a true burst of flavor and is a great middle ground between a braised and a roast.

Start the preparation by cutting the beef to obtain bite-sized cubes, then brown them in a cast iron pot or with a high bottom. When finished, remove the meat from the pan, then crisp about 3-4 slices of chopped bacon and lower the heat when the fat has melted at the bottom of the pan. Add a chopped white onion to the saucepan and caramelize it slowly by incorporating 2 tablespoons of butter into the mixture.
Deglaze the bottom of the pot using a Belgian ale beer, then add 250 ml of beef broth, 2 tablespoons of brown sugar and 2 tablespoons of apple cider vinegar. Add chopped herbs: tarragon, parsley, thyme, or whatever herb you like. Finally season with salt and pepper to your taste.
Return the meat to the pot, then cook it on the stove using a low, covered flame for about 2 hours until it falls apart easily with a fork. Some recipes require the meat to be covered with slices of bread in the final part of cooking. In this way the bread will break and incorporate it into the sauce in order to thicken it. Often, this dish is accompanied by French fries.

Step 4. Make a beef bourguignonne

The technique is simple and the flavor is a classic of French haute cuisine. To be good it doesn't have to be complicated.

Brown the meat in the bacon cooking fat after cutting it into cubes, then remove them from the pan and fry the mirepoix. Incorporate a tablespoon of tomato paste, about 20 onions and 450 g of champignon mushrooms. Add salt and pepper to your taste and mix gently to evenly season the mushrooms and onions. Deglaze the bottom of the pan with 500-750 ml of dry white wine, preferably from the Burgundy region, and 250 ml of beef or chicken broth. Top with two bay leaves and whole leaves of sage, rosemary and oregano.
Return the meat to the pot and bake it in the oven at 165 ° C for 3-4 hours until soft at the touch of a fork. If the sauce is too runny, remove the meat from the pan and cook over medium-high heat to reduce and thicken it. Serve it with roasted potatoes.

Ingrediants

Lean cut of beef such as round, walnut or fish
Extra virgin olive oil
Salt and Pepper To Taste.
Brazing liquid (water, broth, beer or wine)
Flavors, such as onion, garlic, herbs and spices
Vegetables, such as broccoli or carrots

Advice

Pork chops can be braised in a high-bottomed pan with a lid. Thin chops tend to curl in cooking, so choose thicker chops (2.5-3 cm) for this cooking technique.
Beef stew should be cooked like a braise. If you cut the meat into 5 cm cubes you will get good results.
Girello, fish and walnut are excellent cuts to prepare a braised meat.
You can braise some types of meat using fresh fruit juices.