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Simple steps to braise meat

Braising is a fantastic cooking method for tough meats, such as shanks, ribs and rumps, as it breaks down the connective tissues and leaves them tender.

There are ten simple steps to braising a cut of meat...

  1. Cut the meat into evenly sized pieces. This will ensure that they will cook evenly
  2. Season the meat with salt and pepper
  3. Heat three tablespoons of oil in a heavy, oven-proof pan
  4. When the pan is hot, add the meat and brown it on a high heat
  5. Deglaze the pan with stock or broth. Scrape any meat pieces that have stuck to the pan and stir
  6. Add some diced tomatoes - their acidity will help to break down the connective tissues in the meat
  7. Add stock, broth, water, wine or a combination so that the liquid covers about three quarters of the meat
  8. Cover the pan with a tight fitting lid and place on the middle shelf of an oven that has been heated to 300F/150C
  9. Braise for 45 minutes to six hours, depending on the size and toughness of the meat
  10. Remove the pan from the oven and strain the meat from the liquid

Tips for braising meat

  • Why not make the braising liquid into a sauce or gravy? For a sauce, thicken over a low heat. For a gravy, add equal parts fat and flour.
  • If you don't have an oven-safe pan, you can braise meat by simmering the pot on the hob over low heat. Check regular to make sure that the liquid isn't boiling.

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