Success in the Kitchen: Part 3 Braising

Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.

Success in the Kitchen begins with Understanding

Success in the Kitchen is something many of us desire to accomplish. It is something I want for you so today I am going to teach you the proper way to braise meat. Many times you will open a cookbook and the technique that is required you are not sure how to accomplish, today you will learn how to braise your selected cut of meat and how to select the correct cut of meat.

Braising Properly brings Success in the Kitchen

Braising meat is a simple process. Braising consist of browning select cut of meat and then finish cooking in a liquid that will later server as a sauce for your meat. Cover your pot with a lid when braising.  Braising meat correctly will bring out rich flavors for your sauce  and moisture in your cut of meat. When the meat is finished it should be tender but not falling apart. Your meat will have an appealing color from the browning and sauce.

Selecting Meat to be Braised

Braising can be used on tender cuts of meat (loins or ribs) or from tougher (chuck). Any cut of meat can be braised you just want to be sure that the meat is marbled(has fat running through it) this produces flavor and moisture. Using the braising method produces a different flavor than if you used a dry heat method for cooking. If using a tender cut of meat be aware that it requires less time to cook than a tougher cut of meat.

Braised Meats and Seasoning

When preparing a braised meat you can place a dry rub on it or you can marinate it (the marinade can be used in conjunction with your cooking liquid. I personally like to inject the meats that I am going to braise with some of the marinade. Be careful on the amount of salt that you use, salt can draw the moisture out of the meat. Tomato Sauce and a sachet of seasonings are usually added at the beginning of the cooking process. Final seasoning is done when the cooking process is complete and the sauce is not going to be reduced any farther.

Braising at the correct temperature brings Success in the Kitchen

The cut of meat and the cooking liquid should be brought to a boil over direct heat. Reduce the temperature and cover. You can finish this process either in the oven or on the stove top. I prefer the oven as it provides more even heat and doesn’t run the risk of scorching. If you decided on the stove top method remember that lower temperatures and longer cooking times will result in a more even cooking and the penetration of the cooking liquid brings a more flavorful cut of meat to your table which results in Success in the Kitchen.

Braised Meats Completion

When the meat is almost done remove the lid to complete the cooking process. This is done for a couple of reasons. First,  you can glaze you cut of meat with the cooking liquid, causing the meat to brown a little more and the glazes flavor will intensify. Second, your cooking liquid will reduce and thicken which can then be used for a sauce.

Trying new techniques in the kitchen can be a little scary at first but this is an easy one, so go into your kitchen today, look through your cookbooks and try a new recipe using the braising method.