4.03

Braising

What: Braising is done with whole cuts of proteins. The larger the piece of meat, the longer it will take to cook and become tender. Inexpensive and tough pieces of meat are typically used in braising, such as brisket, short ribs, and chuck roast. The purpose of braising is to create lots of flavor from searing the meat and caramelizing the exterior and then tenderize it by cooking it in a flavorful broth.

*How: First, the piece of meat is seared (dry-heat cooking method) and then chicken or beef stock is added (moist-heat cooking method) along with mirepoix (50% onion, 25% carrot, and 25% celery) and a bouquet garni (bundle of herbs). Once added, the pot is covered and left to simmer for at least 8 hours to break down the tough piece of meat.

Stewing

What: Stewing uses the same process as braising, but the only difference is that you cut the meat into cubes. This will shorten the cooking time!

*How: Cut your meat into pieces about the size of a golf ball so they are not too small and overcook. (For more flavor, you may choose to dredge your pieces through seasoned flour.) Heat a drizzle of oil in a pan over medium heat. Add the meat and brown on all sides (dry-heat cooking). Depending on your recipe, add seasonings, vegetables, and liquid, such as beef broth, juice, or even water. Bring the liquid to a boil, then reduce heat to low and cover (moist-heat cooking). When it’s done, your meat should be very tender.