How to Braise Meat

How to Braise Meats

Braising is a wonderful way to cook any meat with a bone, such as pork chops, ribs, beef or chicken. It's a slow, moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts of beef.

Directions:

1. Start by seasoning the outside of the meat with salt and pepper. Dredge lightly in all- purpose flour, making sure to shake off the excess.
2. Heat oil in a large pot or Dutch oven on medium high heat. Using a small amount of oil, brown meat on all sides to seal in the juices.
3. Pour off and discard drippings. Add a small amount of liquid (1/2 cup) such as wine, broth, juice, beer or apple cider.
4. Cover the pan with a tight fitting lid to contain steam.
5. Simmer on the stovetop or in the oven (300 degrees) until fork tender.

Tips:
*Browning meat is optional, but it does add more flavor.
*Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat.
*While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more liquid.
*It is okay to use water, although liquid other than water will add more flavor.

Sample Cooking Times
Shoulder roast, 1 to 1-1/2 inch thick, 1-3/4 to 2-1/4 hours
Fresh brisket, 1 to 1-1/2 inch thick, 2 to 3 hours
Boneless chuck roast, 3-1/2 to 5 pounds, 3-1/2 to 4-1/2 hours
Short ribs, 3-1/2 to 5 pounds, 3-1/2 to 4-1/2 hours
Back ribs, 2x2x4 inch, 1-1/2 to 2-1/2 hours