Braising meats

Selecting Meats to Braise

• Braising can be used for tender cuts (such as those from the loin or rib) or tougher cuts (such as those from the chuck or shank). Any meat to be braised should be well marbled with an ample fat content in order to produce a moist finished product.
• If tender cuts such as veal chops or pork chops are braised, the finished dish has a uniquely different flavor and texture than if the meats were cooked by a dry-heat method. Tender cuts require shorter cooking times than tougher cuts because lengthy cooking is not needed to break down connective tissue.
• More often, braising is used with tougher cuts that are tenderized by the long, moist cooking process. Cuts from the chuck and shank are popular choices, as they are very flavorful and contain relatively large amounts of col­lagen, which adds richness to the finished product.
• Large pieces of meat can be braised, then carved like a roast. Portion con­trol cuts and diced meats can also be braised.

Seasoning Meats to be Braised

• The seasoning and overall flavor of a braised dish is largely a function of the quality of the cooking liquid and the mirepoix, herbs, spices and other ingredi­ents that season the meat as it cooks. However, braised meats can be marinated before they are cooked to tenderize them and add flavor. The marinade is then sometimes incorporated into the braising liquid. Salt and pepper may be added to the flour if the meat is dredged before it is browned, or the meat may be sea­soned directly (although the salt may draw out moisture and inhibit browning).
• A standard sachet and a tomato product are usually added at the start of cooking. The tomato product adds flavor and color to the finished sauce as well as acid to tenderize the meat during the cooking process. Final seasoning should not take place until cooking is complete and the sauce will not be re­duced further.

Cooking Temperatures

• Braised meats are always browned before simmering. As a general rule, smaller cuts are floured before browning; larger cuts are not. Flouring seals the meat, promotes even browning and adds body to the sauce that accompanies the meat. Whether floured or not, the meat is browned in fat.
• After browning, white meats should be golden to amber in color; red meats should be dark brown. Do not brown the meat too quickly at too high a temperature since it is important to develop a well-caramelized surface. The caramelized surface adds color and flavor to the final product.
• The meat and the braising liquid are brought to a boil over direct heat. The temperature is then reduced below boiling, and the pot is covered. Cooking can be finished in the oven or on the stove top. The oven provides gentle, even heat without the risk of scorching. If the braise is finished on the stove top, proper temperatures must be maintained carefully throughout the cooking process, and great care must be taken to prevent scorching or burning. Lower temperatures and longer cooking times result in more even cooking and thorough penetra­tion of the cooking liquid, providing a more flavorful final product.

Finishing Braised Meats

• Near the end of the cooking process, the lid may be removed from oven-paised meats. Finishing braised meats without a cover serves two purposes.
• First, the meat can be glazed by basting it often. (As the basting liquid evapo­rates, the meat is browned and a strongly flavored glaze is formed.) Second, removing the lid allows the cooking liquid to reduce, thickening it and con­centrating its flavors for use as a sauce.

Determining Doneness

• Braised meats are done when they are tender. A fork inserted into the meat should meet little resistance. Properly braised meats should remain intact and: not fall apart when handled gently.
• Braised meats that fall apart or are stringy are overcooked. If the finished product is tough, it was probably undercooked or cooked at too high a tem­perature. If the entire dish lacks flavor, the meat may not have been properly browned or the cooking liquid may have been poorly seasoned.

Procedure for Braising Meats

The liquid used for braising is usually thickened in one of three ways:

• 1. With a roux added at the start of the cooking process; the roux thickens the sauce as the meat cooks.
• 2. Prethickened before the meat is added.
• 3. Thickened after the meat is cooked either by pureeing the mirepoix or by using roux, arrowroot or cornstarch.
• The procedure for braising meats includes variations for whichever thick­ening method is selected.
• 1. Heat a small amount of oil in a heavy pan.
• 2. Dredge the meat to be braised in seasoned flour, if desired, and add it to the oil.
• 3. Brown the meat well on all sides and remove from the pan.
• 4. Add a mirepoix to the pan and caramelize it well. If using roux, it should be added at this time.
• 5. Add the appropriate stock or sauce so that when the meat is returned to the pan the liquid comes approximately one third of the way up the side of the meat.
• 6.      Add aromatics and seasonings.
• 7.     Return the meat to the sauce. Tightly cover the pot and bring it to a simmer. Cook slowly either on the stove top or by placing the covered pot directly in an oven at 25O°F-300°F (120°C-150°C).
• 8. Cook the item, basting or turning it often so that all sides of the meat benefit from the moisture and flavor of the sauce.
• 9. When the meat is done, remove it from the pan and hold it in a warm place while the sauce is finished.
• 10. The sauce may be reduced on the stove top to intensify its flavors. If the meat was braised in a stock, the stock may be thickened using a roux, arrowroot or cornstarch. Strain the sauce or, if desired, puree the mirepoix and other ingredients and return them to the sauce. Adjust the sauce's consistency as desired.