I can think of no other cooking technique that can produce deep intense flavors and fork tender texture with minimal work than the technique of braising. Braising is a combination cooking technique that utilizes both dry heat (browning) and moist heat (simmering) to produce a luxurious melt in the mouth feel and deep flavor out of otherwise tough lack-luster cuts of meat. Anyone can take a tender steak and grill it but it takes someone with a bit of skill and knowledge to make a culinary silk purse from the proverbial sow’s ear!
Braising Basics
Meat: Successful braises start with tougher cuts of meat that have flavor, a fair amount of marbled fat and connective tissue. As the fat melts during cooking it will help to separate the muscle fibers and provide moisture to replace liquids that will seep out. The collagen in the connective tissue will also melt and help to keep the meat moist. Additionally, the collagen that seeps out of the meat will help to thicken the luxurious sauce that will be created during the slow cooking. Chuck roast, veal and lamb shanks, oxtails, and beef short ribs all make good choices. When it comes to getting the most flavor for your money my bet is usually oxtails and short ribs.
When braising osso buco (cross-cut pieces of veal shank), it is necessary to make a couple of incisions between the meat and the thin membrane that surrounds the meat. A couple of snips with kitchen shears on the meaty-side of the osso buco will allow the membrane, a type of connective tissue called “elastin”, to contract without curling up the meat into a cup-like shape. For lamb shanks, remove excess fat prior to browning.
When braising short ribs, use the tip of a chef’s knife to make an incision lengthwise through the elastin on the bone side of the rib. This incision will allow the elastin to contract during browning and cooking and the bones will slip away from the flesh to reveal delicious meaty chunks that are easy to serve and eat!
Oxtails, depending on how well they’ve been trimmed, may have large amounts of fat surrounding them. Trim off excess fat to minimize the amount of grease that will have to be de-fatted before serving.
Dry heat: Browning the meat before adding liquid to the pan is critical. As with any cooking method, the more color that it has the more flavorful it will be. For this reason it is important to note that a non-stick pan will do very little for creating flavor…stay away from them when browning!
Moist heat: Liquids can be a combination of stock, wine or other liquids. The key is to make sure they are flavorful so that they’ll be even better when reduced.
Time & Temperature: Long slow cooking is the final key…slowly heating the meat in the liquid helps to break down tissue and create a more tender result. While stovetop cooking is possible, I prefer oven braising to minimize sticking and burning and allow it to cook with less attention. While braising can be done at higher temperatures around 400F, you’ll really be better off to do it for a longer time at a more gentle temperature between 325 and 350 degrees F.
Thickening: The sauce that results during braising can be thickened through a variety of methods:
- Natural Reduction: The braising liquid will naturally increase in viscosity as the liquid evaporates during the cooking process.
- Gelatin: Sauces will gain body from extraction of gelatin, either from the bones that are part of the braise or from homemade stock it is being used.
- Starches: Most of the time the meat will either be dredged in seasoned flour before browning, will have flour added to the vegetables to absorb excess oil before the liquid goes in, or the sauce will be thickened with cornstarch or arrowroot if there isn’t time to allow natural reduction to take place.
Some recipes such as German Sauerbraten will utilize ground gingersnaps added at the end for thickening. My personal preference is to add flour after the vegetables have been browned and then allow natural reduction to thicken during the cooking or at the end if further thickening is needed.
