Cooking Technique #1: Braising

I'd like to introduce the Cooking Techniques series! In these posts, we will be exploring cooking methods that are essential for preparing and enjoying beef. The majority of the techniques will be very easy to complete with common kitchen equipment. Once the basics are covered, we will dabble into more advanced methods such as smoking, curing and sous vide cooking. The goal is to help give you confidence in cooking a wide variety of beef cuts!

So here we go with Cooking Technique #1: Braising

Braising is near and dear to my heart, and I think EVERYONE should know how to do it. It's a combination of searing, a small amount of liquid and low / slow cooking. All of this transforms cuts of beef that have tough connective tissue into luscious, tender dishes. Below is a quick rundown of what cuts to use and the basics of the cooking technique.

Cuts to use:

• Beef Shank (Osso Bucco, Soup Bone)

• Oxtail

• Short Rib

• Round Roasts

• Chuck Roasts

• Brisket

What you will need:

• A cast iron dutch oven or an oven safe pot with a lid

• A stove top and oven (an instapot can also work)

• Wooden spoon and tongs

• Salt (preferably Kosher Salt)

• A cut of beef (see above)

• Oil for searing (beef fat, canola, grape seed, or olive oil)

• Aromatic veggies & herbs (onion, garlic, carrots, potatoes, rosemary, bay leaves, and thyme are all good options)

• Braising liquid (beef stock, wine, tomato passata, or water)

Cooking Technique:

1. Thaw the beef if frozen, remove any silverskin (a tough membrane on the surface of beef shank and ribs which won’t breakdown) then salt the cut generously. This can be done up to 5 hours before cooking or just before.

2. Pre-heat oven to 225F.

3. Heat pot on the stove top on medium-high heat.

4. Add oil (1 tbsp is fine) to the pot and sear all sides of the beef cut. The goal is to add as much golden brown deliciousness on the surface as possible. Once the meat is browned, remove from the pot.

5. Reduce heat to medium. There will be some crispy bits on the bottom of the pot. This is gold! If using onions and garlic add it now. If not, use a couple splashes of the braising liquid (see above for what you can use). Using a wooden spoon and the liquid in the pot, coax these bits off of the pot. This process is called deglazing.

6. Place the meat back into the pot and add more of the braising liquid so it covers half of the meat (no more!).

7. Increase the heat to medium-high, and bring the liquid to a simmer. Once simmering, place the lid on the pot slightly ajar to allow steam to be released. Place the pot in the oven. Cook for 3 - 4 hours, until very tender. Check periodically and add braising liquid (or water) if the the pot is getting dry.

8. If you would like to cook veggies such as carrots, parsnips, or potatoes in the pot as well, add them in about 1 hour before cooking is finished. This will be better than adding the veggies at the beginning. If you do add them early, the veggies will still taste great, but will be overcooked with a mushy texture.

9. Once the meat is very tender, remove from the pot and let rest for 10 - 15 mins. Any remaining braising liquid in the pot can be strained for au jus / gravy served alongside your meal.

There you have it, the basics of braising! Give it a shot, after a bit of practice you will be creating delicious braised meals such as this french classic - red wine braised short ribs. Recipe provided by Bon Appétit.

Thanks for reading! In our next post, we will be discussing cooking technique #2 - Roasting

Happy Grazin’,

James Wilton | Founder of Greenock Beef