Braising!!

Braising is a method used for less tender cuts of meat such as steaks and roasts. Braising allows thick cuts of beef to tenderize and become flavorful.

Braising is a combination cooking method using both moist and dry heat, typically the food is seared at a high temperature and the cooking process is finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.

A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. Also, the dissolved collagen and gelatins from the meat enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.

The 4 basics of braising
1. Browning
Brown the meat (preferably in the same pot in which you’ll be braising it) in a single layer on the stovetop in about a tablespoon of olive oil, and transfer to a plate when done. Don’t rush it. The more developed the color, the deeper and more concentrated the flavor of the braise will be.

2. Deglazing
Add aromatics like garlic, shallots, and hardy herbs such as rosemary and thyme, and cook until fragrant and golden. Deglaze the pan with wine, dissolving the tasty brown bits that are stuck to the pan. Add the braising liquid, such as beef broth, and bring to a simmer.

3. Slow cooking
Add the main ingredient back to the pan, cover tightly with a lid, and move to the oven. Cook until the meat and/or vegetables are fork-tender.

4. Finishing
Remove the meat or vegetables from the pan, transfer to a large plate, and cover loosely with foil. Reduce the remaining sauce on the stove top over medium-high heat. Cook for 10 to 20 minutes, or until the liquid has thickened enough to barely coat the back of a spoon. Lower heat, add meat back to the pan, and simmer for about another 5 minutes to heat through.