Braised Meat is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Brazing is essentially a two-step cooking method. it’s a two step cooking method and it works best for meats that are tougher, you want a tip like a blade roast that has a lot of connective tissue start by searing your meat and not clogging the pan I like to do it in batches and the function of the hearings is just for flavor and color this will make a nice rich dark sauce and add a nice caramel flavor, make sure it’s browned on all sides and the next step in the brazing is to add your aromatics onion carrot celery since I’m doing a beef bourguignon I’m going to add pearl onions as well once the onions are translucent.
After about five six minutes you want to first deglaze your pan with a little bit of red wine and bring it to a simmer this takes out all those tasty bits that were left over after searing the beef and once that’s simmered I put the beef back in the pot and now that I have almost all my ingredients in, I add the remaining liquid, so a combination of tomato puree and just enough beef broth to cover the vegetables and meat and a little fresh thyme. and remove them before serving the stew. Just let it simmer and stir occasionally and after about two hours, what was initially a very tough piece of meat melts in your mouth, tender and tasty.
Of course, I’m a firm believer that braised dishes are always better on the second day, so make enough for leftovers and enjoy.
Here’s a quick lesson from Anna on how to braise meat.
Let us know what you think of today’s braised meat tips, tricks, and hacks!