There seems to be a growing trend in braising beef. The possibilities for its use are, however, boundless. Slow cooking results in juicy, tender meat no matter the cut. The difficult thing is easy if you know how to accomplish it.
In braising, the liquid is the most important component. Consider the kind of meat you’re preparing and the meal you’re making to determine if a sweet or sour liquid will complement the meat (for example, red wine with beef, soy sauce with an Asian cuisine, beer with pork, or apple juice with pork). One part beer, apple juice, or white wine to three parts of chicken, veal, or pig stock is my go-to for braising pork. The same principle applies to various cuts of meat; simply adjust cooking time and liquid seasoning accordingly.
The next step is to consider other ingredients that might provide taste, such as veggies and spices. The “holy trinity” of vegetables consists of carrots (1 part), celery (1 part), and onions (2 parts). These vegetables are staples in both French and Italian cuisines. In addition to onions and garlic, shallots may also be utilized. The shallot is one of my go-to ingredients. If you want to add a burst of flavor without the added sugar of apple juice, try using diced apples instead. Remember that salt is an element prior it is a seasoning, and you’ll see why spices are so important in the braising process. In addition, rosemary complements every kind of meat, while basil shines in tomato- and garlic-based dishes typical of Italy and Provence. I often instruct my kitchen staff to “Imagine” the produce available from farmers in certain areas. Assume a cook opens the window blinds and sees a pig, some carrots, onions, celery, rosemary, and a pig. Those are the substances he or she will almost certainly employ. You can cook a fantastic braised meal with only a few items from the farmer’s market.
Here we go with the method! These techniques are adaptable to a wide range of kitchen tools. If you want to sear anything, use a saute pan, but if you want to braise something, use a pot. Having a high-quality slow cooker makes preparing any of these dishes a breeze. In addition to being more secure than using an open flame, most slow cookers are also programmable and can be programmed to do the bulk of the cooking for you. You should get yourself a good slow cooker. My go-to resource for up-to-date ratings and discounts on slow cookers is the provided link.
Salt and pepper your meat and vegetables well before searing. Flour is used by some as a coating for meat. It’s quite flammable, so I wouldn’t recommend it. Leave the outermost layer on the pork belly if you’re using it. Put in some celery, carrots, and onions. Perhaps apples, if you like. The meat should be seared to a deeper color than gold. The most desirable sears are those that get the closest to real combustion without actually igniting. Now is the time to salt generously, since doing so will enhance the taste of your vegetables.
Second, add a splash of acid to deglaze the pan. Any wine or liquor would go with pork belly, but I like beer or apple juice. Among alcoholic beverages, brandy is my go-to.
Add the braising liquid in step three. Add 1 part extra liquid to 3 parts stock. The time has come to mix in the seasonings. Once again, the finest herbs for pork belly are rosemary and thyme.
*Fourth, prepare your cut by cooking it on low heat or at 200 degrees Fahrenheit for three to eight hours. A good method is to use a fork to prod the flesh at regular intervals until the tension is gone. The use of a slow cooker simplifies this procedure immensely.
That’s all that’s required. The time and money you save on cooking is only one of the many benefits of braising meat. Tender and flavorful meat is guaranteed at the end. You can feed your entire family well and still have plenty of food for leftovers.
Just keep in mind that a slow cooker makes this process a breeze. Transferring food from a saute pan to a pot results in a significant loss of taste. Doing so with a reliable product is always recommended. I really hope you give slow cookers at least some consideration.