Braising Beef
With a simple Google search you’ll find braising is a two-part cooking method utilizing wet and dry heat. Commonly started by browning at a high temperature, then moving over to simmer in a covered pot with butter, oil, broth, etc. Comparable to stewing, but with less liquid and usually used for larger cuts of meat. The best types of beef cuts to use are those with high amounts of collagen and connective tissue. This cooking methods essentially melts the collagen and connective tissue making your meal melt in your mouth. Yes, it’s that good!
The best cuts of beef to braise:
- Beef Short Ribs
- Chuck Roast
- Flank
- Rump
- Round
These cuts are harvested from an area of the animals that are well exercised, allowing the muscles to strengthen, but also build in flavor.
A few things you should know before braising:
1. Do NOT braise a filet mignon or a ribeye. The end result would be very tough and overcooked. That’s not how we like it around here.
2. Cook long and slow. You’ll need to carve out sometime for this meal. If you’re looking for a quick meal, this is not it.
3. Throw your vegetables in! You can braise vegetables too.
4. Most braises are done with stock and/or wine. Feel free to combine the liquids used, it’ll add depth and balance to your meal.
5. Enameled cast iron heats evenly and retains temperature well. A cast iron dutch oven would work perfectly for braising.
