Just Cook It!
Last week, we began our discussion about the wonderful cooking technique of braising. This week, as promised, we are going to dive into Part II of our discussion where I am going to describe the proper way to execute this technique. If you missed Part I of this column, you can always read it at HeraldStandard.com or get the link to it from my website at www.JustCookIt.net.
Now that you have a basic understanding of what braising is, let’s begin talking about the technique.
The first step to making a great braised dish is searing or browning your protein. Searing the protein gives it a nice golden brown color and also boosts the flavor of the dish. Developing depth of flavor in stages is important in every dish you cook and this is especially true when it comes to braising.
To sear your protein you should start by making sure your protein is dry so that it doesn’t splatter and stick to your pan. You can do this by simply dabbing it with a paper towel.
You will then want to pre-heat your pan over medium-high heat before adding just enough fat to cover the surface of your hot pan. I wouldn’t recommend using butter as your fat (unless it is clarified butter) because it will burn. Vegetable or olive oil is a good choice and even duck or pork fat will also work.
Before you begin to sear your protein you should always season it first. A pinch of sea salt and cracked black pepper on all sides of your protein will do the trick.
Once your protein is seasoned, you can add it to the hot fat in your pan and begin the searing or browning process. Be sure to not overcrowd your pan as this will lead to steaming and will not yield the golden brown color you are trying to create. If you are working with smaller pieces of protein, such as chicken thighs, brown them in batches to avoid the overcrowding. Sear your proteins on all sides before proceeding to the next step.
One note when it comes to seafood — skip the searing step. Doing both searing and braising will overcook seafood.
Once your proteins are nicely seared, remove them from the pan and set them aside. I usually place them on a plate outfitted with a paper towel.
At this point you should also discard any excess fat from your pan. Again, you only want just enough fat to cover the surface of your pan. If there are any burnt bits left in your pan, you should use a paper towel to gently remove them.
The next step is to return your pan to the stove, again over medium-high heat, and sauté your aromatics. For more on aromatics, please refer to Part I of braising.
Sauté your aromatics and fresh herbs until they just begin to caramelize and turn golden brown. Lightly caramelizing the natural sugars in your vegetables or aromatics is another step in developing the depth and stages of flavor in your final dish.
Once your aromatics are lightly caramelized, you can then add your liquid to the pan.
You should bring your liquid to a boil and then turn down the heat and let it reduce a bit.
Once your liquid has reduced by about one fourth, you can add your seared meat back to the pan. At this point you will cover the pan and you can either finish the braising process on the stovetop, or you can transfer your pan into your oven. I prefer to use the oven only because it is much easier to regulate the temperature. Your temperature range should be between 275 and 325 degrees.
I usually check the protein after about an hour and continue to check it every 30 minutes or so after that. The braising process is complete when the meat is very tender and falls easily and cleanly from the bone with little help.
Pick up the protein with tongs and simply feel it to see how tender it has become. It takes a little practice and experience to know the exact point a protein has finished braising.
Braising is a very forgiving cooking technique when it comes to timing and even cooking foods in advance.
You can serve the dish straight from the pot or you can strain the liquid and reduce it further for an even deeper and rich flavor.
Send an e-mail to hsfeatures@heraldstandard.com and let me know about all of the great foods that you love to braise and enjoy! First and foremost never be afraid to – Just Cook It!
Mario J. Porreca of Belle Vernon is a food personality, author, and the host of Just Cook It on WMBS Radio 590 AM. His website is www.JustCookIt.net.