All About Braising

BRAISING 

 

    •    Braising is a combination cooking method using both moist and dry heat. The food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid.

 

    •    Braising relies on heat, time, and moisture to break down the tough connective tissue in meat, making it an ideal way to cook tougher cuts.

 

Veal Osso Bucco

 

Veal Shanks

Flour

Oil

Celery

Onion

Carrot

Tomatoes

Wine

Beef Stock

 

Dredge the veal in flour. Sear the meat in oil, once you have a nice sear on the veal remove it from the pan. Add the chopped celery, onion and carrots to the pot along with a can of tomatoes. Then add the veal back to the pot and add the beef stock and wine, you should add enough stock to just cover the veal. Bring the contents of the pot to a boil. Meanwhile preheat the oven to 350 degrese. Place a cover or foil on the pot and put it in the oven. The meat should brais in the oven for about an hour or until tender. Once the meat is tender remove the pot from the oven, remove the veal and cover. Using a cheese cloth strain the liquid into another pot. Reduce the liquid and then serve over the veal.

 

 

Brown Ale-Braised Chicken

 

Ingredients

1 tablespoon packed brown sugar

1/2 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

8 skin-on chicken thighs

1 tablespoon vegetable oil

1 medium onion, sliced

2 stalks celery, chopped

8 small whole carrots with tops, peeled and tops trimmed to 1-inch

2 tablespoons all-purpose flour

1 ounce bottle brown ale

1/2 cup reduced-sodium chicken broth

4 cloves garlic, peeled

 Coarsely chopped celery leaves

 Fresh thyme

 

Directions

Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.

In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.

In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40minutes. Sprinkle with celery leaves and thyme. 

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