Don’t Wait for Fall to Braise

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Braised Lamb Shank

 

Braising is not something to be left for a cold Fall day, It is an ideal Summer meal preparation that takes minimal effort and delivers maximum, stick-to-your-ribs satisfaction. Tender, succulent meat covered in an intensely, concentrated and flavorful sauce–braising meat elevates the cheapest, lowliest of cuts into a sublime dish fit for a king. On top of that, the meat can be used in a variety of ways and it won’t break the bank.

What is braising?

Braising is the process of browning a piece of meat and then slowly cooking it in a small amount of liquid. Braising is NOT boiling. You do not want the liquid you are braising your meat in to boil during the process; otherwise you will end up with a tough, dry piece of meat, not a tender, succulent piece of meat. {rant} My childhood is deeply scared from eating dry, tough boiled chicken. Do not do this to your children. Boiling meat is a crime. Grill it. Bake it. Roast it. Fry it. Smoke it. Braise it. But for the-love-of-all-that-is-sacred do NOT boil it. {end rant}

What types of cuts should I use?

If it has a lot of connective tissue and bones in it, then it is ideal for braising. Beef, pork, lamb, chicken, and goat will all work. My favorite is lamb shank (pictured).

What is the Cardinal sin of braising?

Not serving it in the concentrated, flavorful sauce in which it was born. This doesn’t mean that you just slop some of the liquid on top after you pull it out of the oven. The sauce needs to be lovingly cared for by straining out the lifeless herbs and vegetables that have given their all, and then reducing it down until it’s voluptuous, rich, and coats the back of a spoon.

How should I serve braised meats?

Start with the traditional approach of serving it along side mashed potatoes, and then the next time try it tossed with fresh pasta. Just make sure you serve it with THE sauce.

 

About the Author

Stephen Backholm is an amateur wine connoisseur and foodie who lives in Tumwater, WA with his wife and 3 kids. He can be reached at sbackholm@gmail.com.

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