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Braising Warms the Winter Soul - Page 2

© Lindsay W. McSweeney

2) Most braised food will benefit substantially from a preliminary browning. The primary exception is vegetables, which do not require browning although bitter vegetables like endive or radicchio can benefit from a preliminary blanching (boil briefly). Heat olive or vegetable oil in the cooking pot over a burner. Pat the food dry, dust it with a very light coating of flour (optional), and brown in the hot oil on all sides. Remove the food from the pan, and keep warm.

3) Drain off the used oil, and add either butter or a butter/oil combination to the same pan. Add roughly chopped aromatics, almost always at least onion, carrots, and celery. Other choices include bacon or ham, bell peppers, leeks, etc. Soften the vegetables in the fat.

4) Once the vegetables are softened, add a small amount of the cooking liquid such stock, wine, juice, or water, either singly or in combination. Stir to deglaze the pan, (get all the little brown bits off the bottom). When the pot is deglazed, add to the deglazing liquid any other flavorings such as tomatoes or herbs. Add the browned pieces back into the pan and add enough additional liquid to reach halfway up the side of the pieces. Heat the pot on the stovetop until the liquid reaches a boil. Remove from the burner.

5) Press a large piece of aluminum foil on top of the food layer, bringing the ends of the foil up and over the pot’s edges, (this is called an “inverted lid”). If you have an acidic ingredient like wine or tomatoes, put a layer of parchment paper between the food and the foil, as aluminum can react with acid. Put the pot lid on top, sealing the foil.

6) Place the pot in a preheated 275 – 325 degree oven (temperature can be variable depending on how long you want the food to cook, but never over 325 degrees). Check the pot by lifting a corner of the foil up (be careful of the steam) after 20 minutes to make sure the liquid is barely simmering and not boiling; if boiling, turn down the heat.

7) Approximately halfway through cooking, turn the food pieces over and check that the liquid has not dried out.

8) The food is done when a skewer or sharp fork can pierce it with no resistance; (braised meat is very forgiving and will sit happily in a warm oven for a long time). Remove the food pieces. Strain and degrease the liquid; a strainer over a special degreasing measuring cup that has its spout from the cup bottom is perfect for this. Once strained and degreased, return the liquid to the pot and thicken to taste. Thicken by reducing the sauce (boiling it down), or by adding a couple of tablespoons of flour or corn starch premixed with some of the warm liquid (a “slurry”), or by adding back the vegetables after they have been pureed. Taste for salt and pepper.

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