One of the most classic cooking methods is to broil. This is used for meats that require slow, long cooking. These cuts are known as'second-class cuts'. They can be tough and chewy when cooked in 'fast' ways like pan frying or barbecuing. These meat cuts are hard because they have connective tissue that makes it difficult to cut and chew. These meat cuts are delicious when cooked slowly for a prolonged period in liquid. This cooking style breaks down connective tissue and makes them juicy, gelatinous, and tender.
Braising and stewing are almost identical. Braising can be used to cook larger or more complex cuts of meat in a liquid. While stewing is used to refer to smaller or cut pieces that have been cooked (wholly submerged) in a liquid. Notice that I didn't use the term 'boiled' or "simmered". That's what we call when there is visible bubbling in the cooking liquid. Braising should be done at around 85°C / 185°C with a barely perceptible shimmer and not a rolling boil. You can boil anything, but braise is the process of cooking in liquid. Vegetables, fruit, chicken, fish.
This article will be about meat braising. We'll concentrate on the tougher cuts that can save you money and taste amazing when you use this cooking technique.
Beef cuts Shin, Osso bucco, short-rib, chuck. Plate, cheek, gravy beef. Oxtail, tendon. tripe. tongue.
Lamb Cuts Shoulder, Shin (shanks), tongue
Pork cuts trotter and knuckle. spare ribs. belly. shoulder. tripe.
How to make a stew or braise:
You can follow these steps because stewing is very similar to braising.
For stewing, cut into smaller pieces, like a dice. Take into account the size of your spoon or mouth when you are making stew. Cut your food into bite-sized pieces that can be easily picked up using a spoon. The liquid should be sufficient to completely cover the meat.
You don't have to cut so small for a braise (not bite-sized).
Braise medium-sized pieces of meat. Medium cuts include spare ribs and short ribs as well as tongue, spare ribs and short ribs.
Large refers to whole cuts, such as the ones you would roast. It can also include whole ducks, whole poultry, lamb shanks, or prime cuts of beef.
Cooked Chicken Temp Braise the meat by completely immersing it in the liquid. Or, you can use a casserole or braising dish to cover the meat. Cover the meat with the lid. Cover with the lid.
Prepare your braising liquid. You can add whatever you like to the braising liquid. You can use your favorite European flavours such as carrot, onion and celery. You can also use Asian aromats such as ginger, spring onion and carrot, lemongrass or soy, star anise, etc.
To braise whole, clean or trim the larger cut. This is not a problem. All you need to do is trim any fat. This will cause the excess fat to melt and float on top of the oily liquid, soaking in all the flavours. This is why lean is the best.
Bring the braising stock to a boil, then add your meat. Keep an eye on the liquid until it returns to a simmer. Then adjust the heat so that the liquid is moving slowly.
That's it. Now, you need to wait. You must keep it at this temperature until it becomes tender. This will take 45 minutes to an hour for pork. It takes about 1 to 2 hours for lamb, depending on the cut. It takes between 1-5 and 5 hours for beef.
It depends on how large the cut is. Beef short ribs take between 1 and 1.5 hours, depending on the quality. Because it is large, a corned beef side or a silver side may take 3-4 hours. The tenderness of the meat is what you want to look for. You can take the meat as far as you like without it falling apart. About 1.5 to 2 hours for ox tail. Beef cheek takes about 3 hours.
You can perfect your technique with smaller items such as pork spare ribs (45 minutes to an hour), lamb shanks (1.5-2 hours), pork belly (30 minutes to 1hour), and beef shortrib (1.1.5 hours).
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