This dry and moist heat cooking method is one of the best ways to use tougher cuts of meat and make unbelievably flavorful meals. It’s best to use bone-in cuts because the bones help to add extra flavor to your dish. Braising involves cooking your meat low and slow. It’s usually cooked using a lower temperature for a longer period of time. This is a wonderful cooking technique to use in the winter months and it’s very easy. Go braise!
1. Dry and generously season your meat (salt, pepper etc). You can also use a dry rub if you’d like.
2. Preheat your oven to 375 degrees.
3. Heat your cast iron pot and then add about 2 tablespoons of oil or fat
4. Once your fat is hot, add your meat and let brown on all sides. You want a nice golden crust.
5. Remove your meat from the pot and set aside.
6. Using the same oil add your mirepoix and let that cook about 5-7 minutes
7. Optional – add about 1/4 cup of tomato paste, cook about 2-3 minutes
8. Deglaze your pan with wine and using a wooden spoon scrape the bits and pieces that have stuck to the bottom.
9. Add your meat back to your pot.
10. Fill the pot so the meat is 3/4 covered with braising liquid.
11. Let cook about an hour and a half and then check your ribs and make sure you still have braising liquid left
12. Turn your ribs and then let cook about and hour and half longer until meat is falling off the bone.
1. You can strain the sauce.
2. Add to a pot and thicken using a roux or a slurry.
1. Remove your woody herbs, thyme and bay leaf
2. Add braising liquid plus all vegetables to a blender and pulse until smooth.
3. This will change the color of the sauce and it will be lighter in color.
4. If you use option #1 you will keep the dark, rich color of the sauce.
Both ways taste fantastic!
Braise the roof!