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- Schedule intentional time for the email, videos and cooking
- Print out the materials and hang them on your fridge
- Practice (schedule in that cooking during times that work for you)
- Ask questions & be fearless!
is often referred to as the “low and slow” approach to cooking large, tough cuts of meat or hard, fibrous vegetables.
Often times, home cooks are braising food and just don’t know it!
Braising is one of my favorite methods of cooking because it is almost all hands off cooking and yields delicious meals.
Braising is also the easiest way to cook a big portion meal to have it for leftovers or use for a party you may be hosting.
What is Braising?
Braising is a cooking method by which meat or vegetables are first seared, then simmered in a liquid to finish the cooking process.
The liquid that your product is cooked in should come up ¾ of the way up the product.
What Type of Meat & Vegetables Can You Braise?
- Tough cuts of meat with more connective tissue (legs, shoulder, butt.)
- Hard, more fibrous vegetables (Fennel, collard greens, swiss chard or root vegetables)
The Method of Braising
Braising is done in five steps and whether you are cooking pork shoulder or fennel, the process is the same each time.
- SEASON your product with salt pepper and any spices you may choose to use.
- SEAR YOUR MEAT in a very hot pan (enough oil to coat the bottom of the pan)
- BROWN VEGETABLES and add everything back in the pot
- DEGLAZE your pan with a flavorful liquid that comes ¾ of the way up our product
- Cover & put in the oven to cook at a LOW SIMMER!
If you are braising vegetables, you can simply add a bit of salt and pepper to you sauce to finish it off.
For meat, you will want to take the extra step below.
Strain your braising liquid and cook it down by half to create a yummy sauce.
Be sure to re-season and add a splash of acid!
Blend everything in your pot to make a nice, thick sauce.
(You may want to strain after blending to get out any lumps.)
Examples to Get Started:
Remember you can also braise vegetables!
You would use the same steps, just substituting the meat for some veggies.
SEAR: sauté some onion and garlic, add chopped cabbage,
DEGLAZE: add some beer and vinegar
SIMMER: reduce to simmer & voila!
Braised Collard Greens
SEAR: sauté some garlic & onion, add chopped greens
DEGLAZE: add white wine and veg stock
SIMMER: reduce & simmer.
You can even throw in some chick peas & chili flake for a kick!
When braising veggies you do not have to cover your vegetables when braising them, since they are so delicate and will cook quickly.
Letting the water steam out of your liquid while cooking it uncovered will enhance the flavor of your sauce later on.
Resting your meat
Most meat braises will benefit from sitting it their juices either over night or at least until it cools. This isn’t necessary, but will make for a delicious piece of meat, that melts in your mouth.
When reheating your food DO NOT BOIL the meat. Simmer it in the sauce gently. Otherwise, you will reverse all that slow cooked goodness and toughen up your meat.
Cooking With Your Kids:
Finishing the whole process of braising with your child could feel overwhelming, depending on their age and skill level. You can have them help you with some of the prep though!
1. peeling carrots or other root vegetables
2. crushing garlic and peeling the skin
3. seasoning food or making a spice rub for your meat
4. cutting soft vegetables (celery, peppers)
5. picking herbs
When cooking with your child, be sure to give them their own station to work from. Their own cutting board, kid safe knife and hand towel. Not only will this make them feel more independent, but it will give you both space to work side by side instead of on top of each other.
It will lessen the stress on your end and that’s all that matters!
Don’t forget to print your Braising Notes to hang on your fridge!
It may seem like a small step, but this will make the difference in you actually working on the rubs this month.