Braising is a really interesting cooking technique that is actually quite fun to do and the final product is tender, moist and delicious. Many people today let slow-cookers or crock pots do all the work for them, which is fine by me. But, what if it breaks? Or if someone suddenly challenges you to make a braised item on the spot? Well, the latter may not happen, but the first one very well may. Besides, braising is, in my opinion, a fantastic cooking technique to learn. so, without further ado, here we go!
- 1 Oz. of Olive Oil
- A 3-pound cut of Beef Chuck (yes it’s a fairly tough piece of meat, but the braising process will turn it into fork-tender goodness)
- 3 Oz. of Onions cut into 1-inch pieces
- 1.5 Oz. of Carrots cut into 1-inch pieces
- 1.5 Oz. of Celery cut into 1-inch pieces
- 1/2 Cup of Tomato Puree
- 1 Cup of Red Wine
- 12 Oz. of Demi Glace (see yesterday’s entry if you’re confused)
- 12 Oz. of Beef Broth or Stock
- 1 Branch of Fresh Thyme
- 1 Bay Leaf
- Salt and Pepper to taste
- Chef’s Knife
- Large Oven-Safe Pan with straight sides
- Wooden Spoon
- Thoroughly dry and season the meat.
- In the pan, add the oil over high heat.
- When the oil is ready, sear the meat on all sides until browned. This will add flavor to the finished product.
- When the meat is browned on all sides, remove and set it aside for now.
- With the remaining fat in the pan, add all the onions, carrots and celery (a.k.a. Mirepoix). Caramelize all veggies.
- When the veg becomes browned along the edges, deglaze the pan with the red wine, scraping the bottom with your wooden spoon.
- Add the tomato puree and any juices that dripped off the meat while it rested.
- Add the demi glace anfd the stock/broth and stir everything to combine. Bring to a boil.
- When it reaches a boil, add the meat back into the pan.
- Cover the whole thing with foil and slide it into a 350-degree oven for 1 to 2 hours.
- When it is halfway through cooking, use your tongs and flip the meat over, then add the thyme and bay leaf.
- Cook until fork-tender.
The best part? The braising liquid can be cooked and reduced into a luscious sauce to serve with the beef. Once the beef is done, you won’t even need a knife to cut through it. Less dishes to do later! Hope you enjoyed this one!