The tricks to a perfect braise

Braising is one of my favorite ways to cook. It is the essential slow food. There are some important steps that must happen in order to have a fabulous braise....tricks of the trade one might say. I am going to share some of those tricks with you today.

First and foremost is flavor! Where do you think this flavor comes from? Well the first place is the stock you use. The best is homemade, but there are some great brands out there that will work. Second is caramelization. This is the color you get on the meat and the vegetables. A nice, crisp brown color is exactly what you are looking for.

Secondly is fresh herbs and whole spices. This is important in all cooking! Always have fresh herbs and whole spices in your fridge.

Thirdly is the oven temperature. You want to cook braises low and slow.

A good range is 275-325 degrees.

Forth, and maybe the most important, is deglazing the pan. When you sear the m,eat and saute the vegetables there is a residue left behind. This is where all the caramelization flavor is. To get this you add a liquid (usually wine) and it will pull it right off.

Last, but not least is marinating. If you rub down the meat the night before and let it marinate in some yummy flavors, this will only add to the braising liquid.

Which, once the braise is done, you will use to then make sauce....but that we will get into next time as well as stocks.