Braising Tough Meat

120 mins
Serves 1
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Directions

  1. 1Pat meat dry and season.
  2. 2Pat meat dry and season.
  3. 3Pat meat dry and season.
  4. 4Heat oil in a Dutch oven.
  5. 5Heat oil in a Dutch oven.
  6. 6Heat oil in a Dutch oven.
  7. 7Sear the meat on all sides until deeply golden (build that crust).
  8. 8Sear the meat on all sides until deeply golden (build that crust).
  9. 9Sear the meat on all sides until deeply golden (build that crust).
  10. 10Remove the meat and set aside.
  11. 11Remove the meat and set aside.
  12. 12Remove the meat and set aside.
  13. 13In the same pot, soften onion, carrot, celery, and garlic.
  14. 14In the same pot, soften onion, carrot, celery, and garlic.
  15. 15In the same pot, soften onion, carrot, celery, and garlic.
  16. 16Stir in tomato paste and cook until slightly darkened.
  17. 17Stir in tomato paste and cook until slightly darkened.
  18. 18Stir in tomato paste and cook until slightly darkened.
  19. 19Deglaze with wine or stock, scraping up the fond at the bottom.
  20. 20Deglaze with wine or stock, scraping up the fond at the bottom.
  21. 21Deglaze with wine or stock, scraping up the fond at the bottom.
  22. 22Add your seared meat back in.
  23. 23Add your seared meat back in.
  24. 24Add your seared meat back in.
  25. 25Submerge the meat with stock till halfway.
  26. 26Submerge the meat with stock till halfway.
  27. 27Submerge the meat with stock till halfway.
  28. 28Turn your heat to low and bring it up to a simmer.
  29. 29Turn your heat to low and bring it up to a simmer.
  30. 30Turn your heat to low and bring it up to a simmer.
  31. 31Lid on and leave for 2 to 4 hours, depending on your cut, until fork-tender.
  32. 32Lid on and leave for 2 to 4 hours, depending on your cut, until fork-tender.
  33. 33Lid on and leave for 2 to 4 hours, depending on your cut, until fork-tender.
  34. 34Remove meat.
  35. 35Remove meat.
  36. 36Remove meat.
  37. 37Reduce or blend the braising liquid into a sauce.
  38. 38Reduce or blend the braising liquid into a sauce.
  39. 39Reduce or blend the braising liquid into a sauce.
  40. 40Season to taste and serve.
  41. 41Season to taste and serve.
  42. 42Season to taste and serve.

Ingredients

  • Beef cheeks
  • Beef cheeks
  • Beef cheeks
  • Short ribs
  • Short ribs
  • Short ribs
  • Brisket
  • Brisket
  • Brisket
  • Chuck
  • Chuck
  • Chuck
  • Lamb shoulder or shank
  • Lamb shoulder or shank
  • Lamb shoulder or shank
  • Pork shoulder or belly
  • Pork shoulder or belly
  • Pork shoulder or belly
  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • Onion
  • Onion
  • Onion
  • Carrot
  • Carrot
  • Carrot
  • Celery
  • Celery
  • Celery
  • Garlic
  • Garlic
  • Garlic
  • Tomato paste
  • Tomato paste
  • Tomato paste
  • Wine and/or stock
  • Wine and/or stock
  • Wine and/or stock
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Salt
  • Salt
  • Salt

Equipment

Dutch oven

Tips

  • Don't go for something lean like chicken breast because you'll end up with dry meat.
  • The liquid should never boil; a gentle simmer is all you need to tenderize the meat.
  • You can easily turn the braising liquid into a sauce by seasoning, blending, and reducing it further.