Braising Tough Meat
Directions
- 1Pat meat dry and season.
- 2Heat oil in a Dutch oven.
- 3Sear the meat on all sides until deeply golden (build that crust).
- 4Remove the meat and set aside.
- 5In the same pot, soften onion, carrot, celery, and garlic.
- 6Stir in tomato paste and cook until slightly darkened.
- 7Deglaze with wine or stock, scraping up the fond at the bottom.
- 8Add your seared meat back in.
- 9Submerge the meat with stock till halfway.
- 10Turn your heat to low and bring it up to a simmer.
- 11Lid on and leave for 2 to 4 hours, depending on your cut, until fork-tender.
- 12Remove meat.
- 13Reduce or blend the braising liquid into a sauce.
- 14Season to taste and serve.
Ingredients
- Beef cheeks
- Short ribs
- Brisket
- Chuck
- Lamb shoulder or shank
- Pork shoulder or belly
- Chicken thighs
- Onion
- Carrot
- Celery
- Garlic
- Tomato paste
- Wine and/or stock
- Olive Oil
- 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.
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