How can I Braise Beef?

Braising is a slow cooking technique that uses fluid to transform hard cuts of meat into delicate and tasty meals. You can beef in the oven or on the brewhouse; Accompanying vegetables can be cooked in the same pot. Usually you brown the outside of the meat and then boil it slowly in a covered pot or pan. Beef is boiled at low to medium temperatures while immersed in a liquid that covers it at least halfway. The process can take from 1-1/4 to 3 hours and sometimes longer depending on the size and type of piece of meat.

Braising is also known as baking of a pot; The best type of Braise Beef is heavy and deep with a robust lid such as Dutch Oven or Crockpot. It is a process that adds a lot of moisture and tenderness to cuts of meat, including the bake, ribs and chest, which are usually hard when cooking by a dry method. These beef cuts are often cheaper than finer meat, so there may be a very economic metal of cooking.

The first step to Braise beef is to brown all sides of the meat. Add a small amount of oil or butter to a pot or pan and sill beef beef at medium to high temperature. Move and rotate the meat until it is evenly brown or tanned on all sides. Then remove the meat, pour the fat and all drops from the pot and add vegetables such as onions, carrots or potatoes if they exist. Relave the vegetables for a few minutes.

The next step to the beef is to put the meat back in the pot and add a liquid of cooking. Common fluid options are water, wine, beer, juice or stock or combinations. The liquid should cover the meat in half. Any spice should also be added at this point.

If you simmer beef on the cooking form, bring the liquid to a boil and then cover the pot and reduce to low heat. Allow the pot to simmer and boil the beef slowly. If JstepomCover the Crockpot on Braise beef and turn it on to low settings. If you prepare it in the oven, cover the pot firmly and place it in the center with a temperature set to 325 ° to 350 ° Fahrenheit (163 ° to 177 ° Celsius). Let the beef boil until the fork is "fork".

As soon as beef is cooked, the liquid can be made in the sauce to serve it. Remove meat and vegetables from the pot. Cook the liquid until it thickens, which is called a reduction, and add the spices. Another method is the thickening of the liquid with corn starch or flour to sauer. Serve with meat and vegetables and enjoy.