A. Basic Braising Procedure:
1. Sear the meat on or under high heat to golden: for color, flavor
2. Remove meat, brown mirepoix (celery/carrots/onion) then combine meat and mirepoix
3. Add braising liquid cover 1/3 to 2/3 up the side of roast or product : may include a
combination of wine, tomato product, stock, demi-glace
4. Bring to boil & reduce to simmer cook until fork tender, can be done in the oven.
5. Remove roast or stew meat, keep warm, finish sauce if needed. This procedure is
commonly used for many tough cuts of meat, that have a lot of connective
tissue.
Examples: From the , chuck roll, blade,roast, boneless arm roast, bottom round
(steak or pot roast), rolled rump steak, cube steak, heal of the round foreshank &
brisket: shank cross cuts and stew meat, corned beef brisket,shortplate, short
ribs, beef stew Variations: Beef Stew is a form of braising as well as pot roast.