Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. How-To Backward Braising Slow cooking followed by a blast in the oven creates tender meat with an appealing crust, all without searing. Photos: Scott Phillips. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe Chile-Rubbed Braised Beef. Porcini-Rubbed Braised Beef With my technique, you can also cook the meat until tender hours or even a couple of days before serving.
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Member ID. Featured Review. What We're Cooking Now. Ideally, braising is done in a Dutch oven or deep pan with a lid that is both stove top and oven safe.
Then, the meat is added back into the pan with the lid on and finished in the oven or on the stove top using a lower temperature. In order to fully develop flavors while braising, many recipes recommend incorporating a variety of vegetables into the second step — after searing, before adding liquid. There are also several options for braising liquid that can add additional flavor, with common choices being broth or wine. Braising brings out big flavors thanks to the initial searing, but then keeps meat tender and juicy through the lower and slower cooking process.
This option is ideal for tougher cuts of meat where you really need to coax out tenderness. With both of these methods, the end result is a delicious and impressive meal — just make sure you utilize a meat thermometer to ensure the thickest parts of your cut are safely cooked.
Still feeling intimidated by whether to roast or braise? Take comfort in knowing that both options will yield a delicious meal, then consider trying this recipe for the ultimate leg of lamb or this fennel and rosemary crusted pork roast.
Remember: one of the most important things to remember while roasting or braising is to be patience. It can take time to develop the depth of flavor that makes these cooking methods so prized, so sit back, pour yourself a glass of wine and relax while you wait. Please note:. Gift cards and taxes do not qualify toward the minimum purchase requirement. Free shipping will be added at checkout after promotions and discounts have been applied.
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The fish is seared on all sides in a skillet with a small amount of oil. Once it is browned all over to seal the outside of the meat, it goes into the oven to finish cooking. The meat requires less cooking time in the oven, which reduces the chances of the meat drying out. The boiling process uses liquid to transfer heat to the food being cooked. The liquid causes the cooked food to have a soft texture rather than a crispy coating.
A saucepan or stockpot is filled with enough liquid to fully cover the food being boiled. The liquid is heated to a boil. Water is a common boiling liquid, but broth is another option for many dishes. Once heated to a boil, the food goes into the liquid. Some recipes call for the food to continue cooking at a boil, while others recommend lowering the heat so the liquid simmers. Pasta, grains and vegetables are often cooked with the boiling method.
Braising is frequently used with meat, fish or vegetables. This method also uses a liquid, but it doesn't use as much liquid as boiling. Common braising liquids include broth, wine or stock. The food is not fully covered.
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