Braised meats are a favorite among chefs. It allows you to take a less desirable part of an animal (short ribs, tongue, cheek, shank, etc.) and make culinary magic. Braising is a perfect technique for tougher cuts that contain a lot of connective tissue.
When you braise these meats “low and slow,” the moist, gentle heat slowly breaks down these connective tissues (mainly collagen) making the meat incredibly tender and rendering a beautifully flavored liquid that can then be made into a sauce.
Basic Technique For Braising
- Start by first browning your meat that you are about to braise either in a heavy bottom braising pan or skillet.
- Once the meat is a rich golden brown, fill your braising pan with enough liquid to come to the top of the meat. Traditionally, veal or chicken stock is used in most braising applications. The addition of mirepoix, red wine, and fresh herbs such as thyme is also a nice touch.
- Place your braising pan in a 350 degree oven for about 3-5 hours depending on the cut of meat you will be braising.
- The meat is done when it is falling off the bone tender, or it can be easily separated (flaked) with a fork. If the meat does not pull apart easily and is still chewy, allow it to braise for another 30 minutes and then check again.
- Once the meat is done braising, remove it from the braising liquid and reduce liquid until it becomes flavorful. For meat that contains a lot of collagen (such as shanks and short ribs) a straight reduction of the braising liquid is possible to thicken the sauce. If the sauce is still to thin, thicken with a cornstarch slurry or a classic roux.
Basic Braising Times
- Chicken Thighs – About 1-1.5 hours
- Duck Leg and Thighs – About 2-3 hours
- Beef Short Ribs – About 3-4 hours
- Pork Butt – About 4-6 hours
- Beef Tongue – About 3-4 Hours
- Shanks (Lamb or Veal) – About 3.5 hour
For more information on proper braising technique, listen to the Free Culinary School Podcast Episode 6.
{ 5 comments… read them below or add one }
One of my favorite braising mediums is skinned roasted tomatos (6 to 8), pan roasted garlic (2 -4 cloves), chipolte chile in adobo (1 or 2) and splash of lime juice. Great for beef, pork or chicken and the braising liquid makes a great sauce.
I’m a sucker for anything braised in chipotle. My mouth started to instantly watering when I read your comment.
I think I am going to try and use venison for this because every year my father tries to cook up some of the tougher parts of the animal and nobody wants to eat it. I always tell him he just needs to learn how to cook it. I grew up thinking I hated venison, but really I just hate my fathers cooking. I can’t wait to show him this method of cooking….for my own good.
Brian,
Braised Venison is awesome, especially around this time of year. Try braising down the tougher parts with some elderberries, red wine, veal stock and some roasted mirepoixe. When the Venison is done braising (should take about 4-5 hours at 300), strain off the sauce, add some more fresh elderberries, add a pinch of sugar and maybe some cinnamon or allspice, and reduce until it coats the back of a spoon.
Serve with some country style mashed potatoes and onions sauteed with diced bacon. Mix the onions, bacon and a little sour cream into your mashed potatoes.
That should do the trick!
I’m fairly new to cooking and would like to get some clarification on the technique of braising. Specifically, whether you always cover the braise with a lid or foil and the reasons for doing so, versus leaving it off.
Do you always recommend removing the meat from the braise to reduce the braising liquid?
Thanks