Comments on: Basic Braising Technique

By: Willy

Willy — Sun, 31 Jan 2010 22:43:25 +0000

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

By: Jacob

Jacob — Sat, 11 Oct 2008 06:23:12 +0000

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!

By: Brian Richards

Brian Richards — Fri, 10 Oct 2008 06:02:09 +0000

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.

By: Jacob

Jacob — Sat, 23 Aug 2008 18:22:18 +0000

I’m a sucker for anything braised in chipotle. My mouth started to instantly watering when I read your comment.

By: Gordon

Gordon — Fri, 22 Aug 2008 18:48:28 +0000

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.