There are few dishes as evocative of what makes a meal memorable as a roasted piece of meat. Too bad, because the only cuts that roast well are the most expensive and least imaginative ones.
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There are few dishes as evocative of what makes a meal memorable as a roasted piece of meat. Too bad, because the only cuts that roast well are the most expensive and least imaginative ones. If you are serious about beef, you need to know how to tackle the toughest parts of the animal — the shanks, short ribs, and brisket. And although tender meat is usually cooked for a very short time in very high heat, less tender meat requires braising to break down the connective tissue within.
Braising involves searing meat first and then slow-cooking at a lower temperature in liquid (or liquor) under a lid. The most common braising liquids are stocks and wines seasoned with common herbs (sing it: parsley, sage, rosemary, and thyme); the liquid needs only to reach two-thirds of the way up the side of the meat. Braising infuses flavor, rendering tough cuts melt-in-your-mouth tender.
Braising Guidlines
Brisket: 325-degree temperature, 3 hours cook time
Lamb shank: 325-degree. 2 hours cook time
Pork butt: 325-degree temperature, 2 hours cook time
Click here for the recipe for braised short ribs.
Click here for the recipe for elbow macaroni & cheese with grilled baby leeks.
By Manny Howard Thu, Sep 10, 2009