Braising by the numbers

     Recently Kitchen Kapers distributed an e-mail outlining the braising process.  So here is braising by the numbers:

     Braising is a cooking method that is especially useful for less tender, less expensive cuts of meat resulting in fork tender food deeply imbued with rich, complex flavors.  Meats that fall into this category are:
     1. Top blade roast
     2. Chuck eye roast
     3. Ribs
     4. Brisket
     5. Shanks
     6. Short ribs

Braised meats gain their personality during the long, slow cooking due to 5 factors:
     1. The meat itself
     2. The initial browning of its surface
     3. The concentration of flavors with applied heat
     4. The braising liquid
     5. Aromatics and spices

A simple equation to keep in mind is this:  Braising=heat+time+moisture. 
Braising utilizes low cooking temperatures and accomplishes two things:
     1. The collagen proteins that comprise the connective tissue between the muscle strands melt and break down into gelatin while the meat's proteins cook and contract.
     2. The spaces between the muscle strands left by the dissolved collagen are now free to wick up moisture from the braising liquid and accumulate flavor throughout the meat.

Using a slow cooker is a form of braising   Meats are often seared on the stovetop over higher heat, then placed in the slow cooker for a long slow cooking process.  To braise foods and coax them into tenderness, follow this 7 step process:
     1. Trim and prepare the roast, pat dry all surfaces.
     2. Season the meat generously with salt and pepper.  This helps to draw out the meat's moisture.
     3. Heat a quarter inch of oil in an oven-safe pot on the stovetop to med-high heat.  Sear the seasoned meat on all sides until the surfaces are nicely browned.
     4. Remove the meat from the pot.  Pour out the excess oil.  With just a thin film of fat left, saute any aromatics (onions, shallots, carrots, celery, etc.) and other herbs and spices until softened.
     5. Place the meat back in the hot stovetop pot.  Add braising liquid, such as wine, stock, or water, and submerge the meat by half.
     6. Cover the pot, place in the oven and cook at a low heat for several hours until the meat is completely tender.  The meat should reach an internal temperature of 210F.  Continue cooking for an additional hour.
     7. Braising naturally produces some terrific sauces.  The braising liquid may be strained, skimmed of fat, and then simmered to reduce the volume and concentrate the flavors.

Examples of foods from different cultures and cuisines that employ the braising method include:
     1. Pot roast
     2. Swiss steak
     3. Chicken cacciatore
     4. Carbonade flamande
     5. Coq au vin
     6. Sauerbraten
     7. Beef bourguignon
     8. Goulash
     9. Tajines