Braising
Good things come to those who braise. If time is on your side, this technique can offer quite a flavorful payoff. These cuts of Chairman’s Reserve® Certified Premium Beef are the ones you want for braising:
- Round Roast
- Beef Brisket
Braising a new frontier
And slow it begins. In some circles, braising is considered to be the ultimate way to cook beef. Why let all those famous chefs get all the credit when you can braise like a pro with these steps:
- It’s a marathon, not a sprint. Slowly brown beef on all sides in a small amount of oil in a heavy pan over medium heat.
- Pour off the drippings. Nobody will miss them.
- Season that precious cut with the herbs or spices you desire.
- Add a small amount (1/2 to 2 cups) of liquid. It can be broth, water, juice, beer or wine. We advise against liquids such as maple syrup, milk or your morning latte.
- Cover tightly and simmer gently over low heat on range top or in a preheated 325° F oven. Here’s where the magic happens.
- Beef should be fork-tender when done. Feel free to whisper such observations as “Oh, yeah” or “That’s what I’m talking about” when you achieve this attribute.
- To reduce or thicken cooking liquid, bring to a boil; then simmer until it reaches the desired thickness.
Congratulations! You’ve now reached elite status in the kitchen.