Braising is a hands-off way to turn tougher cuts of meat into a tender, succulent meal.
Malivert said braising is used to cook tougher cuts of meat, such as the shoulder and shank."The method is simple: After it's been nicely browned in fat, the meat is cooked in a covered pot with some liquid until it is tender enough to fall apart under the light pressure of a fork," he said in a post on Instagram.
Next, you can add wine; this is optional but if you do add it, make sure you cook it down. Add the meat back into the pot and add stock so it covers half to three-quarters of the protein. The exposed tops of the meat will caramelize and develop a nice crust, while helping to keep the meat together. The braise can be stored in the fridge for 3-4 days, and keep in mind that the flavors will continue to meld and penetrate the meat, so the dish will taste better the day after it’s cooked. Reheat the meat in the sauce slowly.O’Halloran said that pork shoulder, leg of lamb, beef brisket and duck legs are all great choices for braising but that he prefers beef short ribs — the most classic choice and"a total crowd pleaser.
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