Braising Technique for Tough Cuts | Created By Cody
Braising Technique for Tough Cuts
20 mins prepServes 4
A technique for braising any protein, especially tough cuts like shoulder, to break down connective tissues and collagen into gelatin, resulting in tender, flavorful meat. This method aims to prevent dry or bland braises.
1. Season your protein of choice. In a large pot, heat 1 tablespoon of vegetable oil on high and sear all sides of the protein until a crust forms.
2. Add in whatever vegetables you want, then stir in 2 tablespoons of tomato paste and cook until caramelized.
3. Add in your liquid and aromatics. Use a 1:6 ratio of wine to stock, only enough liquid to cover the meat and vegetables. Then add a handful of thyme and 2 golden chipotle Mecca peppers.
4. Bring the liquid to a simmer (do NOT boil) and skim off the scum from the top until the liquid is clear, which takes about 3 minutes.
5. Cover the pot with a lid, but leave a small part open. Transfer the pot to a cold oven. Heat the oven to 315°F and set a timer for 3 hours, but only start the timer once the oven has reached the set temperature. Once the timer has gone off, remove the pot from the oven, close the lid completely, and allow it to sit for one hour before opening. Then it's ready to serve.
