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Questions tagged [braising]

52 questions
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Letting wine reduce before braising

I've seen recipes for braising (sorry no sources available) that instruct you to deglaze with wine then let it reduce by about half. After the wine has reduced, the next steps are to add in stock, more wine and aromatics, let it come to a simmer on…
AfterWorkGuinness
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Getting seasoning into a roast

I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I use broth; can't use wine or beer, or add a bunch…
Agent 219
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How long to cook pork ribs in the oven?

tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bought a 6 lb. package of delicious, super-thick pork shoulder country-style ribs. But I…
Megacannon
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Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy sauce, sake, mirin, sugar. So far, I sear it then I…
pixelfreak
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How to cook a tender quail?

I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the outside and then cook for about 20' in a flavor full broth (onions, wine, other vegetables…
BaffledCook
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Any time / temperature recommendation for a short braise of a tender piece of meat?

I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then braised in a 350° oven for 2 - 2½ hours. Since the loin chops are a lot more tender than…
Cold Oatmeal
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Is there a way to harden soft braised carrots?

After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I harden the soft mushy carrots after a slow braise? I don't think frying them would help,…
seg
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Braising brisket internal temperature

I am going to braise 22 pounds of brisket for 6-8 hours at 225°. What temperature should the brisket be internally before I pull out to cool? I have been told many mixed answers.
Joseph O'Neal
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Troubleshooting braised turkey legs dry and tough

I've tried twice to follow the instructions for braised turkey legs in "The Food Lab" by J. Kenji Lopez-Alt. It is very similar to this recipe: http://www.seriouseats.com/recipes/2013/11/red-wine-braised-turkey-legs.html The main differences are…
monty0
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Braised short ribs differ in texture when on stove top vs in oven

I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those I left in the oven in the same cast iron pot. In…
TeeJayArr
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Braising with 2 dutch ovens - time?

So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts. One dutch oven is allclad, the other dutch oven is cast iron. The braising recipe calls for 8-10 hours on low in a slow cooker, or 4-5 hours at 325 in a dutch…
Matthew
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Flank postmortem (how I was outflanked)

Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes into the oven at 50ºC to get the enzymes working…
BaffledCook
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What is this sofrito/confit technique the chef from Mokonuts talks about?

The chef from Mokonuts refers to an onion sofrito/confit that is braised for 4-5 hours. What is this technique, where can I find more about it? https://www.cnet.com/health/how-to-make-the-best-tasting-beans/ Sofrito could be many things, but at…
Philippe Bechamp
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Can you overcook beef when browning before braising?

I'm making a braised beef stew with a chuck roast and the recipe calls for browning the beef chunks in the oven at 550F for approximately 10 minutes. While the beef developed a rich browned exterior, the interior temp reached as high as 170F when I…
Luminous
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What is the basic difference between beef stew, braised beef and beef curry?

What is the basic difference between beef stew, braised beef and beef curry? Is there really any difference other than the combination of spices?
user366312
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