WEEK 8 is the second week in braising.
Goal: Make some of the most delicious food in the world using inexpensive and tough cuts of protein
A great braise requires two things. Time + Acid.
- A braise is better the next day or the day after. Plan accordingly
- The liquid becomes the sauce.
- For a finer sauce, strain mirepoix out and thicken.
- Or strain mirepoix out, blend vegetables and return to thicken sauce.
- Lid (or something representing a lid such as foil.)
- Vegetable or Meat: appropriate size and appropriate cut for both techniques. Remember, a braise likes a tough fatty cut of meat. Put down that chicken breast and beef tenderloin and pork chop. They are too tender to braise well. Choose something else.
- Stove top: will need a diffuser to help keep the bottom from burning.
- Oven Temperature: 300 – 350 F.
- Braise: half way up. Must turn protein half way through cooking.
- Stew: cover with liquid. Must stir.
- Season meat.
- Minimal oil.
- Don’t crowd.
- Cook to a deep color/sear.
- Sauté mirepoix to a deep color.
- Pincé (if using tomato paste).
- Deglaze and reduce alcohol.
- Return meat to pot.
- Add liquid to half way up protein.
- Bring to simmer.
- Slow oven.
- Turn over halfway.
When is it done?
When it’s done, Chef. It should be fork tender
- Narrative Production Journal
- 1 or 2 plated dinners made from protein of choice with sauce, and appropriate accompaniment.