Week 8

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.


  1. A braise is better the next day or the day after. Plan accordingly
  2. The liquid becomes the sauce.
    1. For a finer sauce, strain mirepoix out and thicken.
    2. Or strain mirepoix out, blend vegetables and return to thicken sauce.


  • Pan
  • Lid (or something representing a lid such as foil.)


  • Acid:
  • Liquid:
  • Aromatics:
  • 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.

Liquid level:

  • Braise: half way up. Must turn protein half way through cooking.
  • Stew: cover with liquid. Must stir.


  1. Season meat.
  2. Minimal oil.
  3. Don’t crowd.
  4. Cook to a deep color/sear.
  5. Remove.
  6. Sauté mirepoix to a deep color.
  7. Pincé (if using tomato paste).
  8. Deglaze and reduce alcohol.
  9. Return meat to pot.
  10. Add liquid to half way up protein.
  11. Bring to simmer.
  12. Cover.
  13. Slow oven.
  14. Turn over halfway.

When is it done?

When it’s done, Chef. It should be fork tender


  1. Narrative Production Journal
  2. Drawing
  3. Photos
  4. 1 or 2 plated dinners made from protein of choice with sauce, and appropriate accompaniment.


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