what are the 4 steps in braising technique

1. ESSENTIAL EQUIPMENT: DUTCH OVEN. Enameled cast iron heats evenly and retains temperature well. …
2. STEP 1: SEAR YOUR MEAT. Season the meat on all sides. …
3. STEP 2: SAUTE THE MIREPOIX. …
4. STEP 3: DEGLAZE THE POT. …
5. STEP 4: BRAISE IT. …
6. HOW TO TAKE YOUR BRAISE TO THE NEXT LEVEL:

STEP 1: Sear your meat

Season the meat on all sides.

Then pour oil into a heavy-lidded pot and place over medium-high heat and add the meat.

Make sure you don’t rush by over-crowding your dish.

So, do it in batches if necessary.

And have the patience to wait for the meat to get colour all over.

Once done, remove meat and set aside.

Step 2: Saute the mirepoix

Mirepoix; chopped onions, celery, carrots.

Cook your mirepoix in the juices from the searing and keep stirring.

Do this on a medium-high heat again.

You want a caramel-brown colour (not burnt).

6 Braising Mistakes Most Beginners Make

What is a braising cooking method?

The braising cooking method is a chef’s best-kept secret for achieving succulent and tender meats, poultry, and even vegetables. And perhaps best of all, this easy to master technique requires little effort with big rewards.

How does braising work?

Braising is a two-step cooking method. First, you sear the meat in a frying pan over high heat to brown it, creating what’s known as a Maillard reaction through caramelization of the sugars in the food. In the second step, you add liquid and let the food settle in for a long, slow period of hands-off cooking.

How do you braise a tender meat?

Follow these steps to braise perfectly tender meat and vegetable dishes. 1. Sauté. The first step in braising meat is to sauté it. Coat the bottom of your pan with oil or butter, then sear each side of the meat until it turns golden brown.

How do I choose a braising vessel?

Choose a braising vessel that is snug for the amount of meat you will be braising – the meat and liquid must be in close contact for the resulting flavors to be intense. Keep an eye on the intensity of the simmering and adjust the temperature if too rigorous, you should not be boiling the food.