Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid. The liquid will usually be a combination of stock and water.
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McDermott thinks his mother relied on stews and braising because, for one thing, she only had a four-hob stove and had to feed a large family from it. Stewing and braising was efficient for her, and the cuts of meat were often cheap. All of McDermott’s 11 siblings are now over 6ft-tall, he says, so the stews certainly didn’t do any harm.
McDermott’s top tip for braising and stewing is to always brown the meat sufficiently as a first step. “If you can develop the caramelised, brown and slightly burnt appearance to your meat at the beginning, it will add a deeper flavour through the long, slow process of cooking,” he explains. “It also seals the meat, which prevents juices from escaping.”
“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
Chef Brian McDermott (chefbrianmcdermott.com) is an award-winning chef from Co Donegal. He was named Ulsters Local Food Hero at this years Irish Restaurant Awards and he is also the chef-proprietor at the newly-restored Foyle Hotel (foylehotel.ie) in Moville – which Georgina Campbell named Newcomer of the Year for 2019 – on the beautiful Inishowen peninsula. Apart from collecting accolades, McDermott is a sincere and passionate advocate for good, local food and his approach to cooking is inspired by his Donegal mammy.
McDermott grew up in a family of 12 children in Burt, Co Donegal, and, to this day, stewing and braising brings him back to his mother’s table. “This is the type of cooking I love,” he says. “It’s slow and low. It’s foolproof cooking but it does take patience. I love the warm, homely smell that it brings to your kitchen. It transfers me back to my mother cooking for 14 of us. We grew up on braising and stews.”
If you have a lot of lead time before dinner and youre looking for a hearty dish that doesnt require your full attention, you probably want to consider braising or stewing as a cooking option. As explained by The Culinary Pro, these two methods are similar, but there are a few key differences for those who are new to the process.
Common examples of stews include Irish Stew, which is usually made with mutton or beef, or the French coq a vin, which is another dish made with tougher cuts of chicken. Another benefit of stewing noted by Weight Watchers is that stews tend to freeze and reheat well, so making a large portion can provide simple meal prep for several days.
As Pillsbury explains, this liquid is most likely water or stock, which can be combined with beer or wine for flavor. The liquid thickens during cooking and the dish is served straight from the pot like a thick, chunky soup that begs for bread or a biscuit to sop up all the delicious broth.
Both braising and stewing involve pan-searing your protein before allowing it to slow cook in simmering liquids alongside various seasonings and vegetables, both can be done on the stove and oven or in a slow cooker, and, as Weight Watchers notes, both are great ways to make use of cheaper, tougher cuts of meat.
The noteworthy feature of a braise that sets it apart from a stew is how the meat is cut, according to The Culinary Pro. A braise is generally made with large, whole cuts of meat that are seared in a pan, then placed in a pot and covered about ⅓ to ½ of the way up with liquid to finish cooking. You may have braised something before without knowing it if youve ever made pot roast, brisket, or carnitas.
What’s the Difference Between Braising and Stewing?
FAQ
Which is best braising or stewing steak?
Do you braise with the lid on or off?
Does braising make meat more tender?
What cuts of meat are used for braising?
What is the difference between braising and stewing?
Both are ways to cook cheaper and tougher cuts of meat to tender perfection. Braising and stewing are two different, yet similar, methods of cooking meat. In braising, the meat is browned in fat on the stovetop and then slow-simmered in a small amount of liquid. In stewing, meat and vegetables are simmered fully-submerged in liquid on the stovetop.
What is the difference between steak and braising?
Stewing involves cooking the meat in a large amount of liquid for a longer period of time, often with vegetables and other ingredients added. Stews tend to have more liquid and a thicker consistency than braises. Braising is a cooking method that involves searing meat in a hot pan and then slowly cooking it in a flavorful broth or sauce.
What is the difference between braise and stew?
What is the Difference Between Braising and Stewing? The primary difference between a braise and a stew is whether or not the protein is submerged in liquid. Braising usually uses whole, larger cuts of meat and the least amount of added liquid, while stews require food to be cut into uniform pieces and completely submerged in liquid.
Why should you braising meat before stewing?
Braising is a great way to infuse flavor into tough cuts of meat. When stewing, the meat should be fully submerged in liquid. By practicing these exercises, you’ll become more confident in your ability to choose the right cooking method for your recipes and achieve delicious results.