Braising Meat

Large pieces of medium quality meat respond well to braising, either in the oven or on top of the cooker. Before braising, meat should be browned, placed on a bed of chopped vegetables (mirepoix), along with stock, tomatoes, water, wine, cider or beer. The meat is then cooked slowly at a moderate temperature until it is meltingly tender. This usually takes about 30 minutes per 450 g (1 lb), with 30 minutes over, but times vary according to quality.

Method

1. Fry the vegetables (mirepoix) slowly in oil and butter along with a few tablespoons of bacon or diced salt pork, until they are evenly browned all over.
2. Brown the meat on all sides and place it on top of the mirepoix in a heavy casserole.
3. Add enough stock to cover the meat.
4. Cook at around 170°C/325°F/Gas Mk 3 without basting, until half-done.
5. Lift out the meat, strain the stock and discard the vegetables, which will have lost all their flavour.
6. Return the meat to the casserole.
7. Reduce the stock until it is thick and syrupy, then pour it over the meat.
8. Turn the meat every 15 minutes and baste it with the stock to prevent it from drying out.
9. By the time the meat is tender, the stock will be so reduced that it will provide a shiny coating that will not run off the meat.

Cooking Times

The following table shows the cooking times and temperatures need to braise a selection of different meats.