Braising meat is always talked about because it makes the meat juicy, delicious, and fall apart. I wanted to start braising some beef and wanted to learn all about it and share it with you. Let’s first learn about what braising is and what its purpose is.
Braising is a slow cooking method where meat is cooked in liquid in an air-tight container. The result is the transformation of tougher cuts of meat into meat that is tender and falls apart. The cooking process breaks the tough part of meat or collagen into a softer substance called gelatin.
It is a great way to cook that tough meat that has a lot of connective tissue or collagen in it. Although, collagen is really good for you and you can read a post I wrote about it here.
Most of these tough cuts may already be cut into roasts where you can find meat at your local store.
What is the difference between braising and stewing?
The size of the meat is the main difference between braising and stewing. Braising uses larger pieces of meat and stewing uses smaller pieces of meat. The amount of liquid is another difference where in braising the meat is covered partially while in stewing the meat is totally submerged in liquid.
What cut of beef is best for braising?
In general, beef short ribs are the most popular cut of beef for braising. They are also followed by brisket, chuck roast, top round roast, rump roast, country-style ribs, and bottom round roast. Any cut that is a roast will be good for braising.
Do you flip meat when braising?
On average flipping meat while braising will help it cook more evenly. Braising allows part of the meat to be exposed and cooked differently than the meat submerged in the liquid.
This is a controversial issue and there are many disagreements on this topic. You don’t have to necessarily flip your meat for it to cook well but you may want to if the exposed portion is looking dry.
Should braising liquid cover the meat?
The braising liquid should only partially cover the meat. The amount of liquid will be determined by how much meat there is, how big the cooking container is, and high the meat sits in the container. The meat should be covered with liquid about halfway.
If the liquid fully covers the meat then it is a stew and it is a completely different cooking method, although albeit similar.
What is the best braising liquid for beef?
Broth, water, coconut milk, wine, and beer can all be used as braising liquid for beef. There is not one best liquid, it is more about personal preference and the other seasonings you are using to give the beef flavor.
You just gotta remember whatever you use you have to fill your cooking container with it for it to be halfway up the beef.
What temperature do you braise at and do you braise in an oven or stovetop?
Braise at 275 degrees Fahrenheit for a shorter braise. You can braise at a low 200 degrees Fahrenheit as well but it will take about twice the amount of time to cook. Braising done at 200 degrees Fahrenheit is more likely to come out more tender because it is cooked lower and slower.
These temperatures are for an oven but you can braise beef in a pot on the stove as well. It is just easier to do in an oven because you know the exact temperature it is set at.
Can you overcook beef when braising and how long should you cook it?
You can overcook beef while braising if you cook it for too long at too high of a temperature. Check the braise frequently to make sure it isn’t boiling at a high temperature or to see that the meat isn’t dry. These are signs that the meat will be overcooked.
If you are braising in the oven you want to keep the liquid below boiling at around 200 degrees Fahrenheit for about 2 to 3 hours or until the meat is falling apart easily.
Is the braise covered or uncovered?
Braise with the pot covered so that the braise gets to the right temperature. If you don’t have the pot covered it can get up to 20 degrees Fahrenheit cooler than with the lid on. Although, by having the lid off you can brown your meat if you didn’t sear it beforehand.
I think searing the beef beforehand is the best thing to do to get that good flavor. It’s called a Maillard reaction which I talk about in my post about what makes steak taste better which I encourage you to check out!
Can I use a Dutch oven instead of a braiser?
You can use a Dutch oven instead of a braiser. A Dutch oven will have taller sides to hold more liquid while a braise will have shorter sides that will hold less liquid. Another difference is the surface area on the bottom, which will be larger on the braiser.
I think it is better to get a Dutch oven if you are trying to choose which one to buy. You can do a lot more with a Dutch oven than you can with a braiser, and you can get a Dutch oven in a larger size as well.
Conclusion
Braising is a great and very tasty way to cook beef to make it juicy and delicious. It is something easy that anyone can do at home.
You can do it in any ovenproof pot that has a lid but it is best to do it in a cast iron Dutch oven because of how durable they are. You can also braise in a pressure cooker which will cut the cooking time down to about 30 minutes.
